Chicken With Coconut (somali Digaag Qumbe)

Chicken with Coconut (Somali Digaag Qumbe) is a delicious and aromatic dish from Somali cuisine. It combines tender chicken with a rich and creamy coconut sauce, infused with traditional Somali spices.

Halal Gluten Free Main Course Somali Chicken Coconut Somali Cuisine Stovetop Cooking
Chicken With Coconut (somali Digaag Qumbe)

Ingredients

  • 1 whole chicken, cut into pieces
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 can (14 oz) coconut milk
  • Salt and pepper to taste

Instructions

  1. Heat the vegetable oil in a large pot over medium heat.
  2. Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent.
  3. Add the chicken pieces to the pot and brown them on all sides.
  4. Stir in the ground coriander, cumin, and turmeric, coating the chicken evenly with the spices.
  5. Pour in the coconut milk and season with salt and pepper.
  6. Simmer the chicken in the coconut sauce for 30-35 minutes, or until the chicken is cooked through and the sauce has thickened.
  7. Serve the chicken with coconut hot, accompanied by rice or flatbread.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Fat
20g
Carbohydrates
15g

Supplies

Large pot Knife Cutting board Measuring spoons Can opener Serving platter

Tools

Stovetop

Serving suggestions

Serving suggestion: Serve the chicken with coconut over fragrant basmati rice, and garnish with fresh cilantro and a squeeze of lime juice.

Tips & tricks

Tip: For an extra kick of heat, add a chopped green chili or a pinch of cayenne pepper to the coconut sauce.

Cost

$15