Kenyan Jeera Chicken Curry

I grew up on this Kenyan jeera chicken curry. Kenya has a very large Indian population and they have modified some of the Indian curry recipes to make them their very own. I was lucky enough to have had the pleasure of enjoying and learning all about these recipes and flavours. This jeera chicken is an example of just such a recipe.

Jeera chicken got its name because of the “jeera”(cumin seeds) that are sprinkled on top of the curry once it’s cooked. The recipe uses whole cumin seeds that are toasted / roasted and sprinkled on top of the curry which gives it a delicious crunch.

The Ingredients for Kenyan Jeera Chicken Curry

The difference between this curry and any other Indian curry is that it does not use onions or tomatoes. Jeera chicken is made with a special ingredient – yogurt.

The Ingredients List for Kenyan Jeera Chicken Curry:

• 4 tablespoons olive oil (or oil of choice)
• 6 whole black peppercorns
• 3 garlic cloves
• 1 inch ginger
• 1 jalapeno pepper (or chili of choice)
• 2 teaspoons whole cumin seeds (divided)
• 8 boneless skinless breast (or chicken thighs if preferable)
• salt to taste
• 1 tablespoon garam masala
• 2 whole green cardamom pods
• 1 tablespoon ground coriander 
• 1/2 teaspoon turmeric
• 1 teaspoon red chili powder (or paprika for a milder version)
• 4 tablespoons plain yogurt
• 1/2 cup water

Let’s Chop:

• We start by finely chopping the garlic, ginger, and chili. You can seed the chili if you prefer it to be milder or you can skip it completely. It will not make much of a difference in the flavour.

• Chop the chicken thighs into bite size pieces and place them in a separate bowl. Set everything aside.

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Roasting the Cumin Seeds

Let’s start the cooking process:

• Heat a large pan and bring it to medium heat. Do not add anything to it.
• Once it’s heated, add half of the cumin seeds (1 teaspoon) to the pan and toast them. You will be able to smell an earthy flavour as soon as they start to toast.
• Toss the cumin seeds around in the pan and allow them to toast for about 2-3 minutes.
• Once toasted, remove them from the pan and set them aside. They will be used later in the recipe.
• Be sure to store the toasted cumin seeds in a dry bowl or plate, so they don’t get soggy. The idea is to have them crunchy when we use them in the end.

Cooking the Kenyan Jeera Chicken Curry

To start the cooking process:

• Add the olive oil to the pan. Let it heat up and once it’s ready, add one tablespoon of whole cumin seeds, 6 whole black pepper, and 2 whole cardamom pods to the pan and allow them to pop. Again you will smell that earthy flavour as the spices pop.
• Add the garlic, ginger, and chili to the pan and cook them for about 3-4 minutes or until the moisture has disappeared and they have browned.
• Add the chicken thighs to the pan and toss them in so that they are coated with the garlic mix.
• Add salt to taste and cook the chicken for about 4-5 minutes allowing the rawness of the chicken to disappear.
• Once the chicken has started to turn whitish, we know it’s cooked enough and we can move on to the next step.

Flavouring the Kenyan Jeera Chicken Curry

Let’s add the spices:

• Add the garam masala, coriander powder, turmeric, and chili powder to the chicken.
• Mix everything well and coat the meat with the dry spices.
• In a small bowl, mix the yogurt and the water and add that to the pan. Again, toss well to coat everything with the yogurty liquid.
• As soon as you mix the yogurt in, you will see the colour change and turn into a deep reddish-yellow.
• Now, we can turn the heat down to low on the stove and allow the jeera chicken curry to simmer on low heat for about 20-25 minutes.
• Mix it often to prevent it from burning.
• Allow it to cook until most of the liquid to evaporate and enjoy the curry.

Serving Suggestions

Just before serving, sprinkle some fresh coriander and the dry roasted cumin seeds onto the Kenyan jeera chicken curry.:

• Flatbread – there are so many varieties of flatbread that can be enjoyed with this recipe. Try naan, roti, paratha, or plain tortilla wraps.
• Rice – there are so many rice dishes that can be enjoyed with this recipe as well. Try plain basmati rice, pilau, rice, and peas.
• Salad – salads are a great combo when it comes to curries. They offer a freshness that goes very well with the spice combo.
• Yogurt – I love having a side of yogurt raita, or tzatziki with my curries. they too offer a freshness that goes really well with all the spices.

How can I store my Jeera Chicken?

I tend to make extra every time I make jeera chicken and store it in the fridge in an air tight container. It can last for up to 2 days. To reheat, place the chicken in a pan and add 2 tablespoons of water. Heat it until it comes to a near boil. Enjoy it as if it were fresh.

Tried and Liked the Recipe?

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