Chicken cooked "swahili style" is affected, like many dishes of the Kenyan coast, by ancient mixes and suggestions between India, Middle East and other countries that have frequented the Indian Ocean of Africa.
Here is the original recipe for this tasty dish of earth.

Ingredients for 4 people.
1 chicken weighing 1 kg, maximum 1.5 kg.
A quarter of a cup of natural yogurt
A quarter cup of coconut milk
Two teaspoons of salt
2 tablespoons of tamarind paste
1 clove of chopped garlic
1 piece of grated ginger or a teaspoon ginger powder
1 teaspoon curcuma
1 teaspoon cumin
1 teaspoon cinnamon
2 teaspoons paprika
Half teaspoon black pepper powder
2 teaspoons of tomato concentrate
3 tablespoons of vegetable oil
2 tablespoons of lime juice

Preparation: 
Cut the chicken into 8-10 pieces, remove the leather, clean the pieces and dry them. 
Make a couple of slots on each piece and put them aside.
In a large bowl, prepare the fried fried with garlic, tomato, lemon and add all the other ingredients. 
Add the chicken to the warmed marinating and stir well, making sure that each piece of chicken is well marinated and the sauces fit into all cuts. Cover and leave in the fridge for a few hours, preferably at night.
At this point there are those who will grill the chicken and then finish it in a pan and those who prefer to cook it directly. 
Heat up the grill and take each piece of chicken, shake it off to remove the excess marinating and put the pieces on the grill. 
Turn the chicken regularly until cooked. 
Finish cooking in a small pan with the rest of the marinating and add half a glass of water. 
Heat over a low heat, stirring regularly for about 10 minutes or until the marinating is well cooked and firm. 
Serve the chicken and its sauce plus a bowl of kachumbari (tomato onion) and at will with rice, ugali, chapati, naan or chips.