Cumin and Coconut Chicken

Cumin and Coconut Chicken
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  • Servings : 3 people
  • Prep Time : 45 minutes
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IngredientsProductProduct Image
6 drumsticks700 g Kenchic Drumsticks - KSh 679
2 red onions, sliced 1 kg Fresh Onions - KSh 140
2 cups coconut milk300 ml Keringet Mineral Water - KSh 30
1 cup water300 ml Keringet Mineral Water - KSh 30
1 1/2 teaspoons cumin powder50 g Tropical Heat Cumin Seeds Ground - KSh 89
1 teaspoon garam masala50 g Tropical Heat Deepa Garam Masala - KSh100
1 teaspoon garlic paste310g Shan Garlic Paste - KSh 270
1 chicken cube1 Pack Knorr Chicken Cube - KSh 75
1 green chili, sliced50 g Fresh Green Chili - KSh 160
1 tablespoon whole cardamom50 g Tropical Heat Cardamoms Ground - KSh 269
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Instructions

Step 1: In a large pot heat a 1/8 cup of oil and add your cardamom, cumin seeds and chili for 5 minutes.
Step 2: Add your onions and cook down until slightly browned.
Step 3: Add your garlic paste, chicken cube and spices and toast for 7 minutes add your chicken and cover it allowing it to cook slightly.
Step 4: Add the coconut milk and the water and cover the chicken allowing it to cook for about 30 minutes on low heat.
Step 5: Take off the heat when the liquid has evaporated and thickened. Allow to rest for 30 minutes reheat and serve with rice.