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Coriander Katsu with Cherry Tomato Kachumbari

Coriander Katsu with Cherry Tomato Kachumbari

Thinly pounded, crumbled, and fried chicken is always a good move. It’s quick to prepare, and gives the satisfaction of fried chicken, but with a fast cook time. The seeds in the crust awaken in flavor as its fried, providing tiny pops of flavor into each bite.

Kachumbari is typically served alongside meat dishes in East Africa, with the acidity contrasting the salty and fattiness of the protein. Though any salad tomato can be used, I like the slight sweetness the cherry tomato adds.

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  • Author: Kiano Moju
  • Yield: 4 1x


A crispy fried cutlet paired with a fresh tomato salad.




4 boneless skinless chicken thighs

2 large eggs, lightly beaten

handful cilantro leaves, chopped

½ cup all-purpose flour

1 ½ cups panko breadcrumbs 

1 tablespoon cumin seeds

1 tablespoon coriander seeds 

Salt to taste

Cherry Tomato Kachumbari

1 pint cherry tomatoes, sliced

½ medium red onion, thinly sliced

1 jalapeno, thinly sliced

1 lemon, juiced

Salt to taste

Handful cilantro, roughly chopped


  1. In a medium bowl mix together all the kachumbari ingredients except cilantro, seasoning with salt to taste. Set aside.
  2. Pound out chicken thighs until 1/4-inch thick and place on a plate.
  3. Set out 2 shallow bowls. In one bowl whisk together the eggs and cilantro. In the second bowl combine the panko, cumin, and coriander.
  4. Sprinkle the flour on top of the chicken, then coat the chicken well in the flour.
  5. Working one piece at a time, shake off the excess flour, then dip into the egg, then breadcrumbs, being sure to coat well. Repeat with the remaining pieces. Allow to rest for 10 minutes before frying to the crumb does fall off when cooking.
  6. Working in batches, fry the chicken pieces in a pan with 1/2 inch high of oil heated to 350°F/180°C, turning midway, about 2-3 minutes each side.
  7. Strain excess fat on a plate lined with a paper towel then transfer to a wire rack so it doesn’t become soggy.
  8. When ready to serve, mix the cilantro into the kachumbari.


Sprinkle a pinch of sea salt flakes on top of the chicken after frying.

Kiano Moju is the editor and founder of Jikoni. She has created and hosted cooking videos for several publications. Her culinary education began at age 7, taking cooking classes in her native California and spending summers on her family's Maasai ranch in the mountains of Kenya.

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