Chicken Stewed in Coconut Milk (Kuku Wa Nazi)

finished dishThis recipe comes from the magazine Saveur, April 20, 2010.  The dish comes from Kenya.  It is a little bit spicy, very slurpy, and easy to make.  I made a few changes to the original recipe, mostly to use items I had on hand.  For example, I used boneless, skinless chicken thighs instead of bone-in–I realize that the bone-in has more flavor, but I had the boneless thighs in the freezer and the dish cooks faster with them, anyway.

the ingredients

the ingredients

Chicken Stewed in Coconut Milk (Kuku Wa Nazi)
1/4 cup canola oil
1 1/2 teaspoon ground turmeric
4 cloves garlic, minced (I only used 2)
4 green or red Thai chiles, stemmed, seeded, and minced (I used serranos and did not seed them)
4 plum tomatoes, cored and minced
1 medium red onion, minced (I used a yellow onion)
4 skinless bone-in chicken legs and thighs, separated (I used boneless thighs)
1/4 cup fresh lime juice
2 14-oz. cans coconut milk
salt and freshly ground black pepper, to taste
4 cups cooked rice, for serving
finely chopped fresh cilantro, for garnish
1. Heat the oil in a 6-qt. pot over medium-high heat.  Add the turmeric, garlic, chiles, tomatoes, and onions and cook, stirring often, until the onions are caramelized, 20-25 minutes.  Add chicken to pot along with lime juice and coconut milk.  Bring mixture to a boil and reduce heat to medium-low; simmer,stirring occasionally, until chicken is tender, about 30 minutes.  Season with salt and pepper.
2. To serve, put rice into 4 serving bowls and spoon chicken and sauce over rice.  Garnish with cilantro and season with more black pepper.

chicken has been added to sauce

chicken has been added to sauce

ready to eat
ready to eat

 

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2 Responses to Chicken Stewed in Coconut Milk (Kuku Wa Nazi)

  1. Mary R. says:

    Looks gorgeous…does it taste sweet?

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