Dhania Chicken (Chicken in Coriander Sauce)
I LOVE Dhania (coriander) , I have talked time and time again of my love for Dhania. Dhania is in fact the item I sent for most from Nairobi before I started my own kitchen garden. At the end of last year two of my girls from here went to Geneva for training and I commented on one of their FB posts that they shouldn’t forget my shopping list. My colleague Bob then commented and asked “did you send for Dhania from Geneva” LOL I really laughed I did not know that people actually thought that of me and my Dhania obsession 🙂
Anyway I have had a long love affair with Dhania chicken; it got me through most of my 2nd year in Uni. My, then, housemate Kathure and I would order it from an Indian restaurant that was right outside our house. We were too damn lazy to walk there especially in winter so we would order for the Dhania chicken and the chicken tikka masala with naan. They were mighty cheap too about $8 each so for $20 we would have a whole tasty meal plus left overs without slaving in the kitchen.
Well after Uni I had to find my own way making this at home because 1. Indian food is not cheap in Nairobi 2. I live in Kahawa Sukari, who is going to deliver there? 3. I love to experiment in the kitchen. I tried a few recipes before I ended up on this one. If you love Dhania as much as I do you will sure love it. HAPPY COOKING!!
Ingredients
- 1 Chicken, cut up into 8-12 pieces
- 2 big bunches of Dhania (coriander)
- 2 ½ tablespoons garlic paste
- 1 tablespoon ginger paste
- 1 ½ cups of natural yogurt
- 7 tablespoons onion paste
- 5 tablespoons tomato puree
- 1-2 teaspoons chopped green chillies Salt to taste Oil for frying
Instructions
Mix the ginger, garlic and yogurt in a large bowl. Add in the chicken and marinate for at least 30 minutes. Longer if possible.
As the chicken marinates, blend the Dhania and green chillies with a little water till it forms a smooth puree.
Heat the oil in a large pot or pan. Add onion paste and fry till slightly browned then add in the marinated chicken add the salt. Mix well.
Reduce the heat and cook the chicken over low heat till all the liquid has evaporated and the chicken in soft. Add a little water to the tomato puree then add to the chicken and cook till all the liquid is evaporated.
Add in the Dhania puree and cook till it turns from green to greenish brown. Serve hot with naan, chapatti or rice
HAPPY EATING!! I had mine with chapo. it was so DELISH!!
I am sorry about the quality of the photos and the shine. I was forced to use my flash, which i shouldn’t use. The food is yummy though 🙂
Kenyan Style Kuku Kienyeji Wet Fry (Road runner chicken)
Kienyeji Chicken (Road Runner Chicken) Wet Fry
We Kenyans like our meat. Fried, stewed, choma (bbq), wet fry dry fry, deep fried any way we like our meat. For some reason the best places to get this meat is the bar. I always wonder why. What is this that the cooks in bar know that we do not. No matter how hard you try and remake the food at home it never works.
Here is another favourite Kienyeji wet fry. For me I think the best one is made by my grandmother. No one makes it better than her. I have tried over and over again to do it like her but I keep failing, ooh well maybe one day I’ll get the right formula. This is a basic kienyeji, not too much spice or complications in it. You can also use it as a base recipe and add many other spices like garam masala, fennel etc. HAPPY COOKING!!
Ingredients
- 1 chicken (road runner/kienyeji)
- 1 -2 large onions, sliced
- 2 tablespoons garlic, crushed
- ½ teaspoon ginger, crushed or grated
- 2 large tomatoes, cut, into half, lengthwise
- 1 tablespoon garam masala
- Large bunch of Dhania, chopped
- 2 chilies,chopped
- Oil for frying, about a tablespoon or less.
Instructions
Put the onions in a pot and add the oil. Fry till the onions are soft and clear. Add the ginger and garlic. Cook till fragrant and add the chicken. Mix well. Reduce the heat and cover the pot. Let it simmer for about 25 mins.
After the 25 mins add the tomatoes as they are and the chilies. Cover and let simmer for 5 mins, by this time the tomatoes will have “sweated” and you can remove the skin. Once that is done. Mix in tomatoes well and then add the garam masala. Let it cook till the chicken is cooked through adding a little water as needed this should take about 25-35 minutes. Once ready add the Dhania and mix well. Let it cook for 2 mins then add the royco. Simmer for 3 minutes and it’s done. Let the chicken stand for 5 mins then stand.
HAPPY EATING!!
https://www.themothershipvillage.com/kenyan-style-kuku-kienyeji-wet-fry-road-runner-chicken/Banana Pancakes
Can you imagine making pancakes with just TWO ingredients? YES I said TWO all natural ingredients. Just bananas and eggs. No sugar, no flour, nothing artificial. HOW EXCITING. When I saw this on Pinterest I just had to try it. The original recipe used 1 banana and two eggs and it was just 250 calories for the whole batch. I added 1 banana so guess this should be 350 calories and you can’t finish the whole batch so you will only consume about 175 calories or less. Use cooking spray and you reduce your calories even further. I know I am speaking like a calorie freak but HOW EXCITING. Plus they taste AWESOME and they are super easy to cook. You just have to try them. HAPPY COOKING!!
Ingredients
- 2 bananas
- 2 eggs
- ½ teaspoons cinnamon or ½ teaspoon vanilla (totally optional but you can also add both)
Instructions
EASY, mush up the bananas completely using a fork, add the eggs, and mix well. Add the cinnamon/vanilla if using. Coat pan with oil or spray with some oil. Pour some batter onto the pan once its medium hot. Let the batter cook for about 30 seconds until the top begins to harden. Flip to cook the other side. AND YOU’RE DONE.
HAPPY EATING!!
https://www.themothershipvillage.com/banana-pancakes/
