Digaag Qumbe (Coconut Chicken Curry)
Updated January 14, 2026
- Ready In
- 1 hr 20 min
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Ingredients
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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6
Serve the curry immediately over white rice, with more cilantro on top.
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.)
Private Notes
Comments
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!
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.
Great recipe for this time.
Support Somalis! and their culture, by making and enjoying this delicious, versatile and unique Somali style curry from Ifrah Ahmed, who has many, many scrumptious recipes here on NYT Cooking. Didn't have many of the stated ingredients but it was fabulous anyway with many layers, nuances of flavor. On-hand time was minimal. Ended up simmering a longer time (busy) which may have also benefitted it. My defrosted chicken apparently was boneless PORK - oops! Marinated and browned it anyway as written, adding extra firm TOFU to make up the 2 lb... it worked out great! Very flavorful. BTW this XAWAASH spice mix is awesome. Glad the Tip made plenty, cuz I used more than stated, even tho freshly ground from whole spices. It'll be useful for something else later too. Definitely worth the (short) time to make as written. Like another reviewer, in Step 4 subbed winter SQUASH FOR THE POTATOES that I didn't have. Nice texture, contrast of flavors with the squash's slight sweetness and no worrying about whether the veg was cooked through or not either. I'll probably do that next time too, maybe in summer SUB ZUCCHINI FOR POTATOES? No jalapenos, subbed Hatch chilies which I liked! No edible fresh tomatoes now in winter, so used a 14 oz CAN OF FIRE ROASTED TOMATOES. No prob. Just as good I'm sure. Also added some pistachios and raisins which I typically like in any curry. Ok don't shoot me, lots of substitutions, additions, but the integrity of the recipe with all its wonderful Somali inspired flavors is intact. Oh that Xawaash! Just sayin' don't let the lack of specific ingredients nor your own tastes inhibit you. Cooking is a creative personal experience. Enjoy making it yours.
@LGMS-CE Yes! Do use your spice/coffee grinder to grind whole spices into ground for this and any other recipe. Keeps better if spices are stored as whole and taste better if, when ground fresh. Just remember to wash/clean the grinder well after if also using for coffee.
This was delicious! Out of laziness, I used 4tsp of garam masala and about 1/2 tsp of turmeric instead of the Xawaash. For anyone looking to save some time, this worked out great. Will make again!