Entree: Tanzania – Dar es Salaam & Coast – Mchuzi wa Kuku (Coastal Swahili chicken stew cooked in a spiced coconut-tomato sauce)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 3 lb (1.36 kg) bone-in chicken pieces, cut into serving pieces
- 3 tbsp (45 ml) vegetable oil
- 2 medium onions, thinly sliced, about 2 cups (300 g)
- 4 cloves garlic, minced
- 1 tbsp (15 ml) grated fresh ginger
- 2 tbsp (30 ml) curry powder
- 1 tsp (5 ml) ground turmeric
- 1/2 tsp (2.5 ml) ground cumin
- 14 oz (400 g) canned diced tomatoes
- 14 oz (400 ml) canned coconut milk
- 1 cup (240 ml) chicken stock or water
- 1 tbsp (15 ml) tamarind paste or 2 tbsp (30 ml) lemon juice
- 1 tsp (5 ml) salt, plus more to taste
- 1/2 tsp (2.5 ml) black pepper
- 1 bay leaf
- 1 small hot pepper (like bird’s eye) whole or sliced, optional
- 1/4 cup (15 g) fresh cilantro or coriander leaves, chopped
- 1 tbsp (15 ml) lime juice (optional, for finishing)

Instructions

1. Pat the chicken pieces dry and season lightly with salt and pepper. Heat 2 tbsp (30 ml) oil in a large heavy pot over medium-high heat and brown the chicken in batches, 3–4 minutes per side, until golden but not cooked through; remove and set aside.
2. Add remaining 1 tbsp (15 ml) oil to the pot. Sauté sliced onions over medium heat until soft and beginning to caramelize, about 8–10 minutes. Add garlic and ginger and cook 1 minute more until fragrant.
3. Stir in curry powder, turmeric, and cumin and toast briefly for 30 seconds. Add diced tomatoes and cook 3–4 minutes to break down the tomatoes.
4. Pour in coconut milk and 1 cup (240 ml) stock, scraping up any browned bits. Stir in tamarind paste or lemon juice, bay leaf, and the optional hot pepper.
5. Return the browned chicken pieces to the pot, submerging them in the sauce. Bring to a gentle simmer, cover partially, and cook for 30–40 minutes until the chicken is cooked through and tender.
6. Taste and adjust seasoning with salt, pepper, and lime juice if using. Remove bay leaf and discard.
7. Stir in chopped cilantro just before serving. Serve hot with steamed rice, chapati, or ugali.