This simple dish, sometimes called kuku na nazi, is a fabulous coconut curry from the east african coast. It is a perfect illustration of how african, arab and indian influences meld in the coastal region.
- Recipe serves:4 to 6
- Preparation time20 min
- Cooking time30 min
- 1.3kg chicken, cut into pieces
- 2 -3 hot chili peppers, minced
- 1 onion, chopped
- 2 tablespoons fresh ginger, peeled and minced
- 2 tablespoons garlic, chopped
- 1/4 cup oil or 1/4 cup ghee
- 1 tablespoon curry powder
- 2 teaspoons cumin seeds or 3/4 teaspoon ground cumin
- 2 cups chopped tomatoes or 2 cups tomato sauce
- 2 cups coconut milk (440gm can)
- salt and pepper
- 1/2 cup coriander, chopped
- 2 Royco Beef Cubes, crumbled
- Add the onion, chiles, ginger and garlic to a food processor or blender and process until smooth.
- Add a little water if necessary.
- Heat the oil or ghee in a large pot or wok over medium flame.
- Add the onion puree, curry powder and cumin and saute, stirring frequently, for 5 to 8 minutes, or until cooked down.
- Stir in the tomatoes and simmer for 3 to 4 minutes.
- Then add the chicken, coconut milk, salt and pepper.
- Reduce heat to low and simmer with Royco Beef Cubes, covered, until the chicken is cooked through and tender, anywhere from 30 minutes to an hour.
- Add more water as needed. Adjust salt and pepper, to taste.
- Stir in the cilantro. Serve with with rice or chapatti.
- Variations: For authentic flavor, grill the chicken pieces before stirring them into the simmering sauce.
- If you like, you can also use boneless, skinless chicken breasts or thighs.
- Some recipes add potatoes or hard-boiled eggs to the curry.
- The potatoes can be cooked ahead, cut into chunks and stirred into the curry toward the end.
- Eliminate the hot chiles for a milder dish.
- Or substitute a chopped sweet bell pepper.
- Reserve some of the coconut cream that gathers at the top of the can and stir it into the sauce at the very end for extra silky results.