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Chicken Koroga Recipe

Mouthwatering bowl of chicken koroga on the dinner table | Kenchic Chicken
Prep Time: 30 min
Cook Time: 40 min
Serve: 4 people


Chicken Koroga is always perfect for outdoor get-togethers. Enjoy it on afternoons filled with the laughter, cool drinks, and warm sunshine.

Chicken Breast

Frozen halal Kenchic chicken breast boneless 900g pack | chicken recipe in Kenya
Kenchic chicken drumsticks
tbsp. butter
cups chopped tomatoes
tbsp. ginger paste
tsp spice of your choice (cumin, coriander or curry powder)
water, as needed
cup sunflower oil
onions, chopped
tbsp. garlic paste
green chillies, chopped
Salt, as needed
potatoes, peeled and cubed
Handful chopped fresh coriander for garnishing


  1. Heat the sunflower oil and butter, then add the onions and fry until golden brown.
  2. Add the ginger and garlic pastes and stir them in until fragrant.
  3. Add the chopped tomatoes and green chillies and cook on low heat, stirring regularly until the mixture is thick and mushy.
  4. Add the chicken pieces and sprinkle your preferred powdered spice (cumin, coriander or curry powder) then add some salt.
  5. Stir everything together on high heat until the chicken turns white and its’ surface gets sealed.
  6. Add a cup of water, turn the heat down, cover the pan and allow the chicken to simmer gently for 30 minutes, occasionally uncover and give everything a stir.
  7. Add the cubes of potatoes and some water as needed. Stir and cover again, maintain the heat on low.
  8. Allow the potatoes to cook until completely tender. Taste and adjust for salt, then turn off the heat and sprinkle chopped coriander. Serve with accompaniments of your choice.

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