 Kenya
 Chicken in Coconut Milk
There are a variety of coconut and meat dishes from countries surrounded by or bordered by the sea. But this particular chicken and coconut recipe from Kenya, with its overtones of mixed cultural influences, is special to me for its simplicity and because chicken is traditionally served in Africa on special occasions and to celebrate the presence of guests.
Chicken is not commonplace in Africa as it is in industrialized countries. The birds are caught fresh from the backyard, plucked and prepared on the same day, lending a distinctive flavors to the dish.
Ingredients:
- Garlic salt to taste
- 125 mL (4 fl oz) vegetable oil
- 1 whole chicken, jointed into 6 - 8 pieces
- 3 medium onions,chopped
- 2 cloves garlic, chopped
- 4 large tomatoes, blanched, seeded, and diced
- Salt and pepper to taste
- 500 mL (¾ pt) coconut milk
- 1 bunch fresh coriander (cilantro)
Preparation:
Rub the garlic salt and about 60 mL (4 tablespoons) oil all over the chicken pieces. Arrange on a charcoal grill and lightly brown or, alternatively, cook in the oven.
In a separate cooking pot, fry the onions and garlic in the remaining oil until they start to brown, then add the tomatoes and cook on a low heat for 5 - 10 minutes. Now combine the onion and tomato sauce with the chicken and coconut. Stir well, lower the heat and simmer slowly for 30 - 40 minutes until the coconut sauce reduces and the chicken becomes tender.
Pour the stew into a serving dish and top with fresh coriander (cilantro). Serve hot with boiled rice and vegetable of your choice.
Serves 4 - 6 |
