Chicken Koroga Recipe


  • 1/4 cup oil
  • 2-3 cinnamon sticks
  • 10-12 cloves
  • 12-15 black peppercorns
  • 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 of water
  • 1 whole chicken, cut into pieces
  • Chopped coriander leaves to garnish

  1. 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.
  2. Add ginger-garlic paste and stir for 1-2 minutes.
  3. Add turmeric, chili and coriander-cumin powder and stir.
  4. Next, add fenugreek leaves, coriander leaves, spinach, tomatoes and season with salt. Cook for 4-5 minutes.
  5. 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.
  6. Garnish with coriander leaves and serve with ugali.