Kuku na Nazi

Ingredients

 * 2 x 3 lb chickens, cut into pieces
 * 5 inches fresh ginger, grated, or 2 tbsp ground ginger
 * 20 small cloves garlic
 * 2 hot chile peppers or 1 tsp cayenne pepper
 * 1 medium onion, sliced
 * 2 tbsp oil
 * 2 tbsp curry powder
 * ⅓ cup clarified butter
 * 1 bunch of fresh coriander, chopped
 * 1 tbsp whole cumin seeds, pounded
 * 4 – 6 cups coconut milk
 * 1 cup coconut cream

Directions

 * 1) Wash the chicken and pat it dry.
 * 2) Pound the ginger, garlic, chilies, and curry powder with a mortar and pestle, or puree in a blender or food processor.
 * 3) In a small skillet, saute the onions in oil for 4 – 5 minutes, then add the spice puree and simmer.
 * 4) Braise the chicken in butter in a large skillet or stew pot.
 * 5) When the chicken pieces are golden brown, transfer the onion/puree mixture to the chicken pot.
 * 6) Add coriander, cumin, and coconut oil, and cook until the chicken is tender.
 * 7) Pour coconut cream over the chicken, remove pot from heat, and let stand until ready to serve.
 * 8) To eat, spoon over rice.