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.