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Braised Coconut Cream Kuku Kienyeji

We simply love chicken! When we visited my grandparents, they would immediately send for one to be slaughtered. So in celebration of this bird, we will cook coconut cream kuku today😊

Ingredients
-1 whole chicken (pieced and boiled)
-2 medium sized red onions
-1 cm long piece of ginger
-2 cloves of garlic
-2 tomatoes
-1 tbsp Tomato paste
-1½ tbsp Dark soy sauce
-3 tbsp Coconut cream powder
-½ cup Fresh Coriander
-½ Turmeric powder

Kuku kienyeji


Let’s Cook!

Chop the onions, tomatoes, ginger and garlic. Pour some vegetable oil into a saucepan and let it get hot before putting the onions in. Let the onions sauté or cook until they are soft. Do not wait for them to brown as they will continue cooking as you add the other ingredients.

Pour in the garlic and let it cook for about 1 minute as you continue stirring, then add half a teaspoon of turmeric and then the ginger.

Continue stirring for another 30-40 seconds or so before adding the chicken. Be careful will the ginger because it burns easily, leaving a bitter taste.

Stir the mixture well, cover the saucepan, lower the heat and let it simmer for about 1-2 minutes, depending on how lean or fat the chicken is. If the chicken fatty, you may allow for the longer simmer as its own fat will break down and ensure it doesn’t stick to the pan.

Now take the dark soy sauce and dribble 1-1.5 table spoons on the chicken and stir well. Add the tomatoes and salt to taste, stir again, cover the pan and leave to simmer for 10 minutes.

Add 1 tablespoon of tomato paste, ¾ cup of chicken stock or water and leave to simmer for 20 minutes.

As the chicken simmers, chop your coriander. Take 3 table spoons of coconut cream powder and mix with 5 table spoons of water.

When the 20 minutes are up, pour in the coconut cream and let it cook for 2 minutes. Take the coriander and add it to the chicken, leaving it to cook for no more than 5 minutes.

Braised free range chicken

Your delicious meal is now ready to serve. Garnish with additional fresh coriander as required.


The coconut cream will give the chicken a sweet taste so this would go very well with the contrasting woody flavor of rosemary fried rice or the fresh flavor of mint or thyme rice.

How do you like your kienyeji chicken?


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2 thoughts on “Braised Coconut Cream Kuku Kienyeji

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