### Exquisite East African Comfort: Creamy Coconut Chicken Curry with Ugali
Hello, lovely readers!
I hope you’re all doing fabulously well. Today, I’m thrilled to share a dish that has quickly become a favorite in our household — Creamy Coconut Chicken Curry with Ugali. This East African-inspired meal is not only packed with bold flavors but also caters perfectly to our dietary needs, making dinner time that much easier and more delightful.
**A Family-Friendly Feast**
In the whirlwind that is parenthood, finding a dish that everyone enjoys — and can safely eat — can seem like an impossible task. With Barnaby’s allergies to eggs, dairy, and soya, and Alexander’s dairy intolerance, our meal planning has become an exercise in creativity and caution. This creamy coconut chicken curry fits the bill perfectly. It’s rich, flavorful, and completely allergy-friendly! Plus, introducing the kids to global cuisines has been an exciting journey we all look forward to at our dinner table.
**Why Coconut Chicken Curry?**
Coconut milk is our best friend in the kitchen. It’s creamy without any dairy, allergen-free, and adds a comforting richness to dishes. Not to mention, it pairs wonderfully with a variety of spices. For this dish, I’ve also leaned on some pantry staples — turmeric, cumin, and coriander — which you probably already have on hand. The result is a mouthwateringly aromatic curry that fills our home with the most inviting aromas.
**Cooking with Love**
For the uninitiated, Ugali might sound exotic, but it’s really straightforward to make and incredibly satisfying. It’s a staple food in many East African countries, made simply with maize flour and water. It works perfectly as the backdrop for soaking up every bit of that creamy curry goodness.
**Let’s Dive In!**
Enough chit-chat, let’s get to cooking. Gather your ingredients, grab an apron, and let’s make some magic in the kitchen.
### Ingredients
– 1 kg chicken thighs, boneless and skinless, cut into chunks
– 2 tablespoons coconut oil
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 2 large tomatoes, chopped
– 1 red bell pepper, diced
– 1 green bell pepper, diced
– 1 teaspoon ground turmeric
– 1 teaspoon curry powder
– 1 teaspoon ground coriander
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder (optional)
– 400 ml coconut milk
– 250 ml chicken broth
– Salt and pepper to taste
– Fresh coriander leaves, for garnish
**Ugali:**
– 2 cups maize flour (cornmeal)
– 4 cups water
– 1/2 teaspoon salt
### Method
**1. Prepare the Ugali:**
– In a large saucepan, bring 4 cups of water to a boil.
– Add 1/2 teaspoon of salt and gradually stir in 2 cups of maize flour.
– Reduce the heat to medium-low and continue to stir the mixture constantly for about 10-15 minutes until it becomes thick and pulls away from the sides of the pan.
– Cover the saucepan and let it sit on low heat for an additional 5 minutes.
– Remove from heat and let the Ugali cool slightly before serving.
**2. Make the Coconut Chicken Curry:**
– Heat 2 tablespoons of coconut oil in a large pot or Dutch oven over medium heat.
– Add the finely chopped onion and sauté for 5 minutes until it becomes translucent.
– Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
– Add the chopped tomatoes and cook for 3-4 minutes until they start to break down.
– Add the diced red and green bell peppers, cooking for another 3-4 minutes until they begin to soften.
– Stir in 1 teaspoon each of ground turmeric, curry powder, ground coriander, and ground cumin. Add 1/2 teaspoon of chili powder if desired.
– Add the chicken chunks to the pot and cook for 5-7 minutes until they are lightly browned on all sides.
– Pour in 400 ml of coconut milk and 250 ml of chicken broth, stirring to combine.
– Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20-25 minutes until the chicken is fully cooked and the sauce has thickened.
– Season with salt and pepper to taste.
**3. Serve:**
– Spoon the coconut chicken curry over the Ugali.
– Garnish with fresh coriander leaves before serving.
And there you have it—an East African feast that not only tantalizes the taste buds but is also friendly for everyone at the table. This dish has become a staple in our home, and I sincerely hope it brings as much joy to your family as it does to ours.
Happy cooking, and bon appétit!
— Al
Ingredients
– 1 kg chicken thighs, boneless and skinless, cut into chunks
– 2 tablespoons coconut oil
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 2 large tomatoes, chopped
– 1 red bell pepper, diced
– 1 green bell pepper, diced
– 1 teaspoon ground turmeric
– 1 teaspoon curry powder
– 1 teaspoon ground coriander
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder (optional)
– 400 ml coconut milk
– 250 ml chicken broth
– Salt and pepper to taste
– Fresh coriander leaves, for garnish
**Ugali:**
– 2 cups maize flour (cornmeal)
– 4 cups water
– 1/2 teaspoon salt
Method
### Method
1. **Prepare the Ugali:**
– In a large saucepan, bring 4 cups of water to a boil.
– Add 1/2 teaspoon of salt and gradually stir in 2 cups of maize flour.
– Reduce the heat to medium-low and continue to stir the mixture constantly for about 10-15 minutes until it becomes thick and pulls away from the sides of the pan.
– Cover the saucepan and let it sit on low heat for an additional 5 minutes.
– Remove from heat and let the Ugali cool slightly before serving.
2. **Make the Coconut Chicken Curry:**
– Heat 2 tablespoons of coconut oil in a large pot or Dutch oven over medium heat.
– Add the finely chopped onion and sauté for 5 minutes until it becomes translucent.
– Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
– Add the chopped tomatoes and cook for 3-4 minutes until they start to break down.
– Add the diced red and green bell peppers, cooking for another 3-4 minutes until they begin to soften.
– Stir in 1 teaspoon each of ground turmeric, curry powder, ground coriander, and ground cumin. Add 1/2 teaspoon of chili powder if desired.
– Add the chicken chunks to the pot and cook for 5-7 minutes until they are lightly browned on all sides.
– Pour in 400 ml of coconut milk and 250 ml of chicken broth, stirring to combine.
– Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20-25 minutes until the chicken is fully cooked and the sauce has thickened.
– Season with salt and pepper to taste.
3. **Serve:**
– Spoon the coconut chicken curry over the Ugali.
– Garnish with fresh coriander leaves before serving.
