Chicken Omelet Recipe: A Traditional Dish from Kenyan Cuisine

Chicken omelet is a delightful dish that can be enjoyed with rice, chapatis, or bread. It is perfect for lunch or dinner. This recipe combines tender chicken with a rich coconut and tomato sauce, topped with eggs. The blend of spices adds a burst of flavour, making it a favourite in many households.

• 1 whole chicken, cleaned and cut into 8 pieces
• 2 medium-sized grated coconuts
• 2 tablespoons tomato paste
• 3 large fresh tomatoes, sliced
• 8 medium-sized garlic cloves, ground
• 1 medium-sized onion, chopped
• 1 teaspoon black pepper powder
• 1 teaspoon cinnamon powder
• 1 teaspoon ginger, ground
• 2 tablespoons cooking oil
• 2 green chilies, chopped
• 2 tablespoons lemon juice
• 1/2 teaspoon turmeric powder
• 8 eggs
• Salt to taste

• Cooking pan
• Baking dish (pie dish)
• Spoon for stirring
• Knife for chopping and slicing

Method

1. Clean the chicken thoroughly and cut it into eight pieces.

2. Season the chicken with salt, black pepper, ginger, and lemon juice.

3. Cover the chicken and cook on moderate heat until it is tender and dry.

4. In another pan, heat the oil and fry the onions until they turn brown.

5. Add tomatoes, cinnamon, salt, green chilies, and turmeric while stirring continuously.

6. Squeeze out two cups of concentrated coconut milk.

7. Add the coconut milk gradually to the mixture and cook for two minutes.

8. Pour this mixture over the cooked chicken.

9. Cover and simmer until the mixture thickens.

10. Place the chicken gravy in a pie dish, arranging it neatly.

11. Poor the eggs one at a time over the chicken.

12. Bake in a preheated oven for 15-25 minutes until set.

Nutritional Values