Preparation time:

Between 30 and 60 Minuti

Nutritional information:

511kcal / per serving


First course


Geographic Area:


Enviromental Impact:

Moderate (0.69kg CO2 eq) i

Recipe in partnership with

This simple chicken and coconut curry from Kenya is the perfect illustration of how food culture in this coastal region of Africa is affected by a mix of Arab, Indian, and African influences. Traditionally it is eaten accompanied by white rice or fried rolls called mandazi, but to improve the nutritional value of this dish simply use brown rice.

Ingredients for 4 portions

  • Skinless chicken breast cut into pieces 600 g
  • Grated tomato 80 g
  • Turmeric powder 3 g
  • Coconut milk can 1
  • Freshly ground ginger 5 g
  • Ground black pepper 3 g
  • Freshly ground garlic 5 g
  • Fresh green chilies crushed fine 2
  • Lemon juice/lime 5 ml
  • Green cilantro, freshly chopped 10 g
  • Brown rice 350 g
  • Broccoli 300 g
  • Halls q.b.
  • Pepper q.b.



Wash the chicken pieces and put them in a pan, add half of the salt, green chilies and grated fresh tomato, and all of the ginger, garlic, turmeric and pepper.


Bring the preparation to a boil and cook it covered over low heat until the chicken is cooked, usually it will take 10- 15 minutes. If the chicken tends to stick to the pan, add water or broth (up to half a cup of water).


Allow to simmer to evaporate excess liquid: only a half cup of liquid should remain in the pan with the chicken.


In a separate saucepan pour the coconut milk and add the rest of the green chilies, grated tomato, and salt. Bring to a boil and continue cooking over high heat for 7 minutes or until the coconut mixture (tui) has thickened.


Remove it from the heat and let it cool for a couple of minutes.


Pour the coconut mixture over the previously cooked chicken, stir well with a wooden spoon, and bring to a simmer again. Cook the whole thing over low heat for 3-4 minutes.


Meanwhile, cook brown rice until al dente.


Just before serving, add lemon juice to the curry and garnish it with fresh green cilantro (dhania) accompanying it with brown rice and some broccoli to make a complete meal.

Enviromental Impact



Per serving:

0.69kg CO2 equivalent i

Carbon footprint

To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.