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Chicken Koroga

“Koroga” is a Swahili word that means “stir” and is very popular amongst Kenyans during the weekends. It is often done under “Banda’s” which mean “huts” and one is provided with a jiko (clay stove), large sufurias (pots), vegetables or meats and a range of spices along with any extra condiments. My chicken koroga is a home made version of the same that is cooked with a range of aromatic spices and good cuts of chicken. You can also add some yoghurt or cream to the gravy to make it richer. Serve the chicken koroga with hot chapatis or jeera rice.



1/4 cup oil
2-3 cinnamon sticks
10-12 cloves
12-15 black pepper corns
1 tbsp cumin seeds
2 large onions, chopped
1 tbsp ginger-garlic paste
1 tsp turmeric powder
2 tsp chili powder
1 tbsp coriander-cumin powder
2 tsp fenugreek leaves
1 cup coriander leaves, chopped
1 cup spinach, chopped
1 can tomatoes
Salt to taste
1 cup water
1 whole chicken, cut into pieces
Chopped coriander leaves to garnish


Heat oil in a pot and add the cinnamon sticks, cloves, black peppercorns and cumin seeds. Once the cumin seeds start to turn dark, add the onions. Cook for 6-8 minutes until the onions turn translucent and slightly brown.
Add ginger-garlic paste and stir for 1-2 minutes.
Add turmeric, chili and coriander-cumin powder and stir.
Next, add fenugreek leaves, coriander leaves, spinach, tomatoes and season with salt. Cook for 4-5 minutes.
Pour in water to prevent the mixture from sticking to the pan. Add the chicken and stir. Cover the pot with a lid and let simmer for 25-35 minutes or until the chicken has cooked through. Remember that a "road runner" chicken will take much longer to cook.
Garnish with coriander leaves and serve with jeera rice or hot chapatis.
    • irene
    • December 16, 2016

    this looks very delicious

  1. Reply

    yum yum

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