Chicken Koroga - Kitui Flour Mills Limited

Step 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.

Step 2

Add ginger-garlic paste and stir for 1-2 minutes.

Step 3

Add turmeric, chili and coriander-cumin powder and stir.

Step 4

Next, add fenugreek leaves, coriander leaves, spinach, tomatoes and season with salt. Cook for 4-5 minutes.

Step 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.

Step 6

Garnish with coriander leaves and serve with ugali.


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
1tsp 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