This recipe was inspired by last week’s RestaurantTroll post about Kabira Country Club’s “Kuku ya Nazi”. It’s basically a chicken curry sauce cooked in coconut milk. You’ll notice from the photos that there’re two different sauces, one seemingly creamier than the other. The difference in color is caused by tomato paste. Also, the seemingly creamier one is cooked with cooking cream not coconut milk. For purposes of this recipe though, we’re doing the coconut milk recipe.
Chicken Marinade Ingredients
- 500g Boneless Chicken Breasts
- 2 tbsp. olive oil
- 1 teaspoon salt
- 2 tbsp. brown sugar (optional)
- ½ tsp. ground black pepper
- 1 tsp. chopped fresh rosemary
- ½ tsp. paprika
- ¼ cup lemon juice
- ½ tsp. cumin
- ½ tsp. oregano
- 1 green chili
- 2 cloves garlic, chopped
- ½ cup chopped fresh parsley
- The grilled breasts, cut into bite size pieces
- 1 medium onion
- Salt and pepper to taste
- 2 tbs. tomato paste (optional)
- 2 tbs. olive oil
- ¼ cup broccoli chopped
- 1 small carrot diced
- 1 tablespoon minced ginger
- 1 garlic clove, minced
- 500ml coconut milk
- Chopped green onions or cilantro for garnishing
- Vegetable rice for serving
- Blend the chicken marinade ingredients (except the chicken) in a blender/ food processor and combine with the chicken in a plastic bag, seal it tight and let marinate in the fridge or two hours (overnight).
- Grill the chicken breasts on a greased pan until cooked, remove from the pan, set aside to cool and chop into bite size pieces.
- Sauté the diced onion in a medium pan. When it looks almost translucent, add in the tomato paste, salt paper, garlic and ginger and sauté for one more minute.
- Add the broccoli, coconut milk, carrots, and cooked chicken to the pan. Mix it all together and let it simmer for about 5 minutes to 10 minutes on medium-low. Add more or less curry paste based on your personal spiciness preference.
- Serve over a bed of rice and garnish with cilantro.