East Africa · Main

Mtsuzi wa Kuku (Spiced Chicken and Coconut Curry)

Name: Mtsuzi wa Kuku (Spiced Chicken and Coconut Curry)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: Comoros
Ingredients: 1.2 kg bone-in chicken thighs and drumsticks, skin removed and lightly scored; 30 ml coconut oil; 250 g yellow onions, finely diced; 20 g fresh garlic, finely grated; 20 g fresh ginger, finely grated; 8 g ground cumin; 8 g ground coriander; 4 g ground cardamom; 4 g ground cinnamon; 6 g ground turmeric; 300 g fresh ripe tomatoes, finely blended into a smooth puree; 400 ml thick coconut milk; 2 piece green bird's eye chillies, split lengthwise; 20 ml fresh lemon juice; fine sea salt, to taste

Succulent bone-in chicken braised with fragrant Swahili spices in a velvety tomato-coconut gravy.

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The story

Mtsuzi wa Kuku is the undisputed centerpiece of Sunday family gatherings and Eid banquets throughout the Comorian archipelago. Reflecting centuries of maritime spice trade connecting Zanzibar, Oman, and the Comoros, this dish marries warm aromatic spices with the creamy sweetness of freshly grated island coconuts. An essential marker of authentic execution is braising the chicken until its natural fats blend with the coconut cream to form an amber-tinted surface oil known locally as mafuta.

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