Pure Mountain Kienyeji Chicken Served with Tumeric Rice

10 Minutes

6 People

30 minutes

Ingredients

1½ kg chicken Kienyeji (Hybrid) sliced into pieces

3 tsp PMF Pure Canola Oil

1 tsp mixed herbs- Rosemary, Marjoram, Basil

1 tsp chicken masala

2 large ripe tomatoes(chopped)

1 ginger(grated)

3 cloves of garlic (grated)

1 large onion(chopped)

1 green pepper(chopped)

1 red pepper (chopped)

2 beef cubes

Salt to taste

1 tsp. ground coriander or garam masala

1 tsp. ground ginger or ginger paste

2 medium tomatoes diced

Salt to taste (roughly 1 tsp.)

Black pepper to taste

1 tsp. soup thickener (Corn starch) 1 13.5-oz

1½ cup hot water

Directions

1. Put the chicken Kienyeji in a pot and boil for around 30 minutes until tender. Add some meat tenderizer if need be. E.g 5mls white vinegar. Once it is tender let it brown slightly for about 2 minutes and set aside.

2. Heat the PMF Canola Oil in a pot or sufuria at medium heat. Add the onions and Sauté Onions until light golden brown.

3. Add salt, minced garlic, ginger, herbs, chicken masala & coriander/dhana jeera and saute for a further 30 seconds. Add the diced tomatoes. Cook on low heat for a further 3 minutes until the tomatoes are fully cooked.

4. Add the chopped bell peppers, Kienyeji chicken, and soy sauce to the pot, thoroughly Mix and cover let it cook for around 3 minutes.

5. Add the hot water and the thickener/corn starch (Make the corn starch into a thin paste by diluting it with water first to avoid lumps). Cover the pot and simmer on medium-low heat for about 15-20 minutes.

6. Serve with the starch of your choice and vegetables or salad. We recommend turmeric rice and guacamole.