Digaag Qumbe (Coconut Chicken Curry)

Preparation

1. Step 1

   In a large bowl, combine the chicken, lemon juice, 1 ½ teaspoons salt, 1 teaspoon xawaash, the paprika and black pepper. Mix and set aside to marinate.

2. Step 2

   In a large pot or Dutch oven over medium heat, warm up the oil until it is loose, about 1 minute. Add the onions to the pot, season with salt, cover and cook, stirring occasionally, until softened, 6 or 7 minutes. Next, uncover and add in the garlic and the jalapeño halves, setting them cut sides down. Cook for 2 minutes, until the garlic is no longer raw.

3. Step 3

   Uncover and mix in the chicken and its marinade. Cook, uncovered, on high, stirring only once or twice, until the chicken is no longer pink, about 6 minutes. Lower the heat to medium-high, mix in the tomatoes, season with salt, and cook, covered, for 5 minutes, stirring as needed.

4. Step 4

   Discard the jalapeños if you’d only like a kiss of heat, or leave them in if a spicier curry is desired. Stir in the potatoes and cook, covered, for 4 minutes.

5. Step 5

   Lower the heat to medium and stir in the coconut milk, tomato paste, cilantro, the remaining 3 teaspoons xawaash and ¾ teaspoon salt. Cook, covered, for 20 minutes, stirring occasionally, until the potatoes are tender.

6. Step 6

   Serve the curry immediately over white rice, with more cilantro on top.