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Use Kienyeji chicken.
Prepare onion bulbs.
Use garlic cloves crushed.
Use ginger crushed.
Use peeled and cut tomatoes.
Provide tomato paste.
Provide chopped red & yellow (hoho) bell pepper.
Provide chopped Green bell pepper (hoho).
Prepare dhania.
Provide black pepper.
Use curry powder.
Use chicken masala.
Prepare cumin powder.
Provide chilli powder (optional).

Boil the Kienyeji chicken for about 2 hours or until soft..
In another sufuria, add in 1 chopped onion and oil and fry till golden brown..
Add in half of the crushed ginger and garlic and the dhania stems. Cook for about 2-3 minutes till browned..
Add in the bell peppers (hoho) the green, red and yellow. Cover and cook for about 3 minutes. Do not let them overcook..
Add in your meat and the remaining garlic and ginger and stir with the other ingredients. Let it heat up for about 5 minutes..
Add in your tomatoes, tomato paste, black pepper, curry powder, cumin powder and chicken masala. You can add in a little bit of chilli powder (The chilli powder is optional). Cover and cook till a thick base starts forming..
Add the remaining 1 onion bulb and stir in all the ingredients. Cover and cook for 2 minutes..
Finish by garnishing with dhania leaves..
Serve your Kienyeji chicken stew with ugali and green vegetables like spinach, kales, terere or managu..

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