Wet fry Garlic Chicken

Name: Wet fry Garlic Chicken
Yield: 6 servings
Cuisine: Kenyan
Ingredients: 1 Whole chicken; 4 cloves garlic (grated); Ginger (1 tablespoon grated); 2 tomatoes (grated); 1 large red onion (finely chopped); Tomato paste (1 tablespoon); Soy sauce (1 tablespoon) optional; Royco (1 tablespoon); to taste Salt and pepper; Dhania (stems roughly chopped and leaves finely chopped; 2 tablespoons vegetable cooking oil or olive oil

Francine Franca @MinDJ

Nairobi

Wet fry Garlic Chicken

Francine Franca @MinDJ

Saved

Ingredients

6 servings

1Whole chicken
4 clovesgarlic (grated)
Ginger (1 tablespoon grated)
2tomatoes (grated)
1large red onion (finely chopped)
Tomato paste (1 tablespoon)
Soy sauce (1 tablespoon) optional
Royco (1 tablespoon)
to tasteSalt and pepper
Dhania (stems roughly chopped and leaves finely chopped
2 tablespoonsvegetable cooking oil or olive oil

Saved

Steps

1

Cut your chicken into sizeable pieces.. Wash well and boil for around 15 minutes (if broiler); more for kienyeji chicken.
2

After the chicken has boiled and is ready, set it aside. Using the same pan, heat the oil.
3

Once the oil is heated, add the onions and the roughly chopped dhania stems until the onions are translucent
4

Then add the ginger and garlic and stir over medium heat
5

Add the grated tomatoes into the onion, garlic and ginger mixture; and cover the pan for 3 minutes
6

Once the tomatoes are nicely cooked, add the tomato paste, Royco and soy sauce and stir the mixture until the tomato paste has been cooked off
7

Then add the chicken you set aside into the mixture and stir to ensure each piece is well covered with the yummy sauce. Continue stirring for a few minutes to ensure the chicken gets all the yummy flavors.
8

Season with salt and pepper
9

Garnish with the finely chopped dhania leaves
10

Serve with rice, mashed potatoes/bananas, or ugali.