Kuku na Nazi

Kuku na Nazi Recipe - Delicious Kenyan Chicken Curry with Coconut Milk and Spices

Region / culture: Kenya | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Kuku na Nazi is a traditional Tanzanian dish that combines the flavors of coconut milk, curry, and spices with tender chicken pieces. This dish is rich in flavor and perfect for a special occasion or family meal.

History

Kuku na Nazi has its roots in Swahili cuisine, which is a blend of African, Arab, and Indian influences. Coconut milk is a staple ingredient in many Swahili dishes, and it adds a creamy richness to this chicken curry.

Ingredients

2 x 3 lb (1.36 kg) chickens, cut into pieces
5 inches fresh ginger, grated, or 2 tbsp ground ginger
20 small cloves garlic
2 hot chile peppers or 1 tsp cayenne pepper
1 medium onion, sliced
2 tbsp oil
2 tbsp curry powder
0.33 cup clarified butter
1 bunch of fresh coriander, chopped
1 tbsp whole cumin seeds, pounded
4 – 6 cup coconut milk
1 cup coconut cream

How to prepare

Wash the chicken and pat it dry.
Pound the ginger, garlic, chilies, and curry powder using a mortar and pestle, or blend in a blender or food processor.
In a small skillet, sauté the onions in oil for 4 – 5 minutes, then add the spice puree and simmer.
Braise the chicken in butter in a large skillet or stew pot.
Once the chicken pieces are golden brown, transfer the onion/puree mixture to the chicken pot.
Add coriander, cumin, and coconut oil, and cook until the chicken is tender.
Pour coconut cream over the chicken, remove the pot from heat, and let it stand until ready to serve.
To serve, spoon the mixture over rice.

Variations

Add vegetables such as bell peppers or peas for added texture and flavor.
Use boneless chicken thighs or breasts for a quicker cooking time.

Cooking Tips & Tricks

Make sure to pat the chicken dry before cooking to ensure a crispy skin.

- Adjust the amount of cayenne pepper to suit your spice preference.

- Be sure to simmer the onion/spice mixture until fragrant to develop the flavors.

Serving Suggestions

Serve Kuku na Nazi over steamed rice or with chapati for a complete meal.

Cooking Techniques

Braising the chicken in butter helps to lock in moisture and flavor, resulting in tender and juicy chicken pieces.

Ingredient Substitutions

Use vegetable oil instead of clarified butter for a dairy-free version.

- Substitute chicken with tofu or chickpeas for a vegetarian option.

Make Ahead Tips

This dish can be prepared ahead of time and reheated before serving. The flavors will continue to develop as it sits.

Presentation Ideas

Garnish Kuku na Nazi with fresh cilantro leaves and a sprinkle of toasted coconut flakes for a beautiful presentation.

Pairing Recommendations

Serve Kuku na Nazi with a side of tangy mango chutney or a refreshing cucumber salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Kuku na Nazi contains approximately 400 calories.

Carbohydrates

Each serving of Kuku na Nazi contains approximately 10 grams of carbohydrates.

Fats

Each serving of Kuku na Nazi contains approximately 25 grams of fats.

Proteins

Each serving of Kuku na Nazi contains approximately 30 grams of proteins.

Vitamins and minerals

Kuku na Nazi is rich in vitamin C, vitamin B6, iron, and potassium.

Alergens

This recipe contains coconut and may not be suitable for those with coconut allergies.

Summary

Kuku na Nazi is a balanced dish that provides a good source of protein, healthy fats, and essential vitamins and minerals.

Summary

Kuku na Nazi is a flavorful and aromatic dish that brings together the exotic flavors of coconut milk, curry, and spices with tender chicken pieces. This dish is sure to impress your family and friends with its rich and satisfying taste.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a warm summer day and I was strolling through the bustling streets of Mombasa, Kenya. As I passed by a small market, the enticing aroma of spices and coconut wafted through the air, drawing me in like a magnet.

I approached the stall where an elderly woman was busy cooking up a storm. She was stirring a large pot filled with a fragrant mixture of coconut milk, tomatoes, onions, and spices. Intrigued by the delicious smells emanating from the pot, I couldn't resist but ask her what she was making.

She smiled warmly at me and replied, "Kuku na Nazi. It's a traditional Swahili dish made with chicken cooked in coconut milk. Would you like to learn how to make it?"

I eagerly nodded my head, and she graciously invited me to watch and learn. As she guided me through the process, she shared stories of her own grandmother teaching her the recipe when she was just a young girl. She explained how each ingredient was carefully selected and added to create a perfect balance of flavors.

I watched in awe as she expertly seasoned the chicken with a blend of turmeric, cumin, coriander, and chili powder. The fragrant spices filled the air, making my mouth water in anticipation. She then added the chicken pieces to the simmering coconut milk, allowing them to soak up all the rich flavors.

As the dish cooked, she told me about the history of Kuku na Nazi and how it had been passed down through generations of Swahili families. She spoke of the importance of preserving traditional recipes and the joy of sharing them with others.

Finally, after hours of simmering, the Kuku na Nazi was ready. The chicken was tender and flavorful, bathed in a creamy coconut sauce that was both rich and fragrant. I took a bite and was transported to a world of exotic spices and flavors that danced on my taste buds.

I thanked the kind woman for sharing her recipe and promised to carry on the tradition in my own kitchen. From that day on, Kuku na Nazi became a beloved dish in my household, a reminder of the magical day I learned the recipe from a wise and generous stranger in a bustling market in Mombasa.

As I sit here now, many years later, preparing Kuku na Nazi for my own grandchildren, I can't help but smile at the memories that flood back to me. Each time I make this dish, I am transported back to that warm summer day in Mombasa, where I learned not just a recipe, but a piece of history and tradition that I will cherish forever. The flavors of Kuku na Nazi may be delicious, but it is the stories and memories that make it truly special.