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Kuku na Mlazi
Kenyan Chicken in Coconut Milk
A rich and flavorful Kenyan chicken stew simmered in coconut milk with aromatic spices, often served with rice or chapati.
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- 1 kg Chicken(cut into pieces)
- 400 ml Coconut milk(full fat)
- 2 medium Onions(chopped)
- 3 medium Tomatoes(diced)
- 3 cloves Garlic(minced)
- 1 inch Ginger(grated)
- 2 tbsp Curry powder
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 2 tbsp Vegetable oil
- to taste Salt
- 1/4 cup Fresh cilantro(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Season chicken pieces with salt and half of the curry powder. Set aside.
- 2
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onions and sauté until softened, about 5-7 minutes.
- 3
Add minced garlic and grated ginger, sauté for another minute until fragrant.
- 4
Stir in the remaining curry powder, turmeric, cumin, and coriander powder. Cook for 1-2 minutes, stirring constantly, until spices are fragrant.
- 5
Add the diced tomatoes and cook until they break down, about 5-7 minutes.
- 6
Add the seasoned chicken pieces to the pot and brown them on all sides for about 5-8 minutes.
- 7
Pour in the coconut milk and bring to a gentle simmer. Reduce heat to low, cover, and cook for 30-40 minutes, or until the chicken is cooked through and tender. Stir occasionally.
- 8
Adjust salt to taste. If the sauce is too thin, simmer uncovered for a few more minutes to thicken.
- 9
Garnish with fresh cilantro before serving.
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- âFor a spicier dish, add a chopped chili pepper along with the garlic and ginger.
- âEnsure you use full-fat coconut milk for a richer flavor and creamier texture.
- âThis dish pairs wonderfully with steamed rice, chapati, or ugali.
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- Add a few curry leaves along with the onions for an extra layer of flavor.
- Incorporate some chopped bell peppers (any color) during the last 15 minutes of cooking.