📍 Where this dish comes from: Uganda, Kenya & Tanzania · Lake Victoria
Discover the history of this region →
Discover the history of this region →
This is sukuma wiki’s most substantial form — built around chicken rather than eggs, and cooked as a proper standalone skillet dinner rather than a side or breakfast dish. It’s exactly the kind of quick, satisfying weeknight meal that shows up regularly on Kenyan tables.
What You’ll Need
Servings: 4 servings
Calories: 350kcal
Ingredients
- 1.5 lb boneless chicken thighs cut into bite-sized pieces
- 2 tbsp oil
- 1 onion sliced
- 2 tomatoes diced
- 1 tsp curry powder
- 6 cups collard greens chopped
- 1/4 cup broth
- Salt and pepper to taste
Instructions
- Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper, cook 5–6 minutes until browned and cooked through. Set aside.
- In the same skillet, add onion, cook 4 minutes until softened.
- Add tomatoes and curry powder, cook 4 minutes until tomatoes break down.
- Stir in collard greens and broth. Cover and cook 8–10 minutes until greens are tender.
- Return chicken to the skillet, toss to combine, and warm through 2 minutes.
- Season with salt and pepper, and serve hot.
Nutrition
Serving: 1serving | Calories: 350kcal | Protein: 32g | Fat: 22g | Fiber: 3g
Tried this recipe?Let us know how it was!
Health Benefits
- Chicken thighs provide complete protein along with iron and zinc.
- Collard greens are an excellent source of vitamin K, vitamin A, and folate.
- A genuinely balanced one-skillet meal, easy to put together on a busy weeknight.
Pairs Well With
- Kenyan Kachumbari (Tomato & Onion Salad)
- Kenyan Roasted Root Vegetables, Rift Valley Style