Kenyans can’t get enough of homemade chicken curry: Here’s how to make your own

Chicken curry is more than just a dish; it is comfort in a pot, tradition in every bite and a celebration of flavour that is deeply rooted in many households.

Whether you are in the bustling Eastleigh neighbourhood or deep in Kenya’s Coast, this classic dish has earned its place at the table, thanks to its bold spices, rich aroma and tender, juicy chicken.

In this version, we take inspiration from the Somali and Swahili-style cooking, with warming spices, a touch of coconut and just the right amount of tanginess.

It is the kind of curry that simmers on the stove while the family gathers, and the aroma alone draws people to the kitchen.

Ingredients

For the curry:

1 whole chicken, cut into pieces (or 1kg bone-in pieces)

2 tablespoons oil (vegetable oil)

2 medium onions, finely chopped

3 cloves garlic, minced

1-inch piece of ginger, grated

2 medium tomatoes, grated or finely chopped

1 tablespoon tomato paste

1 teaspoon turmeric

1 teaspoon ground cumin

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• Kenyans can’t get enough of homemade chicken curry: Here’s how to make your own
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1 teaspoon ground coriander

1 teaspoon paprika

½ teaspoon black pepper

½ teaspoon curry powder (optional, for extra depth)

1 cup of coconut milk or plain water

Salt to taste

Fresh dhania (coriander) for garnish

1 green chili (optional), slit for mild heat

Steps to follow

Step 1:

Heat oil in a deep pan or sufuria, and then add the chopped onions and cook on medium heat until they turn golden brown. Do not rush this part because this step builds the flavour base.

Step 2:

Add in the garlic and ginger and stir and fry for 1-2 minutes until fragrant. Then add the turmeric, cumin, coriander, paprika, black pepper, and curry powder. Ensure you toast the spices for 30 seconds.

Step 3:

Stir in the tomatoes and tomato paste and cook down until the mixture becomes thick and starts to pull away from the sides of the pan. This is your masala base, so give it time to develop.

Step 4:

Add chicken pieces and salt, ensuring you toss the chicken until it is well coated in the spice mixture, then let it sear 5-7 minutes until the meat browns slightly.

Step 5:

Pour in coconut milk (or water), then cover the sufuria and let the curry simmer on low heat for about 25-30 minutes, or until the chicken is tender and the sauce thickens. Remember to stir occasionally for the flavours to blend in.

Step 6:

Finish with fresh dhania and optional green chili, then let it rest, uncovered, for five minutes before serving to allow the flavours to settle.

Other tips:

You can pair this curry with soft chapatis, basmati rice, or even warm naan.

A fresh kachumbari (tomato and onion salad) on the side cuts through the richness and brings it all together.

Use bone-in chicken for a deeper flavour in the curry.

Grate your tomatoes instead of blending it gives a better texture and integrates better into the sauce.

Add potatoes if you want to bulk up the curry they soak up all the spicy goodness.

Let the curry rest for a few minutes before serving. Like all good things, it tastes better when it’s had time to sit.