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.

Ingredients

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