Kuku na Nazi

Description
KUKU NA NAZI

Ingredients

 * 2 3-lb chickens, cut into pieces
 * 5 inches fresh ginger, grated, or 2 tblsp. ground ginger
 * 20 small cloves garlic
 * 2 hot chili peppers or 1 tsp. cayenne pepper
 * 1 medium Onion, sliced
 * 2 tblsp. oil
 * 2 tblsp. curry powder
 * 1/3 cup clarified butter
 * 1 bunch of fresh coriander, chopped
 * 1 tblsp. 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 processer.
 * 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.