Kenyan Coriander Chicken

Madhur Jaffrey – “This curry is a favourite among the Ismaili Muslims of Kenya.  It has an exquisite flavour and may well be one of the best chicken dishes I have ever eaten.”


  • 7½ cm piece of fresh ginger, peeled and coarsely chopped
  • 5 garlic cloves, peeled and coarsely chopped
  • salt
  • 2 tsp lemon juice
  • 4 chicken Marylands, skinned and separated into drumsticks and thighs  (You could also use 8 skinned drumsticks.)
  • 1 medium tomato, about 140g, chopped
  • 90g fresh coriander, leaves and stems
  • 2-3 green chillies, coarsely chopped
  • 1 tsp tomato puree
  • 3 tbs* oil
  • 250 mls natural yoghurt


  1. Put the ginger, garlic, ¼ tsp salt, 2 tbs* water and the lemon juice in a blender. Blend until smooth.
  2. Place the chicken in a bowl. Pour the ginger mixture over the top and rub in.
  3. Cover the bowl with plastic wrap and allow to marinate for, at least, 30 minutes and up to 24 hours.
  4. Put the tomato, coriander, chillies, tomato puree, ¾ tsp salt and 2 tbs* of water in the blender. Blend until smooth.
  5. Pour oil into a non-stick fry pan and, when hot, add the chicken together with the marinade and fry, stirring until the chicken is lightly browned (about 10 minutes).
  6. Add the tomato mixture and continue to cook and stir until the sauce thickens (about 10 minutes).
  7. Add the yoghurt.  Stir and cook until you have a thick sauce edged with oil (approx. 4-5 minutes).
  8. Cover the pot with the lid and reduce the heat to as low as possible.  Cook for 5-10 minutes, until the chicken is cooked to your liking.
  9. Serve with rice.

Mike Powell

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