Coconut Curry Chicken (Kuku wa Kupaka)

Ingredients

• 1 kg (2.2 lbs) chicken pieces 1 kg (2.2 lbs) chicken pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 1 can (400 ml) coconut milk 1 can (400 ml) coconut milk
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 28g, 20g
• Carbohydrates (total, sugars): 6g, 3g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the chicken pieces with turmeric powder, cumin powder, coriander powder, paprika, chili powder, and salt. Mix well to coat the chicken evenly. Let it marinate for at least 30 minutes.
2. 2.
   Heat vegetable oil in a large pan over medium heat. Add the chopped onions and sauté until golden brown.
3. 3.
   Add the minced garlic and grated ginger to the pan. Cook for another minute until fragrant.
4. 4.
   Add the marinated chicken pieces to the pan and cook until they are browned on all sides.
5. 5.
   Stir in the diced tomatoes and cook until they soften and release their juices.
6. 6.
   Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat to low and let it cook for about 30 minutes, or until the chicken is cooked through and tender.
7. 7.
   Adjust the seasoning with salt and chili powder according to your taste preference.
8. 8.
   Garnish with fresh cilantro and serve hot with rice or chapati.

Treat your ingredients with care...

• Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.
• Turmeric powder — Be cautious while handling turmeric as it can stain surfaces and clothing easily.

Tips & Tricks

• For a spicier version, add chopped green chilies or a pinch of cayenne pepper.
• To make the dish creamier, add a tablespoon of coconut cream towards the end of cooking.
• If you prefer a thicker sauce, simmer the curry uncovered for a few extra minutes.
• For a vegetarian version, substitute the chicken with tofu or mixed vegetables.
• Serve the Coconut Curry Chicken with a side of tangy mango chutney for an extra burst of flavor.

Serving advice

Serve the Coconut Curry Chicken hot with steamed rice or freshly made chapati. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Present the Coconut Curry Chicken in a vibrant serving dish, allowing the rich yellow curry to stand out. Sprinkle some chopped cilantro on top for an appealing garnish.