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Supu ya Kuku na Nazi
Kenyan Chicken and Coconut Soup
A comforting and aromatic chicken soup from Kenya's coastal regions, featuring tender chicken pieces simmered in a rich broth infused with coconut milk, aromatic spices, and fresh vegetables. This soup is a flavorful and nourishing meal, often served with rice or ugali.
ð§ ææ
- 500 g Chicken(cut into pieces, bone-in preferred)
- 2 tbsp Vegetable oil
- 1 large Onion(finely chopped)
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 2 medium Tomatoes(chopped)
- 1 medium Carrots(diced)
- 1 medium Potatoes(peeled and diced)
- 400 ml Coconut milk(full fat)
- 3 cups Water or Chicken broth
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1/2 tsp Turmeric powder
- to taste Salt
- 2 tbsp Fresh cilantro(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat.
- 2
Add the chopped onion and sauté until softened and golden brown, about 5-7 minutes.
- 3
Add the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
- 4
Stir in the cumin, coriander, and turmeric powders. Cook for 1 minute until fragrant.
- 5
Add the chicken pieces and cook until lightly browned on all sides.
- 6
Add the chopped tomatoes, diced carrots, and diced potatoes. Stir well and cook for 2-3 minutes.
- 7
Pour in the water or chicken broth and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes, or until the chicken and vegetables are tender.
- 8
Stir in the coconut milk and season with salt to taste. Simmer for another 5-10 minutes, uncovered, until the soup has thickened slightly.
- 9
Garnish with fresh chopped cilantro before serving.
- 10
Serve hot, with rice or ugali on the side.
ð¡ ããã®ã³ã
- âFor a richer flavor, use bone-in chicken pieces.
- âAdjust the amount of spices to your preference.
- âIf you don't have fresh tomatoes, you can use 2 tablespoons of tomato paste.
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- Add a pinch of chili flakes for a touch of heat.
- Include other vegetables like bell peppers or green beans.