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Ugandan Chicken Stew | Ugandan Dishes

It's fair to say that Chicken stew is perhaps the most exciting and favourite stew in Uganda. It is a delight and for majority across the country, reserved for special meals and occasions.

Its preparation takes a good thought - right from the butchers to when dinner is served!

You can have chicken stew with any food; matooke, posho, rice, yam etc ... I can guarantee, you will have a great meal with family and friends - and what a way to enjoy Ugandan food!

Right! let's get down to cooking some nice Ugandan chicken stew!

Ugandan Chicken Stew - On your Menu in Uganda!

Preparation: 30 - 45 minutes (A few assumptions here; 1. the chicken is cut to pieces and ready to be cooked, 2. You are not cooking the Uganda free range chicken - it's quite tough and takes a while to get ready (you will need an extra 45 minute to 1 hour of simmering).

Serves: About 4-6


1/2 a Chicken or 4 - 6 pieces.

1-2 cm of Ginger - preferably fresh, peeled and crushed.

3/4 good size Garlic cloves peeled and crushed.

Fresh chopped coriander.

3/4 good size fresh tomatoes (blend them if you wish)

1 Red Onion

Lemon Grass (locally known as 'kisubi' ... and commonly used to make Ugandan spiced tea)

1 tbsp of Olive Oil / Vegetable oil - good for your health since it's low in cholesterol.

450 ml of Coconut milk.

Black Pepper.

1/2 tbsp Cumin.


Oyster sauce.

Chicken gravy / hot water - boil and reserve in a flask.

Tip; Most of these ingredients are readily available in your local market down the road - walk in and have a bargain!


Heat the pan on a medium heat, add the olive oil or vegetable oil.

Toss in the garlic and the onions - cook together for 2-3 minutes.

Add a generous pinch of lemon grass.

Toss in the chicken pieces and cover to allow the chicken to pick up the flavours and aroma from the garlic and ginger - This should take about 5 minutes.

Once the chicken turns golden brown, chuck in the juicy tomatoes, add pinch of salt to and season the chicken. Allow 3 minutes.

Tip; The salt allows the tomatoes to cook faster and mash away easily.

Add a pinch of cumin and black pepper ... and about 200 mls of the Coconut milk to give it that global twist and to thicken the stew.

Add the hot water ( much prefered to the cold because it gives the cooking continuuity). You could use chicken gravy if you wish ... but at no extra cost, the hot water should be enough to do the trick.

Reduce the heat and allow to simmer for 10-15 minutes.

Turn off the heat, add the extra coconut milk ... and finally give it a touch of chopped fresh coriander to give it a bit of colour and taste ...

And serve with either rice, Matooke, posho or yam ... You will love it!

Don't forget to use the comments section below to share your experiences with Ugandan cooking and follow through to the form if you have a recipe you would love to share with us.

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