Kenyan Chicken Stew with Coconut Rice

Ingredients

• 1.5 lb Chicken thighs
• 1 medium Onion
• 2 medium Tomato
• 1 can Coconut milk
• 1 cup Chicken broth
• 1 tbsp Ginger
• 2 cloves Garlic
• 2 tsp Curry powder
• 0.5 tsp Turmeric
• 1 tsp Salt
• 0.5 tsp Pepper
• 1 cup Rice
• 0.5 cup Coconut milk
• 1 cup Water

Instructions

1. 1Cut the chicken thighs into bite-sized pieces.
2. 2Dice the onions and tomatoes, mince the ginger and garlic.
3. 3Heat vegetable oil in a large pot over medium heat.
4. 4Add the chicken and cook until browned on all sides.
5. 5Remove the chicken from the pot and set aside.
6. 6Add onions, ginger, and garlic to the pot and cook until softened, about 5 minutes.
7. 7Add tomatoes, curry powder, and turmeric. Cook until the tomatoes break down, about 5 minutes.
8. 8Pour in coconut milk and chicken broth. Bring to a simmer.
9. 9Return the chicken to the pot. Season with salt and pepper.
10. 10Cover and cook for 25-30 minutes, or until the chicken is tender.
11. 11While the stew is cooking, prepare the coconut rice: Rinse the rice.
12. 12In a saucepan, combine rice, coconut milk, and water. Bring to a boil.
13. 13Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through.
14. 14Serve the chicken stew hot over coconut rice.

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