Koroga means ‘stir’ in Swahili. As such Chicken Koroga is so named because it is typically made while people sit together plus the cook is stirring the chicken with the spices pretty frequently. This chicken is somewhat of an Indian-style of preparation, is quite spicy and really a cultural experience. Slow and taking time not rushed is the idea of this chicken as is the gathering for whom the chicken is made. Chicken koroga uses quite a few spices, if you are missing one or two, as long as it is not garlic, ginger or chilli you can go ahead and make Koroga.
Whole chicken, cut into large pieces
1/4 cup olive oil
2 tbsp butter
2 onions, sliced
6 cloves of garlic, minced
1/4 cup cilantro
2 tbsp ginger, peeled & chopped
2 cups tomatoes, chopped
1 cup potatoes, peeled & cubed
1 green chili, chopped
1 tbsp coriander
1 tbsp paprika
3 cups water
In a large saucepan, heat the olive oil and butter
Add the cumin seeds, cloves, paprika, ginger and cardamom.
Add the onions and garlic and cook till translucent.
Add the tomatoes and green chillies.
Add water as necessary to keep the spices moist. Cook under low heat till for about 5 more minutes.
Add the chicken and wrap it in the spice mixture and cook under low heat for 40 minutes.
Keep adding water as necessary. Add a cup of water, turn the heat down, cover the pan and allow the chicken to simmer very gently for 30 minutes, stirring occasionally.
Add the potatoes with water enough to cook them. Stir and cover again, maintain the heat on low till potatoes are tender.
Add salt to taste then stir in the cilantro.
Serve with rice or chapati.