Kenyan Stewed Chicken with Cabbage and Ugali

Instructions

step 1 In a large pot, heat oil and sauté onions until soft and golden.
step 2 Add garlic and ginger and cook for another minute.
step 3 Stir in the chopped tomatoes and tomato paste and cook until the tomatoes break down.
step 4 Add the chicken parts, curry powder, paprika, salt, and pepper. Stir well to coat.
step 5 Pour in chicken broth or water, bring to a boil, then reduce heat and simmer for 30–40 minutes, or until chicken is fully cooked and tender.
step 6 In a separate pan, heat oil and sauté onions for the cabbage. Add cabbage and carrots, and cook for 5–7 minutes until tender. Season with salt.
step 7 For ugali, bring water and salt to a boil. Gradually stir in maize flour while continuously mixing to avoid lumps.
step 8 Stir and mash with a wooden spoon until thickened and smooth, about 10 minutes. Mold into serving portions.
step 9 Serve stewed chicken with cabbage and ugali on the side.

Storage and Reheating Tips

Store leftover chicken and cabbage in airtight containers in the fridge for up to 3 days. Reheat on the stove or microwave until hot. Ugali can be stored covered in the fridge and reheated with a splash of water over low heat until soft again. Not suitable for freezing due to texture changes.