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Loading...A signature dish from Kenya's Mombasa coast, this Swahili coconut chicken simmer is scented with warm coastal spices, aromatic ginger, and fresh cilantro. Chicken thighs are seared then braised in a creamy coconut-tomato sauce laced with green chili and lime for a bright, lightly spiced finish. Serve with steamed rice or warm flatbread to soak up every drop of the fragrant sauce.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 565 kcalCalories
- 38 gFat
- 20 gSaturated Fat
- 12 gCarbs
- 3 gFiber
- 6 gSugar
- 42 gProtein
- 780 mgSodium
- 820 mgPotassium
- 75 mgCalcium
- 4.5 mgIron
- 18 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the chicken and spice paste
- 6 bone-in, skinless chicken thighs (about 1.4 kg total)
- 2 tablespoons Kenyan-style curry powder (or 1 tsp each ground cumin, coriander, and turmeric)
- 1 teaspoon fine sea salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 tablespoon fresh lime juice
For the coconut sauce
- 1 large yellow onion, finely chopped (about 220 g)
- 5 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 2 green bird's-eye chilies, slit lengthwise
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cardamom
- 2 medium ripe tomatoes, grated (about 250 g)
- 1 can (400 ml) full-fat coconut milk
- 1/2 cup water
- 1 teaspoon fine sea salt, plus more to taste
For finishing and serving
- 1/2 cup chopped fresh cilantro leaves and tender stems
- 2 tablespoons fresh lime juice
- Steamed basmati rice or warm chapati, for serving
Directions
- In a large bowl, combine the curry powder, turmeric, 1 teaspoon salt, black pepper, vegetable oil, and lime juice. Add the chicken thighs and turn to coat thoroughly; let marinate 15 minutes while you prep the aromatics.
- Heat a wide, heavy pot or deep skillet over medium-high heat. Add the marinated chicken and sear until lightly golden on both sides, about 3 minutes per side. Transfer to a plate; the chicken will finish cooking in the sauce.
- In the same pot, reduce heat to medium and add the chopped onion. Cook, stirring frequently, until soft and lightly golden, 5 to 6 minutes. Stir in the garlic, ginger, and slit chilies and cook until fragrant, about 1 minute.
- Add the cumin, coriander, and cardamom and toast briefly for 30 seconds to bloom the spices. Pour in the grated tomatoes and cook, stirring, until the mixture thickens and the oil begins to separate at the edges, about 4 minutes.
- Pour in the coconut milk and 1/2 cup water, scraping up any browned bits from the pot. Bring to a gentle simmer and return the seared chicken along with any accumulated juices. Nestle the thighs into the sauce in a single layer.
- Partially cover and simmer gently over low heat until the chicken is cooked through and tender enough to pull from the bone, 18 to 22 minutes. Taste and adjust salt, then stir in the chopped cilantro and fresh lime juice.
- Transfer to a wide serving bowl, spooning the sauce generously over the chicken. Serve hot with steamed basmati rice or warm chapati, and extra lime wedges on the side.
Cook’s Notes
- Use bone-in, skinless chicken thighs for the most tender, flavorful result; breasts will cook faster but can dry out, so reduce simmer time by 5 minutes.
- If you can't find Kenyan-style coastal curry powder, build your own blend from the cumin, coriander, turmeric, and cardamom in the ingredient list for a similar warm, slightly sweet backbone.
- For a smokier flavor that nods to street-side preparation, finish the dish under a hot broiler for 2 to 3 minutes before garnishing to lightly char the tops of the chicken.
- The sauce thickens as it cools; loosen leftovers with a splash of water or coconut milk when reheating over gentle heat.
- Always use full-fat coconut milk; light coconut milk yields a thinner, less luxurious sauce that won't cling to the chicken.
