Kuku na Nazi

Pound the cumin seeds using a mortar and pestle until coarsely ground, releasing their aromatic oils.

Peel and slice the onion into thin rings. Peel and mince the garlic cloves. Grate the fresh ginger or measure out ground ginger. Deseed and mince the hot chile peppers, or prepare the cayenne pepper.

Cut the two 3 lb chickens into serving pieces (thighs, drumsticks, breasts, and wings). Pat dry with paper towels.

Heat the clarified butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, brown the chicken pieces on all sides until golden, approximately 3-4 minutes per side. Transfer browned chicken to a plate.

Pour off excess fat, leaving about 1 tbsp in the pot. Add the sliced onions and sauté for 2-3 minutes until softened and beginning to color.

Add the minced garlic, grated ginger, minced chile peppers (or cayenne), and pounded cumin seeds to the pot. Stir constantly for 1-2 minutes to bloom the spices and release their flavors.

Sprinkle the curry powder over the spice mixture and stir to combine, cooking for another 30 seconds until fragrant.

Return the browned chicken pieces to the pot, stirring to coat evenly with the spice mixture.

Pour the coconut milk over the chicken, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 25-30 minutes until the chicken is cooked through and tender.

Stir in the coconut cream and fresh coriander. Simmer for an additional 3-5 minutes to heat through and allow flavors to meld, tasting and adjusting seasoning as needed.

Transfer the Kuku na Nazi to a serving dish and serve hot with rice, ugali, or flatbread to absorb the rich coconut sauce.