Digaag QumbeChicken in Coconut Sauce

Name: Digaag Qumbe (Chicken in Coconut Sauce)
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Somalia
Ingredients: 900 g Chicken Thigh; 180 g Onion (finely chopped); 14 g Garlic (crushed); 30 ml Vegetable Oil; 45 g Tomato Paste; 500 ml Coconut Milk; 400 ml Chicken Stock; 10 g Xawaash Spice Mix; 3 g Turmeric Powder; 3 g Cumin Powder; 3 g Coriander Powder; 2 pcs Bay Leaf (whole); 8 g Salt; 2 g Black Pepper; 20 ml Lime Juice; 15 g Fresh Coriander (finely chopped)

A Somali-style chicken dish simmered with coconut milk, tomato, aromatics, and warm spices.

Prep

20m

Cook

50m

Serves

Estimated

Nutrition

Per serving

895kcal

Calories

66g

Protein

64g

Fat

20g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Stew

0.9kg
Chicken Thigh
180g
Onion (finely chopped)
14g
Garlic (crushed)
30ml
Vegetable Oil
45g
Tomato Paste
500ml
Coconut Milk
400ml
Chicken Stock
10g
Xawaash Spice Mix
3g
Turmeric Powder
3g
Cumin Powder
3g
Coriander Powder
2pcs
Bay Leaf (whole)
8g
Salt
2g
Black Pepper

Finish

20ml
Lime Juice
15g
Fresh Coriander (finely chopped)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Heat the vegetable oil in a pot over medium heat.
02
Add the onion and cook until softened and lightly golden, then stir in the garlic until fragrant.
03
Add the tomato paste, xawaash spice mix, turmeric powder, cumin powder, coriander powder, and bay leaves, and stir for a minute to bloom the spices.
04
Add the chicken thigh and turn the pieces so they are coated in the spiced base.
05
Pour in the chicken stock and coconut milk, then season with the salt and black pepper.
06
Bring to a gentle simmer, cover partially, and cook until the chicken thigh is tender, the sauce has thickened slightly, and the chicken reaches 74°C (165°F).
07
Stir in the lime juice and remove the bay leaves.
08
Scatter the fresh coriander over the top and serve hot.

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