Coconut Chicken Stew | Kenyan Cuisine | Terry’s Kitchen

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while still adding creaminess.

chicken pieces

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while chicken thighs are more affordable than breasts.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and grated ginger; cook until fragrant, about 1 minute.

Add diced tomatoes and cook until softened, about 3-4 minutes.

Mix in chopped green bell pepper and carrots; sauté for another 3 minutes.

Add chicken pieces and brown on all sides, about 5-7 minutes.

Pour in coconut milk and chicken broth; bring to a simmer.

Season with coriander, cumin, turmeric, salt, and black pepper; stir well.

Cover and let simmer for 25-30 minutes, until chicken is cooked through.

Stir in lime juice just before serving.

Serve hot with rice or flatbread.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens