98. Kenyan coconut rice with chicken curry



Kenyans love their rice, and coconut rice holds a special place at many tables, especially when paired with a rich chicken curry. From the coast to the highlands, the combination of creamy coconut flavor and well-spiced curry is a celebration of warmth, comfort, and hospitality. This dish is often served at family gatherings and parties, bringing people together with its aroma and richness. It's simple, satisfying, and full of flavor.


Ingredients

For the coconut rice

  • 2 cups long-grain or basmati rice
  • 2 cups coconut milk (fresh or canned)
  • 1 cup water
  • 1 tablespoon salt
  • 1 tablespoon vegetable oil or butter

For the chicken curry

  • 500g chicken (bone-in or boneless, cut into pieces)
  • 1 large red onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 2 large tomatoes, grated or blended
  • 1 tablespoon tomato paste
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon paprika (optional)
  • 1 chicken stock cube (optional)
  • salt and black pepper to taste
  • 3 tablespoons cooking oil
  • 1 cup water or chicken broth
  • fresh coriander for garnish

Method


For the coconut rice

  1. Rinse the rice thoroughly until the water runs clear.
  2. In a sufuria or pot, combine coconut milk, water, salt, and oil. Bring to a boil.
  3. Add the rinsed rice, stir once, then reduce heat to low and cover tightly.
  4. Cook for 15–20 minutes until the rice is tender and the liquid is absorbed.
  5. Fluff with a fork and keep covered until ready to serve.

For the chicken curry

  1. Heat oil in a pan and fry onions until golden brown.
  2. Add garlic and ginger, cook for a minute until fragrant.
  3. Add tomatoes and tomato paste. Cook until thick and the oil separates.
  4. Stir in curry powder, turmeric, paprika, salt, and pepper. Cook for another 2 minutes.
  5. Add chicken pieces and mix to coat with the spices. Cook for 5–7 minutes.
  6. Pour in water or broth and crumble in the stock cube if using. Cover and simmer for 20–25 minutes until chicken is cooked and tender.
  7. Uncover and simmer to thicken the sauce if needed.
  8. Garnish with chopped coriander.

Serve the chicken curry hot over coconut rice. Perfect with kachumbari or a side of vegetables.

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