Mchuzi wa Kuku na Tui la Nazi
A rich and flavorful Tanzanian chicken stew made with coconut milk, tomatoes, and aromatic spices. This dish is a comforting and satisfying meal, often served with rice or ugali.
🧂 Ingredients
- 1 kg Chicken(cut into pieces)
- 2 large Onions(finely chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 3 medium Tomatoes(diced)
- 3 tbsp Curry powder
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 0.5 tsp Cinnamon powder
- 1 can (400ml) Coconut milk(full fat)
- 2 tbsp Vegetable oil
- 1.5 tsp Salt(to taste)
- 0.5 cup Water
- 0.25 cup Cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and brown them on all sides. Remove chicken and set aside.
- 2
In the same pot, add chopped onions and sauté until softened and translucent, about 5-7 minutes.
- 3
Add minced garlic and grated ginger, sauté for another minute until fragrant.
- 4
Stir in curry powder, turmeric, cumin, and cinnamon powder. Cook for 1 minute, stirring constantly, until spices are fragrant.
- 5
Add diced tomatoes and cook for 5 minutes, stirring occasionally, until they start to break down.
- 6
Return the browned chicken to the pot. Pour in the coconut milk and water. Season with salt.
- 7
Bring the stew to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until chicken is cooked through and tender.
- 8
Adjust seasoning if needed. Garnish with fresh cilantro before serving.
💡 Pro Tips
- ✓For a spicier dish, add a chopped chili pepper along with the tomatoes.
- ✓Ensure you use full-fat coconut milk for a richer flavor and creamier texture.
- ✓This stew can be made ahead of time and reheats well.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other vegetables like potatoes, carrots, or bell peppers along with the tomatoes.
- For a vegetarian option, substitute chicken with firm tofu or a mix of vegetables like cauliflower and sweet potatoes.