Скачать или смотреть Coconut Chicken Curry & Ugali

Flavors that hug the soul! African chicken coconut curry served with a side of classic ugali—rich, creamy, and unapologetically Kenyan. Who’s pulling up for seconds?

Ingredients:
1 onion, cut into large pieces
1 inch piece of ginger
3-4 cloves of garlic
2 tomatoes
1 chicken, cut into curry pieces
Salt to taste
4 tbsp oil
1 tsp each of paprika, cumin powder and turmeric powder
1 stock cube
2 cups coconut milk
¼ cup tamarind pulp
Dhania, for serving
For the ugali,
Water
Pembe Maize Flour

Method: Blend the onions, ginger, garlic and tomatoes and set aside. Heat oil in a pot and place the chicken pieces. Season with salt and let them brown slightly before adding the blended sauce, the ground spices and the stock cube. Cover and cook for 25-30 minutes and then pour in the coconut milk and tamarind. Cook for another 5 minutes and then garnish with dhania. For the ugali, boil water and add a little maize flour at a time. Stir until the ugali is smooth and then let it steam in the pot for a couple of minutes. Serve the curry with ugali and a side of kachumbari and enjoy.