The Get It team were treated to a cooking lesson with Simbithi’s Executive Chef Godfrey Kinyanjui – and what an experience it was.
Chef Godfrey’s presence is genuine and warm as we are welcomed into his kitchen at the Dragonfly. Even though it should be his day off, he is excited to share with us the secrets to making his beloved Kuku Bizari Ya Pwani, a traditional chicken curry from his home in Kenya.
Chef Godfrey, fondly known as Chef G, was born and raised near Nairobi, and the recipe was passed down from his grandmother who brought it with her from the coastal town of Mombasa. He reminisces about cooking the dish for his younger brothers when they were growing up, as he shows us each ingredient and spice that will add flavour to the curry – coconut cream, fresh coriander, honey for sweetness.
He showed us each step in preparing the curry, sharing his expert tips along the way. For him, cooking is a labour of love. His mother taught him much of what he knows about food before he decided to study further in Durban. Now, he loves to share his knowledge and has trained his staff to make his own personal favourites. While the Kuku Bizari Ya Pwani has a distinctively Kenyan flavour, Chef G notes that it contains the same ingredients that would go into a traditional Durban curry, and he admits he has given the dish a South African twist in a nod to his second home.
When we’re done chopping, marinating and mixing, we sit down to taste our very own Kuku Bizari Ya Pwani. Served with rice, roti, sambals, vegetable pickle and chutney, the curry is packed with flavour. Creamy and fragrant, it is true comfort food. “It is an honour to share this food with you,” smiles Chef G. “It is a special piece of my Kenyan heritage.”
KUKU BIZARI YA PWANI
Ingredients
• 40g fresh ginger, grated
• 5 cloves garlic
• 1½ tsp turmeric (ground)
• 1 Tbsp ground coriander
• ½ cup lemon juice
• ½ cup vegetable oil
• 2 tsp garam masala
• 2 tsp cumin
• 1kg chicken fillets (cubed)
• ½ cup yoghurt
• 2 large chopped onions
• 2 tsp curry powder
• 2 cinnamon sticks
• 1 tsp paprika
• 2 tsp chilli flakes
• 3 x 250g cans crushed tomato
• 2 green chillis, finely chopped
• 400ml coconut cream
• 2 Tbsp honey
• Fresh coriander, coarsely chopped
Method
1. Halve the ginger, garlic, turmeric, ground coriander, lemon juice and vegetable oil and combine them in a bowl. Add all the cumin, garam masala, yoghurt and cubed chicken, then mix well until chicken is coated in marinade.
2. Cover and refrigerate for 45 minutes to an hour. If you have the time, Chef G recommends refrigerating overnight.
3. Heat remaining oil in a large saucepan. Add onion, curry powder, chilli flakes, cinnamon sticks, paprika, remaining ginger, garlic, ground coriander and turmeric. Stir until onions soften.
4. Add marinated chicken and cook for 10 mins. Add crushed tomatoes, green chillis and remaining lemon juice.
5. Cover and simmer for about eight minutes, or until chicken cooks through.
6. Stir in coconut cream and honey and simmer uncovered for about four minutes.
7. Remove from heat, and garnish with fresh coriander.
Text: Jennifer Campbell
Photographs: KIM STEINBERG
