Recipe: Chicken is a meal much appreciated by most Kenyans. Below is a procedure on how to cook Coconut chicken curry.
Ingredients of cooking Coconut chicken curry
- 1 kg chicken cut into desired pieces
- 1 spoonful of curry powder
- 1 spoonful of soy sauce
- 1 large onion finely chopped
- 4 gloves of garlic grated
- 1 Cupful of coconut milk
- 4 large ripe tomatoes grated (puree)
- 1 spoonful of cimmin seeds
- 3 spoonfuls of cooking oil
- Salt to taste
Procedure of cooking Coconut chicken curry
- Place your cummin seeds into a large Sufuria or saucepan and add cooking oil. Place over medium heat and fry for 3 minutes.
- Add the onions and stir for 2 more minutes then add garlic and continue frying until golden brown.
- Add curry powder to the mixture and stir for 2 minutes.
- Gently pour in the tomatoe puree and mix gently to almost a boil.
- Add soy sauce and stir well until everything blends in well.
- You can now add coconut milk bit by bit as you stir to ensure it blends in well to form a smooth sauce.(If you don’t have coconut milk, you can use coconut powder mixed with water)
- Sprinkle some salt over the mixture and mix. Bring to a boil for about 2 minutes.
- Add the chicken pieces one by one as you mix to ensure everything is covered up.
- Simmer for 1 hour or until the chicken softens.
Your chicken curry is now ready and can be served hot with ugali, Chapati or rice. Enjoy!
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