Digaag Qumbe (Coconut Chicken Curry)

By Ifrah F. Ahmed

Updated January 14, 2026

Andrew Bui for The New York Times. Food Stylist: Kaitlin Wayne.
Ready In
1 hr 20 min
Rating
5(175)
Comments
Read comments

While coconut chicken curry can be found throughout many parts of East Africa, South Asia and beyond, this recipe is a uniquely Somali take on the dish. At the heart of this curry is xawaash, the warming, cumin-forward spice mix that can be found in many Somali dishes. Chicken thighs are cooked in spiced coconut milk until they are juicy and tender, and a kiss of heat is woven throughout this curry alongside the warming spices of the xawaash. Soft chunks of potato give this curry a little more body than malaay qumbe, a coconut fish curry that is also eaten in parts of Somalia. Serve the digaag qumbe with white rice or serve it atop soor (corn grits). You can also opt to soak up the gravy with muufo, a traditional corn flatbread. The digaag qumbe can be refrigerated in an airtight container for 3 or 4 days, if you don’t consume it all in one sitting. 

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Ingredients

Yield:6 servings

  • 2 pounds boneless, skinless chicken thighs, cut into bite-size pieces

  • 1 medium lemon, juiced

  • Fine sea salt

  • 4 teaspoons xawaash (see Tip), divided

  • ½ teaspoon ground paprika

  • ⅛ teaspoon ground black pepper

  • 2 tablespoons olive oil

  • 1 large white onion, diced

  • 6 garlic cloves, smashed

  • 1 medium jalapeño, stemmed and halved lengthwise, seeds in

  • 3 large tomatoes, chopped

  • 1 small to medium russet potato, cubed

  • 1 (14-ounce) can unsweetened coconut milk 

  • 2 tablespoons tomato paste

  • ⅓ cup cilantro leaves, finely chopped, plus more for serving 

  • Cooked white rice, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

24 grams carbs; 142 milligrams cholesterol; 452 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 15 grams saturated fat; 25 grams fat; 3 grams fiber; 953 milligrams sodium; 34 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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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.

Tip

  • To prepare your own xawaash blend, add 8 teaspoons ground cumin, 2 teaspoons ground coriander, 1 teaspoon ground black pepper, ¼ teaspoon ground cloves, ¼ teaspoon ground cinnamon and ¼ teaspoon ground cardamom to a small nonstick pan. Toast over low heat, stirring continuously, for 1 minute or until the spice mix becomes fragrant, then stir in 1 teaspoon ground turmeric. (This makes 4 tablespoons xawaash.)

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Ratings

5 out of 5
175 user ratings
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Comments

Elpi Blanchard

When making an NYT recipe I usually go right to the comment section, but as this recipe had no comments so I was going in cold! Glad I did, made 1 modification, instead on coconut milk, I used coconut cream...came out with luscious creamy sauce, excellent...will definitely make again!

ShelleyW

Cooked per the recipe except accidentally added all 4 tsp of Xawaash in the marinade. Since marinade seasoning can be a little different, I added more when called for (because more Indian spices is always yummy). Left Jalapeños in until the end (wasn’t very spicy). Did remove the lid and lower the temp last 5 minutes to thicken the sauce at the end. Will make again, it was excellent.

R Simon

Great recipe for this time.

ThatGirlAnna

I had 3/4 left of a can of coconut milk which was perfect because I needed to make 1/2 a recipe. This recipe is delicious but I would add the potatoes before the chicken since it takes awhile to cook. I used the rest of the coconut milk to make coconut rice.

Alicia

This is really amazing. I let it simmer a little longer as other commenters suggested. Will definitely come back to this often.

veed

I made it with only half of the coconut milk and there was still plenty of sauce and tons of flavor. I lowered the flame and shortened a little of the cook times since I worried about it scorching. The chicken loses it pink well before 6 minutes on high. Plenty of spice with the jalapeno taken out before potatoes go in. I added sweet potatoes too. The family enjoyed it and it will definitely go into the rotation of meals.

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