1 kg whole capon cut into 8 pieces
1/4 cup vinegar
500ml veg oil
4 large onions sliced
1/2 kg potatoes peeled and cut into halves
1 teaspoon garlic minced
1 teaspoon ginger minced
2 knorr curry cubes
1 tablespoon whole pilau mix
2 tomatoes cubed
1 green pepper finely diced
300g tomato paste
3 lemons squeezed
250ml thick plain yoghurt
Salt to taste
2 cups kenyan pishori rice
4 cups Water
1/2 teaspoon yellow food color + 3 tablespoons water
Salt to taste
In a deep frying pan add in the oil and fry the onions to golden brown.
- Once golden remove from oil and set aside.
- Add a little bit of the yellow color on the potatoes .
- Fry the potatoes using the same oil to get a good crust from the outside then keep aside.
Cut the chicken into 8 pieces .
- Pour in the vinegar and set aside.
- In a separate pan add In 2 tablespoons of vegetable oil (Use the same oil for onions its flavorful) .
- Saute the garlic and ginger for 2 minutes.
- Partly crush the whole pilau mix add into the pan continue to cook .
- Add the chicken pieces sauté for 2 minutes or so then add in the knorr cubes.
- Stir well flavors to coat on the chicken.
- Add in the tomatoes, green peppers, tomato paste and yoghurt.
- Stir to coat the flavors.
- Add the fried potatoes then sprinkle fried onions on top.
- Let it cook for about 20 minutes or so then add in the lime juice.
- Bring to a boil cover and let it Cook until reduced about 20-25 Minutes on medium heat.
Measure 4 cup of water and add in the 2 cups of rice and salt.
- Cover and cook until the rice is almost cooked.
- Sprinkle diluted yellow food color on the rice and 2 tablespoons of the oil used to fry onions.
- Cover with a tight lid then put on a low flame so that the rice can steam and become fluffy.