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Coconut Chicken Curry

Bowl of coconut chicken curry | Kenchic Chicken
Prep Time: 10 min
Cook Time: 30 min
Serve: 4 people


This easy recipe, also known as kuku wa nazi is the perfect combination of a rich coconut curry and tender chicken pieces.

Whole Chicken

Halal Kenchic chicken 1.4kg pack
boneless Kenchic chicken
tablespoons of cooking oil/fat of choice
large onion
tablespoons of curry powder
can of coconut milk
tbsp. Ginger, peeled and chopped
cloves of garlic
Salt, as desired



  1. Cut your chicken into cubes, chop your onions and crush your garlic.
  2. In a large pan, heat 2 tablespoons of your cooking oil, add 2 tablespoons of curry powder and stir so it blends with the oil fully.
  3. Add the can of coconut milk and stir to make a nice blend.
  4. Keep this blend aside, fry your onions and garlic with the remaining two tablespoons of cooking oil in a separate pan.
  5. Once the onions become translucent, add in your chicken cubes. Let it cook slightly and then add the mixture, together with your cubed potatoes, to your coconut milk/curry powder mix.
  6. Mix all these properly and turn the heat to high. Once it starts to boil, lower the heat and cover. Let it cook for about 30 minutes until your chicken is soft.
  7. Serve hot with Rice.

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