Digaag Qumbe (Coconut Chicken Curry)
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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