Chicken Curry and Ujeqe

Steamed Bread (Ujeqe)

Ingredients

• 4 Cups of flour
• Half a teaspoon of salt
• ½ to ¾ of a packet of instant yeast
• 4 tablespoons of sugar
• 1 ½ cups water, warm or cold but not hot and more as needed (mine used just under 2 cups)

Directions

1. Mix ingredients until combined
2. Coat dough in 2 tablespoons of oil
3. Cover and let rise for an hour, preferably in a warm place
4. Fill the bottom of a large pot with one inch of water and bring to a boil
5. Place dough in a metal bowl that fits inside the large pot with water
6. Lower the heat to medium high and place bowl with dough into pot with water
7. Place lid on pot and add more water as needed, approximately every 15 minutes
8. Let steam for 1 hour
9. Remove bread and cover with damp cloth on cooling rack

Best served with chicken curry, recipe follows.

Chicken curry

Ingredients

• 1 Medium onion, finely chopped
• 2 Cloves of garlic, minced
• 1-2 Tablespoons of curry powder to taste
• Chicken – thighs and drumsticks work best (although you can also use chicken heart for the more adventurous!)
• 3-4 medium tomatoes, grated
• 1 spoon of sugar – sprinkle onto tomatoes before adding to pan
• 1 small square of chicken bouillon, or ½ a large square

Directions

1. Sauté onion and garlic with curry powder until translucent in saucepan or skillet over medium high heat
2. Place chicken in the pan
3. Stir in grated tomatoes with sugar to the pan
4. Add in chicken bouillon
5. Cover and simmer for 45 minutes, until chicken is cooked thoroughly. Stir occasionally.

Serve with steamed bread and enjoy!