Dish of Somali Chicken with Coconut and Yogurt
(click to enlarge)

Chicken Coconut Yogurt Stew


Somalia   -   Digaag Qumbe
Makes:
Effort:
Sched:
DoAhead:  		 4 #
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1-3/4 hr
Yes		 This delicious stew would be for special occasions in Africa, as chicken is expensive there, and a hassle since you have to start with a live chicken.

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12
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7
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8
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ar
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oz
T

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c
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Chicken Meat (1)
-- Sauce mix
Tomatoes, ripe
Tomato Paste
Serrano Chili
Bell Pepper, red
Yogurt, plain
Xawaash Spice (2)  
Salt
-- Vegies
Onions, Red
Garlic
Ginger Root
Potatoes (3)
Carrots
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Olive Oil
Coconut Milk (4)
-- Garnish
Cilantro Leaves
-- Serve with
Steamed Rice (5)
Bananas (whole)
Do Ahead:   -   (15 min)
  1. If not on hand, make Xawaash Spice Mix.
Prep   -   (40 min)
  1. Cut CHICKEN into about 1-1/2 inch pieces.
  2. Scald TOMATOES one minute in boiling water. Quench in cold water and peel. Cut into 3/4 inch Chunks.
  3. Cap and core BELL PEPPER. Chop all Sauce mix items medium and run in a Blender or Mixie (largest can) until smooth.
  4. Chop ONION fine. Crush GARLIC and chop fine. Slice GINGER crosswise very thin. Cut slices into threads and chop very fine. Mix.
  5. Peel POTATOES and cut into about 3/4 inch chunks. Peel CARROTS and clice into rounds about 1/4 inch thick. Mix.
  6. Bring some Water to a boil. Stir in the Potato mix for about 10 minutes (see Note-6). Drain.
  7. Chop CILANTRO coarse for Garnish.
Run   -   (1 hr)
  1. In a coverable Dutch Oven or spacious sauté pan (3-1/2 qt), heat Olive Oil and fry Onion mix until Garlic threatens to color.
  2. Stir in Sauce mix and cook covered over moderate heat, stirring fairly often, for about 10 minutes.
  3. Stir in Potato mix, Chicken and Coconut Milk. Bring to a simmer and simmer covered stirring now and then until all is done, about 30 minutes.
  4. Serve hot with plenty of Steamed Rice. Whole Bananas are traditionally served as a side dish, to be eaten a bite at a time.
NOTES:

  1. Chicken:

      Weight is skinless and boneless. Use only Thigh and Leg Meat, never the cardboard flavored breast meat we get around here.

  2. Xawaash Spice:

     This is an essential spice mix for Somali cooking, used everywhere. It's easy to make by our recipe Xawaash Spice Mix.

  3. Potatoes:

      The pattern recipe calls for a baking potato, but I prefer White Rose type, which hold together much better, especially if the dish will be reheated.

  4. Coconut Milk:

      This must be unsweetened and with plenty of Coconut Cream. Thai brands are the most reliable - I always use Aroy-D.

  5. Rice:

      The photo with the pattern recipe shows a medium grain rice. I used Egyptian rice, which I had on hand, but California or Italian rice could also be used.

  6. Potatoes / Carrots

      Given the Tomatoes and Yogurt in the sauce, it is fairly acid. Potaotes and Carrots are starchy vegetables, and they will harden on the outside if cooked in an acid environment. and not be as pleasant to eat as they should be. Partially cooking in plain water solves this problem.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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