Chicken Koroga Recipe:

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

Prep: 30min(s)

Cook: 40min(s)

Serves: 4

Serve With: rice

Served as: Dinner

Main Ingredient: Chicken

Ingredients:

  • 12 Kenchic chicken drumsticks
  • 1/4 cup sunflower 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, coriander or curry powder)
  • Salt, as needed
  • 500g potatoes, peeled and cubed
  • water, as needed
  • Handful chopped fresh coriander for garnishing

Method

  • Heat the sunflower oil and butter, then add the onions and fry until golden brown.
  • Add the ginger and garlic pastes and stir them in until fragrant.
  • Add the chopped tomatoes and green chillies and cook on low heat, stirring regularly until the mixture is thick and mushy.
  • Add the chicken pieces and sprinkle your preferred powdered spice (cumin, coriander or curry powder) then add 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 gently for 30 minutes, occasionally uncover and give everything a stir.
  • 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 chopped coriander. Serve with accompaniments of your choice.