Chicken Nihari

Chicken Nihari is an Indian Stew. Beef and lamb can also be used to make this stew. It's a stew thickened with wheat slurry. It is simple yet healthy and delicious chicken delicacy. It is served with flat bread i.e naan or roti. Served as brunch (breakfast and lunch).

Note: there is no stock cubes in Nihari chicken, but as a Nigerian we can't cook without stock cubes, so I added it. But Nihari Masala contains salt. The stock cube is totally optional. 

Ingredients:

Fresh Chicken thighs 

1 tbsp Nihari Masala 

1 tbsp crushed garlic 

2 diced onions 

2-3 tbsps wheat slurry

2 medium cooking spoons Oil

2 stock cubes 

Method 

Heat 1 cooking spoon oil in a pan and fry the diced onions till lightly brown. Remove from the fire and set aside. 

Heat 1 cooking spoon oil in a medium pot. Add the crushed garlic and saute for 30 seconds. Add the chicken thighs and stir. Allow to cook for 3-5 minutes on low to medium flame. Add the Nihari Masala, stock cubes and stir. Pour some water to cover or almost cover the chicken. Cover the pot and bring to the boil. Make a slurry with 1 tbsp wheat flour and 2-3 tbsps water. Add to the pot and stir. Cover and cook for 5 more minutes. Add the fried onions, stir, cover the pot and allow to cook on medium flame. Serve with flat bread and enjoy!©Asmie's Kitchen 

All right reserved. No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner ©Asmie's Kitchen 

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Garden Egg Stew with Chicken

Garden Egg Stew with Chicken is a delicious and healthy stew. And easy to cook. Can be served with potatoes, yam or white rice especially for those that love garden eggs. It's a must try recipe. Video has been uploaded on my YouTube Channel "Asmie's Kitchen" Don't forget to Like and Subscribe to my YouTube Channel for more exciting recipes. 

Ingredients:

2 large garden eggs (cut into cubes & blend)

2 cups blended red bell peppers, onion, spring onions garlic, mint & curry leaves

Chicken parts (boiled)

1 diced onion

1 cup chopped spring onions

1 cup chopped ugu leaves

1 cooking spoon oil

5 stock cubes

1 tsp Asmie's Kitchen Ground Pepper

1 tsp Asmie's Kitchen Egyptian Spice Mix

1 tbsp Asmie's Kitchen Curry Powder

Few pieces of Fennel seeds

Few pieces of Cumin seeds

 Method

Heat the oil in a medium pot. Sprinkle cumin and fennel seeds. Allow to splutter for few seconds. Add the blended red bell peppers, onions, garlic, spring onions, curry and mint leaves. Season with seasoning and spices. Stir now and then till fried. Add the blended garden eggs and stir occasionally till fried. Add the chicken parts and stir gently in order not to break the fish. Allow to cook for 5 minutes. Add the diced onion and spring onions. Stir and cook for 5 minutes. Finally, add the chopped ugu leaves and stir gently. Cook on low flame for 5 minutes. Garden Egg Stew is ready! Serve with potatoes, yam or white rice and enjoy! © Asmie's Kitchen

 All right reserved. No part of this recipe should be copied or transmitted in any form or by any means without the consent of he copyright owner © Asmie's Kitchen