Servings : Serves 4-5
Koroga is a Swahili word with means ‘stir’. Chicken Koroga is one of those dishes that some Kenyans enjoy, purely because this dish is mostly made and served during outdoor get togethers, whereby everyone sits around and chit chats while cooking or ‘stirring’ the curry. Once cooked, it is served with rice or chapatis or bread, whatever is conveniently available. The entire cooking process evokes a sense of bonding and familiarity and there is no one perfect way for making this dish. Here is my personal favourite version of this simple dish.
- 1 chicken, cut up into 8-10 pieces (preferably without skin)
- 1/4 cup oil
- 2 tbsp butter
- 2 onions, chopped
- 2 cups chopped tomatoes
- 1/2 tbsp garlic paste
- 1/2 tbsp ginger paste
- 2 green chillies, chopped
- 1 tsp spice of your choice (cumin or coriander or curry powder)
- salt, as needed
- 500g potatoes, peeled and cubed
- water, as needed
- some chopped fresh coriander for garnishing
Heat the oil and butter, then add the onions and fry until golden brown. Next add the ginger and garlic. Stir them in until fragrant. Next add the chopped tomatoes and green chillies and cook on low heat, stirring regularly until the mixture is thick and mushy.
Next add the chicken pieces and sprinkle on whichever powdered spice (cumin, coriander or curry powder) you like and some salt. Stir everything together on high heat until the chicken turns white and its’ surface gets sealed. Add a cup of water, turn the heat down, cover the pan and allow the chicken to simmer very gently for 30 minutes. You can occasionally uncover and give everything a stir.
Then add the cubes of potatoes and some water as needed. Stir and cover again, maintain the heat on low. Allow the potatoes to cook until completely tender. Taste and adjust for salt, then turn off the heat and sprinkle some chopped coriander. Serve with accompaniments of your choice.