Chicken Stewed in Coconut Milk (Kuku Wa Nazi)

Name: Chicken Stewed in Coconut Milk (Kuku Wa Nazi)
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 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, separated; 1 ⁄ 4 cup fresh lime juice; 2 (14-oz.) cans coconut milk; Kosher salt and freshly ground black pepper, to taste; 4 cups cooked rice, for serving; Finely chopped fresh cilantro, for garnish

Serves
serves 4

JAMES FISHER

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).

Ingredients

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, separated
¹⁄₄ cup fresh lime juice
2 (14-oz.) cans coconut milk
Kosher salt and freshly ground black pepper, to taste
4 cups cooked rice, for serving
Finely chopped fresh cilantro, for garnish

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Instructions

Step 1

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.