Kenyan Chicken Wet Fry (Kuku Wet Fry)
Classic Kenyan kuku wet fry — chicken pieces simmered then fried down with onions, tomatoes, garlic and dhania into a thick, glossy coat.
Instructions
- 1
Simmer the chicken pieces with a little water, salt, turmeric and half the ginger until just cooked and the liquid has mostly evaporated (about 20 min).
- 2
Push the chicken aside, add oil and fry the pieces until browned.
- 3
Add onions and fry until soft, then garlic, ginger, coriander and paprika.
- 4
Stir in tomatoes (and chilli) and cook down 10 min until thick and jammy.
- 5
Toss everything together until the sauce coats the chicken in a glossy layer.
- 6
Finish with plenty of dhania; serve with ugali, chapati or rice.
Chef’s tips
- The name says it all: cook out the water first, then fry — that two-stage method is what defines a proper wet fry.
Frequently Asked Questions
What is chicken wet fry?
Wet fry (kuku wet fry) is a Kenyan method where chicken is first simmered to tenderise, then fried with onions and tomatoes until the sauce reduces to a thick, glossy coating rather than a runny stew.