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Remove the chicken from the water, pat it dry, then roast it in an oven at 200°C for 1 hour, or in an air fryer on the chicken setting for 25 minutes on each side, for a total of 50 minutes
In a bowl, add in the flour, then go in with the cinnamon, sugar and butter. Mix well until smooth and pour the mixture into a cupcake baking tray. Bake at 180°C for 45 minutes
Mix well, then add half a cup of broth or stock from the beef. Bring to the boil and cook until everything is nice and thick. Serve your stew with ugali and a side of greens. Enjoy!
With just a few steps and a little patience, you’ll have a delicious homemade bread that’s perfect for sandwiches, toast, or enjoying warm with butter
Flip and toss until the curry flavours coat the chicken, then place the chicken on top of your cooked biryani rice
Mix well then add the ginger powder meat spice and curry powder and mix well. Add in the white vinegar, sour milk and salt to taste and pour in the cup of water
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