KAROGA CHICKEN ( MIXED AND STIRRED CHICKEN)

Karoga simply means to stir in Kiswahili. It is a process of a slow cooking meal on charcoals. Karoga dishes usually have a lot of depth of flavours that is because of using low heat, mixing ingredients at right intervals and most important the smokiness from the coals. You can cook it on the gas top also. Try this recipe when you have a get-together or with the family. Chicken can be easy replaced with lamb or goat meat. I usually serve bread on the side, but you can have naan, chapatti or rice. 

Serves 4-6

Time: 45-50 minutes or longer

1 whole chicken cut into pieces

2 big onions chopped

2-3 big tomatoes chopped

1 bunch of coriander chopped

2-3 green hot chillies sliced or whole

3 tbs garlic paste

4 tbs ginger paste

4-5 potatoes halved

2 tbs lemon juice

1 1/2 tsp turmeric

Salt

3 tsp garam masala

1/4 cup ghee

1/4 cup butter 

2 tsp cumin

2-3 cups water 

Method

Heat the ghee and butter in a pot. Add the chopped onions and the cumin. Cook them till golden on the edges. This will take about 5-7 minutes.

 

To this add the ginger and garlic paste. Cook for 3-4 minutes until fragrant.

 

Now add the turmeric, salt and 1 tsp garam masala. Stir well nad then tip in the chicken pieces. Stir well to coat it with onion mixture. Cook for few minutes, while covered.

 

Then, add half chopped coriander and stir well. Cook for another 5 minutes while covered.

 

Add the tomatoes to the chicken. Stir and cook covered for 10 minutes. By this time the chicken must have realised moisture. Do not add any water at this stage.

 

Now add the potatoes and enough water to make the gravy. When it starts simmering add the 1 tsp garam masala and let the chicken cook till tender.

 

Stir 1 tsp of garam masala and fresh coriander right before serving.