Kuku na Nazi
(Chicken with Coconut Milk) Recipe
Origin: Kenya Period: Traditional
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Ingredients
2 1.5kg chickens, cut into serving pieces
15cm length of fresh ginger, grated
20 small garlic cloves
2 or 3 hot chillies (eg Scotch Bonnet)
1 medium onion, sliced
2 tbsp oil
2 tbsp Malawi Curry Powder
80ml clarified butter
1 bunch fresh coriander, chopped
1 tbsp whole cumin seeds, powdered
1.2l coconut milk
250ml coconut cream
Kuku na Nazi
(Chicken with Coconut Milk) Preparation:
Method:Wash the chicken and dry. Meanwhile add the ginger, garlic, chilli and curry powder to a pestle and mortar and pound to a paste.
Add a little oil to a frying pan and use to cook the onions for about 5 minutes before adding the chilli paste. Bring to a simmer. Meanwhile brown the chicken pieces in a little butter in a cast iron casserole and when nicely coloured add the onion pieces on top.
Add the coconut milk along with the coriander and cumin seeds. Return to a simmer, cover and continue cooking for about 40 minutes, or until the chicken is tender. When ready, pour in the coconut cream, mix and take off the heat. Allow to stand for a few minutes before serving on a bed of rice.
Read: Recipe Articles and Reviews
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More African recipes... More East African recipes... More main course recipes... More Traditional recipes... More recipes for Stews... More recipes for Curry... More recipes for Nuts... More recipes for Fowl...
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Other recipes with chicken and coconut milk as primary ingredients:
Beef Cameroon
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