Kuku Wa Nazi (tanzanian Coconut Curry)
Kuku wa Nazi is a popular Tanzanian coconut curry dish that is bursting with flavor and aroma. This creamy and aromatic chicken curry is a staple in Tanzanian cuisine and is perfect for a cozy family dinner or a special occasion.
Ingredients
- 1 whole chicken, cut into pieces
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 can (400ml) coconut milk
- 1 cup chicken broth
- 2 tomatoes, chopped
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent.
- Add the minced garlic, grated ginger, ground cumin, ground coriander, turmeric, and paprika. Stir well and cook for 2 minutes.
- Add the chicken pieces to the pot and brown them on all sides.
- Pour in the coconut milk and chicken broth. Add the chopped tomatoes, season with salt and pepper, and stir to combine.
- Cover the pot and let the curry simmer for 30-40 minutes, or until the chicken is cooked through and the sauce has thickened.
- Garnish with fresh cilantro and serve the Kuku wa Nazi hot with rice or flatbread.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 15g
- Protein
- 25g
- Fat
- 20g
Supplies
Large pot Wooden spoon Cutting board Knife
Tools
Cooking spoon Cooking knife Measuring spoons
Serving suggestions
Serve the Kuku wa Nazi with steamed rice or chapati for a complete meal.
Tips & tricks
For a spicier kick, add a chopped chili pepper or a pinch of cayenne pepper to the curry.
Cost
$15