Mchuzi wa Kuku — Print Recipe — The Culinary Codex

Tender chicken pieces braised in a rich tomato and coconut sauce with aromatic spices, the everyday chicken curry of Kenyan homes.

Ingredients

1 Season chicken pieces with salt, pepper, turmeric, and half the curry powder. Let marinate for fifteen minutes.
2 Heat oil in a large pot and brown chicken pieces on all sides for eight minutes. Remove and set aside.
3 Sauté onions in the same pot for five minutes, then add garlic, ginger, remaining curry powder, and cumin.
4 Add blended tomatoes and cook for ten minutes until the sauce thickens and oil separates at the edges.
5 Return chicken to the pot, add coconut milk, cover, and simmer on low for thirty minutes until chicken is tender.
6 Garnish with fresh cilantro and serve with ugali, chapati, or wali wa nazi.

Did You Know?

The test of a good Kenyan cook is often judged by their mchuzi wa kuku, as every family has strong opinions about the proper consistency and spicing.