Skip to main content

Brown Chapati and Stewed chicken Recipe

Uriel is a gourmet. He enjoys trying out new recipes and new cuisines. He loves African and Indian cuisine.

Brown Chapati and Stewed Chicken

Brown Chapati and Stewed Chicken

Brown chapatti is a healthier alternative to the white chapati. It is prepared using whole wheat flour. It is very popular among numerous communities in Kenya. Furthermore, it is preferred by health conscious individuals due to its high fiber content.

It is served as a main meal and is often accompanied by meat, fish, legumes or vegetables.

Stewed chicken is very popular among many communities in Kenya. It is often accompanied by Ugali or chapati.


For the Brown Chapati:

  • 3 2/3 cups (414 g) wheat flour, whole, atta
  • 1 cup (198 g) water
  • 1 teaspoon (5 g) sugar, white
  • ½ tsp. (2 g) salt, iodized
  • 2/3 cup (134 g) cooking oil

For the Chicken:

  • 1.4 kilograms chicken, whole
  • 2 (219g) onions, red skinned, raw, unpeeled
  • ½ (187 g) capsicum, green
  • 2 teaspoons (11 g) salt, iodized
  • 4 (504 g) tomatoes, red, ripe

Cook Time

Prep timeCook timeReady inYields

45 min

1 hour 45 min

2 hours 30 min

Serves 4 people

Instructions for the Chapati

  1. Measure the flour, salt, sugar, cooking oil and water place them in separate bowls.
  2. Warm the water for 4 minutes. The water should be warm.
  3. Mix the ingredients; flour, salt and sugar in a mixing bowl.
  4. Pour all the warm water into the dry mixture.
  5. Knead the mixture until the dough becomes soft.
  6. Set the dough into a bowl and cover for 15 minutes before use.
  7. Place the pan over medium heat.
  8. Lightly dust the working surface with flour and start rolling the dough to required thickness.
  9. Cut the rolled into strips and roll the strips into round balls.
  10. Cover with cling film or a damp cloth to prevent the dough from drying and/ or forming a crust.
  11. Roll out the balls one at a time into a circular shape.
  12. Cook each of the chapati on the pan, turning to cook on both sides. Lightly, oil each side and fry until browned.
  13. Every chapati cooks for around 3 minutes until golden brown.
  14. Remove from the heat and stack them up. Keep the chapatis covered
Scroll to Continue
Brown Chapati

Brown Chapati

Nutrition information for the Brown Chapati

Nutrition data per 100g of recipe:

  • Energy 1,723 kJ/ 413 kcal
  • Fat 22.9 g
  • Carbohydrates 40.9 g
  • Protein 7.3 g
  • Fibre 7.2 g
  • Vitamin A 1 mcg
  • Iron 2.4 mg
  • Zinc 1.50 mg

Instructions for the Chicken

  1. Light a charcoal stove. Put a mesh over the fire to
  2. singe any thin feathers and lightly brown the skin of the chicken.
  3. After 12 minutes, chop the chicken into large pieces.
  4. Continue roasting for another 5 minutes, or until ready. Remove from the fire.
  5. Chop the chicken into smaller pieces and return the pieces to the fire for another 11 minutes.
  6. •Place the chicken onto a heated pan. Cook the chicken without adding any oil/ fat to brown it further. Keep turning the chicken in order for it to cook evenly.
  7. • Add salt to the chicken and keep turning.
  8. • Add the whole green capsicum into the pan with chicken. Turn the stove to low heat and let it simmer for 9 minutes.
  9. Wash the onions and tomatoes. Chop the onions and tomatoes into small pieces and place them in separate bowls.
  10. Add the onions, cover the pot, and continue cooking for another 25 minutes.
  11. Remove the whole green capsicum from the pot and
  12. immediately add tomatoes.
  13. Continue cooking for another 13 minutes.

Nutrition information for the Chicken

Nutrition data per 100g of recipe:

  • Energy 883 kJ/ 211 kcal
  • Fat 12.3 g
  • Carbohydrates 6.4 g
  • Protein 18.3 g
  • Fibre 1.1 g
  • Vitamin A 63 mcg
  • Iron 2.7 mg
  • Zinc 1.01 mg

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2022 Uriel Kushiel

Related Articles