Prepare to transport your taste buds to the sun-drenched shores of East Africa with this mouthwatering Kuku na Nazi Chicken with Coconut Milk! This tantalizing dish is more than just a recipe - it's a journey through rich culinary traditions that will transform your ordinary dinner into an extraordinary gastronomic experience. Imagine tender chicken pieces bathed in a creamy, aromatic coconut sauce that whispers tales of Swahili coastal kitchens and generations of passionate home cooks.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: African
Serves: 4 servings
Ingredients
- 1 whole chicken, cut into pieces
- 1 can coconut milk
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 2 tomatoes, chopped
- 1 tsp turmeric powder
- 1 tsp cumin powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare the chicken by thoroughly washing and patting dry the chicken pieces with paper towels. Season generously with salt, pepper, turmeric, and cumin powder, ensuring each piece is well coated.
- Heat a large, deep skillet or Dutch oven over medium-high heat. Add a small amount of oil and brown the chicken pieces on all sides until they develop a golden-brown color, approximately 3-4 minutes per side. Remove chicken and set aside.
- In the same skillet, sauté chopped onions until translucent and fragrant. Add minced garlic and grated ginger, cooking for an additional 1-2 minutes until the aromatics release their flavors.
- Add chopped tomatoes to the skillet and cook for 3-4 minutes, allowing them to break down and create a rich base for the sauce.
- Pour in the coconut milk, stirring to combine with the onion, garlic, and tomato mixture. Bring the sauce to a gentle simmer.
- Return the browned chicken pieces to the skillet, nestling them into the coconut milk sauce. Reduce heat to low, cover, and let simmer for 35-40 minutes, or until chicken is fully cooked and tender.
- Check the chicken's internal temperature, which should reach 165°F (74°C). Taste the sauce and adjust seasoning with additional salt and pepper if needed.
- Remove from heat and let the dish rest for 5-10 minutes to allow flavors to meld together.
- Garnish with freshly chopped cilantro before serving. Best served hot with steamed rice or traditional African flatbread.
Tips
- Choose Quality Ingredients: Use fresh, bone-in chicken pieces for maximum flavor and tenderness.
- Browning is Key: Take time to properly brown the chicken before simmering. This step develops deep, complex flavors that make the dish truly exceptional.
- Low and Slow: Simmer the chicken on low heat to ensure it becomes incredibly tender and absorbs all the delicious spices.
- Spice Balance: Toast your turmeric and cumin briefly before adding to enhance their aromatic qualities.
- Fresh Herbs Matter: Use freshly chopped cilantro just before serving to add a bright, fresh contrast to the rich, creamy sauce.
- Let it Rest: Allow the dish to sit for 5-10 minutes after cooking to let the flavors fully meld together.
- Serving Suggestion: Pair with steamed basmati rice or traditional African flatbread to soak up every last drop of that incredible coconut sauce.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 8g
Protein: 35g
Fat: 28g
Saturated Fat: 18g
Cholesterol: 120mg
