Kuku na Nazi

From Recidemia
Jump to: navigation, search



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