Swahili cuisine, with its rich blend of flavors and aromatic spices, is a treasure trove of culinary delights. One of its standout dishes is the Swahili Chicken Stew with Coconut Milk and Spices. This dish captures the essence of coastal Kenya’s food culture with its creamy coconut base, savory spices, and tender chicken. Whether you’re a seasoned cook or a beginner, this recipe will guide you through creating a delicious and authentic Swahili meal.

Ingredients

  • 1 whole chicken (cut into serving pieces or 4-6 chicken thighs)
  • 2 tablespoons vegetable oil or coconut oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 large tomatoes, chopped
  • 1 can (400 ml) coconut milk
  • 1 cup chicken broth (or water)
  • 2 medium potatoes, peeled and cubed
  • 1 large green bell pepper, diced
  • 1 large carrot, sliced
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon paprika
  • 1-2 tablespoons soy sauce (optional, for depth of flavor)
  • Salt and black pepper, to taste
  • Fresh cilantro or parsley, for garnish
  • Lemon wedges, for serving

Instructions

  1. Prepare the Chicken:





    • Rinse the chicken pieces under cold water and pat them dry with paper towels. Season with salt and pepper.

  2. Sear the Chicken:

    • Heat the vegetable or coconut oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and sear them on all sides until golden brown. This step adds depth of flavor to the stew. Remove the chicken and set aside.

  3. Cook the Aromatics:

    • In the same pot, add a bit more oil if needed. Sauté the chopped onions until they become translucent and slightly golden. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

  4. Add the Tomatoes and Spices:

    • Stir in the chopped tomatoes and cook until they break down and blend into the mixture. Add the curry powder, ground cumin, ground coriander, turmeric powder, and paprika. Stir well to coat the onions and tomatoes with the spices.

  5. Combine Ingredients:

    • Return the seared chicken to the pot. Add the coconut milk and chicken broth, stirring to combine. Ensure the chicken is mostly submerged in the liquid.

  6. Simmer the Stew:

    • Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 20 minutes.

  7. Add Vegetables:

    • Add the cubed potatoes, diced green bell pepper, and sliced carrots to the pot. Stir to combine and cook for another 15-20 minutes, or until the vegetables are tender and the chicken is fully cooked through.

  8. Adjust Seasoning:

    • Taste the stew and adjust seasoning with salt, black pepper, and soy sauce (if using). If you prefer a thicker stew, you can let it simmer uncovered for an additional 5-10 minutes.

  9. Garnish and Serve:

    • Garnish with freshly chopped cilantro or parsley. Serve the Swahili Chicken Stew hot with lemon wedges on the side for a fresh burst of flavor. It pairs beautifully with steamed rice, chapati, or ugali.

Tips for Success

  • For Extra Flavor: Marinate the chicken with some of the spices and salt for a few hours or overnight.
  • Creaminess: Adjust the thickness of the stew by adding more or less chicken broth based on your preference.
  • Heat Level: If you like a bit of heat, add a chopped green chili or red pepper flakes when adding the spices.

Enjoy the comforting and aromatic flavors of this Swahili Chicken Stew with Coconut Milk and Spices. It’s a dish that brings the essence of coastal Kenya right to your table, perfect for a hearty family meal or special occasion.