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Kuku is the Swahili word for chicken, and chicken is one of the most loved and most frequently cooked meats in Kenya. There are a whole range of chicken-based dishes, but this is one of the simplest (which may explain why it just bears the name 'chicken').

Ingredients:

1kg chicken pieces (thighs and drumsticks are best)
250g onion, finely chopped
250g tomatoes, finely chopped
2 tbsp ginger-garlic paste
1 tbsp ground turmeric
1 tbsp Garam Masala
1 tbsp hot chilli powder (or to taste)
100ml oil
2 tbsp sour cream
salt, to taste
coriander (cilantro) leaves, to garnish

Method:

Heat the oil in a wok. When the oil is hot and the surface is shimmering stir in the ginger-garlic paste then add the onions and fry for about 6 minutes, or until browned.

Add the tomatoes and salt then reduce to a simmer, cover with a lid and cook for about 4 minutes, or until the tomatoes soften.

Now add the chicken and the spices and stir to combine. Reduce the heat, cover the wok or pan and allow the chicken pieces to cook very slowly in the oil and tomato mixture. After about 20 minutes add the cream.

Uncover, bring to a simmer and cook for about 10 minutes more, or until the sauce is very thick and coats the chicken.

Turn into a serving bowl, garnish with the coriander leaves and bring to the table.

Typically this is served with chapati or rice.