Kuku na Nazi





Wash the chicken and dry it.Pound the ginger, garlic,chilies and curry powder with a mortar and pestle or puree in a blender or food processor.

In a small frying pan, sauté the onions in oil for 4-5 minutes, then add the spice puree and simmer.

Braise the chicken in butter in a large frying pan. When the chicken pieces are golden brown, transfer the onion/puree mixture to thepan with the chicken.

Add coriander, cumin and coconut milk. Cook until the chicken is tender.

Pour coconut cream over the chicken, remove from the heat and let stand until ready to serve.

Serve over white rice.