This 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.
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.