Kuku wa Mchuzi wa Nazi
A flavorful Tanzanian chicken curry simmered in a rich coconut milk sauce, infused with aromatic spices. This dish is a comforting and popular choice, often served with rice or ugali.
🧂 Ingredients
- 1 kg Whole chicken(jointed into 8 pieces, excess skin trimmed)
- 1 large Onion(quartered)
- 1 large Tomatoes(roughly chopped)
- 15 g Fresh root ginger(peeled)
- 4 cloves Garlic cloves(peeled)
- 6 Serrano chilies(stems removed and de-seeded (adjust to taste))
- 2 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Ground turmeric
- 2 tbsp Coconut oil
- 2 x 400ml tins Coconut milk(full fat)
- 0.5 Lemon(juiced)
- Salt(to taste)
- Black pepper(freshly ground, to taste)
- 10 g Fresh coriander(chopped, for garnish)
👨🍳 Instructions
- 1
Score each piece of chicken in two or three places, slicing about 1cm into the meat.
💡 Tip: This helps the chicken absorb the flavors. - 2
In a food processor, blend the quartered onion, chopped tomatoes, peeled ginger, peeled garlic, serrano chilies, ground cumin, ground coriander, and ground turmeric to a rough paste.
💡 Tip: Add a tablespoon of water if needed to help the blending process. - 3
Rub one-third of the paste all over the chicken pieces, ensuring it gets into the cuts and under the skin. Reserve the rest of the mixture. Refrigerate the chicken for at least 1 hour, or up to 5 hours.
- 4
In a large pan, melt the coconut oil over medium heat. Add the reserved paste and cook, stirring occasionally, for 20 minutes, or until all the moisture evaporates. Increase the heat slightly and cook for another 3-5 minutes until the paste is thick and dark.
- 5
Add the coconut milk to the pan and simmer for 25-30 minutes, stirring occasionally, until the sauce has thickened.
- 6
Add the marinated chicken pieces and any accumulated juices into the curry sauce. Bring to a simmer, cover, and cook for 5 minutes until the flavors have combined.
- 7
Stir in the lemon juice, salt, and freshly ground black pepper to taste. Simmer for another 2 minutes.
- 8
Garnish with fresh chopped coriander and serve hot with rice or ugali.
💡 Tip: Hard-boiled eggs, halved, can be added to the sauce in the last 5 minutes of cooking for an extra touch.
💡 Pro Tips
- ✓For a spicier curry, leave some of the chili seeds in.
- ✓Ensure you use full-fat coconut milk for a richer sauce.
- ✓Marinating the chicken is key to infusing flavor.
🔄 Variations
- Add diced potatoes or sweet potatoes along with the chicken for a heartier stew.
- Substitute chicken thighs for breasts if preferred.