wandering blogger friend Sha posted this recipe on facebook and I just had to try it. I had all the ingredients on hand, and the process was easy enough for a weekday meal, so why not? This was a very tasty dish and my family love it! Their verdict? “It’s like chicken curry without the curry!” LOL! Leave it to them to sum up a seemingly exotic dish with one pronouncement!
Chicken Stewed in Coconut Milk (Kuku Wa Nazi)
: “Coconut milk is used in chicken stews from Southeast Asia to Africa, from which this fragrant dish hails. The recipe was given to us by Lela Abdulaziz, a home cook in Mombasa, and we included it in Shane Mitchell’s tribute to East African cooking, “Kenya’s Bounty” (May 2010).”
1/4 cup canola oil
1 1/2 tsp. ground turmeric
4 cloves garlic, minced
4 green or red Thai chiles, stemmed,
seeded, and minced
4 plum tomatoes, cored and minced
1 medium red onion, minced
4 skinless bone-in chicken legs and thighs,
1/4 cup fresh lime juice
2 14-oz. cans coconut milk
Kosher salt and freshly ground black pepper,
4 cups cooked rice, for serving
Finely chopped fresh cilantro, for garnish
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.
To serve, put rice into 4 serving bowls and spoon chicken and sauce over rice. Garnish with cilantro and season with more black pepper.
Preparation time: 30 minutes
Cooking time: 1 hour
Grocery coupons are becoming more available for ethnic ingredients.