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Creamy Chicken Capsicum Stew
60 mins
Creamy Chicken Capsicum Stew
Difficulty: Medium
4 Servings
A rich, flavourful chicken stew cooked with fresh capsicum, free-range chicken, creamy yoghurt, and a hint of macadamia oil. Perfect for weeknight dinners, and loved by both kids and adults.
Ingredients
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1 Kg Kienyeji Chicken • 1 Kg (Cut into pieces)View Product
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2 capsicums Green Capsicum (Hoho) • 1 Kg (Chopped)View Product
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Plain Yoghurt • 1 Liter Plain Yoghurt • 1 Liter (1 cup Added for creaminess)View Product
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1 cup Cow Milk • 1 Liter (Helps form the stew)View Product
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2 tbsp Cold-Pressed Macadamia Oil • 1 Liter (For sautéing)View Product
Step-by-Step Instructions
Wash and cut the free-range chicken into medium pieces.
Heat 2 tablespoons macadamia oil in a sufuria.
Add chopped green capsicum and sauté for 2–3 minutes until fragrant.
Add the chicken pieces and brown them lightly.
Add 1 cup cow milk and let the mixture simmer.
Add salt, pepper, and your preferred spices.
Reduce heat and stir in 1 cup plain yoghurt to make the stew creamy.
Cover and cook for 25–30 minutes until chicken is tender.
Adjust seasoning and serve hot with ugali, rice, or chapati.
Chef's Tips
Farm Fresh Advice: For the best results, use fresh ingredients from Wamugunda Farm. Our produce is harvested at peak ripeness to ensure maximum flavor and nutrition. Store ingredients properly and use within 2-3 days for optimal freshness.