Tanzanian Kuku wa Nazi (Chicken in Coconut Sauce)

  • Total time - 1 hour 15 minutes
  • Preparation - 15 minutes
  • Cooking time - 1 hour
  • Servings: 4
  • Country: Tanzania
A rich bowl of Tanzanian Kuku wa Nazi with pieces of chicken in a thick, yellow-orange sauce.

Kuku wa Nazi is a simple yet delicious dish that is perfect for a family dinner. It is a great example of fusion cuisine, where African ingredients combine with influences from Arab and Indian trade, giving the dish a unique character. Thanks to the long simmering, the chicken becomes incredibly tender.

Ingredients

For the Kuku wa Nazi

  • 1 kg bone-in chicken pieces (thighs, drumsticks, or a whole cut-up chicken)
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 2 tomatoes, diced
  • 1 can (400 ml) full-fat coconut milk
  • 0.5 cup chicken broth (optional)
  • 2 cloves garlic, crushed
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon curry powder
  • salt and black pepper

Instructions

Step 1: Brown the chicken

Cut the chicken into serving-size pieces and season with salt and pepper. In a large pot or Dutch oven, heat the oil. Add the chicken pieces and brown them on all sides. Remove and set aside.

Step 2: Prepare the sauce

In the same pot, add the chopped onion and cook until soft. Add the crushed garlic and grated ginger and cook for another minute. Add the diced tomatoes, curry powder, salt, and pepper. Cook until the tomatoes break down and form a thick sauce.

Step 3: Simmer the chicken

Return the browned chicken to the pot. Pour in the coconut milk and chicken broth (if using). Stir, bring to a boil, then reduce the heat to a low simmer and cover.

Step 4: Finishing up

Simmer for 45 minutes to 1 hour, or until the chicken is very tender and the sauce has thickened slightly. Stir occasionally.

Step 5: Serving

Serve the hot Kuku wa Nazi with a side of Wali (coconut rice), plain rice, or bread to scoop up the sauce.