Kuku Wa Nazi Recipe: How to Make Chicken Stewed in Coconut Milk

Kuku Wa Nazi Recipe: How to Make Chicken Stewed in Coconut Milk

Kuku Wa Nazi Recipe, a delectable dish from Kenya’s coastal region, translates to “chicken stewed in coconut milk.” This Swahili specialty, often served during special occasions, is a culinary delight that can be recreated at home with this comprehensive recipe guide.

Understanding Kuku Wa Nazi

In East African homes, particularly along the Kenyan coast, ‘Kuku’ (chicken) is a celebratory staple. Among the various preparation methods, simmering chicken in rich coconut milk to create Kuku wa nazi stands out for its unique flavor and texture.

Variations of Kuku Wa Nazi

If you’re exploring Kenyan chicken recipes, Kuku wa nazi will likely top the list. This guide covers two versions: the classic Kuku wa nazi and a flavorful variation, Kuku wa Kupaka.

Classic Kuku Wa Nazi Recipe with Coconut Milk

Chef Ali Mandhry’s recipe


  • 2 large chicken breasts
  • 2 tsp garlic ginger paste
  • 1 sliced onion
  • 1 tsp curry powder
  • ½ tsp cayenne pepper
  • ½ tsp chili flakes
  • 1 can coconut cream (350ml)
  • 2 tbsp oil
  • Juice of one lime
  • 2 tsp black pepper
  • 2 tbsp chopped cilantro/dhania
  • Salt to taste


  1. Marinate the chicken with black pepper, garlic ginger paste, lime juice, and salt for 1 hour.
  2. Pan-sear chicken in oil until golden brown, set aside.
  3. In another pan, sauté onions, then add garlic ginger paste, coconut cream, curry powder, black pepper, and lime juice.
  4. Boil until thickened, season to taste, and garnish with cilantro.
  5. Pour sauce over chicken, serve with rice, chapati, Ugali, or mandazi.
Kuku Wa Kupaka Recipe with Coconut Milk

Fauzia’s Kitchen Fun recipe


  • 1 skinless chicken, cut into 8-10 pieces
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • Fresh coriander paste
  • 2-3 green chillies
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • Juice of half a lemon
  • 2 cups heavy coconut milk
  • 3 cups light coconut milk (3-4 fresh coconuts per chicken)
  • Salt to taste
  • Cornflour (optional)
  • 2 tsp tamarind paste (optional)


  1. Clean and wash chicken, boil with ginger, garlic, salt, and coriander paste.
  2. Drain and set aside the chicken.
  3. In a pan, cook thin coconut milk with spices until slightly thick.
  4. Immerse chicken in the mixture, simmer, then grill for a smoky flavor.
  5. Prepare heavy coconut milk sauce with lemon juice, tamarind, spices, and boil until thick.
  6. Combine sauce with chicken, simmer briefly, and serve with mandazi or rice.
Final Word on Kuku Wa Nazi

This guide offers a detailed journey through the preparation of Kuku wa nazi, a cherished dish from the Swahili coast. Perfect for special occasions or a luxurious home-cooked meal, it promises an unforgettable culinary experience.

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