Kuku na Nazi

== Ingredients ==
* 2 x 3 lb chickens, cut into pieces
* 5 inches fresh ginger, grated, or 2 tbsp ground ginger
* 20 small cloves garlic
* 2 hot chile peppers or 1 tsp cayenne pepper
* 1 medium onion, sliced
* 2 tbsp oil
* 2 tbsp curry powder
* ⅓ cup clarified butter
* 1 bunch of fresh coriander, chopped
* 1 tbsp whole cumin seeds, pounded
* 4 – 6 cups coconut milk
* 1 cup coconut cream 
== Directions ==
# Wash the chicken and pat it dry.
# Pound the ginger, garlic, chilies, and curry powder with a mortar and pestle, or puree in a blender or food processor.
# In a small skillet, saute the onions in oil for 4 – 5 minutes, then add the spice puree and simmer.
# Braise the chicken in butter in a large skillet or stew pot.
# When the chicken pieces are golden brown, transfer the onion/puree mixture to the chicken pot.
# Add coriander, cumin, and coconut oil, and cook until the chicken is tender.
# Pour coconut cream over the chicken, remove pot from heat, and let stand until ready to serve.
# To eat, spoon over rice.
Category:Kenyan Meat Dishes
Category:Curry Recipes
Category:Clarified butter Recipes
Category:Coconut cream Recipes
Category:Coconut milk Recipes
Category:Coconut oil Recipes
Category:Chicken Recipes
Category:Ginger Recipes
Category:Garlic Recipes
Category:Cilantro Recipes
Category:Fresh chile pepper Recipes
Category:Onion Recipes
Category:Recipes that need photos