Wali wa Nazi na Kuku wa Kupaka

Wali wa Nazi na Kuku wa Kupaka

Fragrant Zanzibar coconut rice cooked in rich coconut milk and pandan-scented steam, paired with tender chicken simmered in a golden sauce of turmeric, garlic, and fresh coconut milk. This beloved coastal staple captures the soul of Swahili home cooking — warming, aromatic, and deeply satisfying. Every grain of rice absorbs the sweetness of coconut while the chicken develops a silky, spiced glaze.

intermediatetanzanianEast Africanhalalgluten freedairy free
21 min prep
83 min cook
104 min total
4 servings
620 cal/serving
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Ingredients

  • 1.2 kg bone-in chicken thighs and drumsticks

    skin on, scored 2–3 times to bone

  • 800 ml full-fat coconut milk

    divided — 400 ml for rice, 400 ml for sauce

  • 400 g long-grain white rice

    rinsed 3 times until water runs clear, soaked 20 minutes

  • 300 ml water

    for cooking rice

  • 2 medium yellow onion

    finely diced

  • 6 cloves garlic cloves

    minced to paste

  • 30 g fresh ginger

    peeled, grated

  • 2 tsp ground turmeric

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 0.5 tsp ground cardamom

  • 1 piece cinnamon stick

    5 cm length

  • 4 pieces whole cloves

  • 3 medium ripe tomatoes

    grated on box grater, skins discarded

  • 2 pieces green chili

    sliced lengthwise, seeds retained

  • 60 ml neutral vegetable oil

  • 2.5 tsp fine salt

    divided

  • 2 leaves pandan leaf(optional)

    knotted

  • 20 g fresh coriander

    roughly chopped, for garnish

  • 1 piece lime

    cut into wedges

Prepare Steps

  1. 1

    Marinate the chicken(10m)

    Combine 1 tsp turmeric, 0.5 tsp cumin, 0.5 tsp coriander, 0.5 tsp salt, 3 minced garlic cloves, half the ginger, and 2 tbsp coconut milk into a paste. Rub thoroughly into scored chicken pieces, ensuring marinade penetrates the cuts. Cover and rest at room temperature for 30 minutes or refrigerate up to 4 hours.

  2. 2

    Prepare the rice(8m)

    Drain the soaked rice through a fine sieve. Combine 400 ml coconut milk with 300 ml water in a heavy-bottomed pot. Add 1 tsp salt and pandan leaves if using. Bring to a simmer, add drained rice, stir once. Cover tightly with a lid, reduce heat to lowest setting, and cook 18 minutes. Remove from heat and steam undisturbed 10 minutes before fluffing.

  3. 3

    Grate tomatoes(3m)

    Halve each tomato across the equator. Hold cut-side against a coarse box grater set over a bowl and grate until only the skin remains. Discard skins. You should have approximately 250 ml of tomato pulp.

Cook Steps

  1. 1

    Sear the chicken(6m)

    Heat 40 ml oil in a wide heavy-based skillet or Dutch oven over high heat until shimmering. Place chicken skin-side down in a single layer. Sear undisturbed 4 minutes until deep golden. Flip and sear 2 minutes. Remove to a plate. Work in batches if needed to avoid steaming.

  2. 2

    Build the spice base(12m)

    In the same pot, reduce heat to medium. Add remaining 20 ml oil. Add cinnamon stick and cloves, fry 30 seconds until fragrant. Add diced onion and cook 8 minutes, stirring frequently, until soft and golden-edged. Add remaining garlic, ginger, and green chili, cook 2 minutes more. Add remaining turmeric, cumin, coriander, and cardamom, stir vigorously 60 seconds to toast the spices in the oil.

  3. 3

    Add tomatoes and coconut milk(7m)

    Pour in the grated tomato pulp. Cook on medium-high heat, stirring often, for 5 minutes until the tomato reduces and the oil begins to separate and rise. Pour in the remaining 400 ml coconut milk, stir well, and bring to a gentle simmer. Season with 1 tsp salt.

  4. 4

    Simmer chicken in sauce(30m)

    Return seared chicken pieces to the pot, nestling them into the sauce. Spoon sauce over each piece. Partially cover and simmer on medium-low heat for 30 minutes, turning chicken once at 15 minutes. The sauce should thicken to a glossy, coating consistency. If too thick, add 60 ml water. The chicken is ready when juices run clear when pierced at the thickest point.

  5. 5

    Cook the coconut rice(28m)

    While chicken simmers, cook the prepared rice as instructed in prep steps — coconut milk and water, covered on lowest heat 18 minutes, then rest 10 minutes off heat. Do not lift the lid during cooking.

Serve Steps

  1. 1

    Fluff and mold the rice(2m)

    Gently fluff the coconut rice with a fork, separating grains. For a neat presentation, pack rice into a lightly oiled ramekin or cup and invert onto the center of each warmed plate to form a dome.

  2. 2

    Plate the chicken and sauce(1m)

    Remove the cinnamon stick and cloves from the sauce. Place 2 pieces of chicken alongside the rice dome. Spoon the golden coconut sauce generously over both the chicken and part of the rice.

  3. 3

    Garnish and serve(30s)

    Scatter freshly chopped coriander over the dish. Add a lime wedge on the side. Serve immediately while the sauce is glossy and the rice is steaming.