Chicken Stew (Kuku wa Kupaka)

A Swahili classic infused with smoky, tangy and creamy depth

Ingredients:

• 1 whole chicken (cut into pieces) or 1 kg chicken thighs
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, minced
• 2 tomatoes, blended or finely chopped
• 1 cup thick coconut milk
• 1 tbsp curry powder
• ½ tsp ground cumin
• 1 tsp tamarind paste
• 2tbsp plain yoghurt
• ½ tsp turmeric
• 1-2 green chilies, sliced (optional for heat)
• 1 tsp paprika
• Juice of 1 lemon
• 2 tbsp vegetable oil
• Salt and pepper to taste
• 1-2 bay leaves or a sprig of fresh curry leaves
• Fresh dhania (cilantro), chopped for garnish

Instructions:

1. Marinate the chicken

In a bowl, mix chicken with lemon juice, salt, pepper, paprika, cumin, coriander, turmeric, salt, pepper and curry powder. Let sit for at least 30mins, ideally overnight for maximum flavor.

2. Sear the chicken:

In a large pan, heat oil and lightly brown the chicken pieces on both sides until lightly golden. Remove and set aside.

3. Cook the Aromatics:

In the same pan, sauté onions until soft and golden. Add garlic, chilies and ginger, then cook for 1-2 minutes until fragrant.

4.    Add Tomatoes & simmer:

Add in the blended tomatoes. Cook on medium heat until the mixture reduces into a thick paste (5-7 minutes). Stir in the tamarind paste.

5. Add coconut milk & chicken:

Pour in the coconut milk and add bay or curry leaves. return the seared chicken to the pot. Cover and simmer on low for 20-30 minutes until the chicken is cooked through and tender. Stir in the yoghurt during the final few minutes for a velvety finish.

6. Optional: Smoke Infusion (Traditional Touch)

For an auithentic smoky aroma:

Place a piece of hot charcoal in a small heatproof cup or foil nest inside the pot. Drizzle a teaspoon of oil over the charcoal and quickly cover the pot tightly. Let smoke infuse for 2-3 minutes then remove the charcoal.

7.     Garnish & Serve:

Sprinkle fresh dhania on top. Serve hot with Wali (coconut rice), chapati or ugali. Add a final squeeze of lemon for extra brightness.