Somali Yogurt Coconut Chicken (Digaag Qumbe)

Servings: 4

Author: Chef Connie

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Somali Yogurt Coconut Chicken (Digaag Qumbe)

Here’s a delicious recipe for Somali Yogurt Coconut Chicken (Digaag Qumbe)—a flavorful and aromatic dish that combines creamy coconut, tangy yogurt, and warming spices. It’s perfect for an international date night!

Prep time: 15 MinCook time: 50 MinTotal time: 1 H & 5 M

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Ingredients

• 2 lbs (900g) chicken thighs, cut into 1 inch pieces
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 medium tomatoes, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and black pepper to taste
• 1 cup plain yogurt
• 1 can (13.5 oz/400ml) coconut milk
• 2 tablespoons tomato paste
• 1 teaspoon sugar (optional, to balance acidity)
• Juice of 1 lime or 1 tablespoon white vinegar
• 1/4 cup chopped cilantro or parsley (for garnish)

Instructions

1. Pat the chicken dry with paper towels and season it lightly with salt and black pepper.
2. Heat the olive oil in a large skillet or Dutch oven over medium heat.
3. Sear the chicken pieces on both sides until golden brown (about 3-4 minutes per side). Remove and set aside.
4. In the same skillet, add the chopped onion and cook until softened and golden, about 5-7 minutes.
5. Add the garlic and ginger, stirring for about 1-2 minutes until fragrant.
6. Stir in the chopped tomatoes and cook until the mixture turns into a thick, jammy consistency, about 5-7 minutes.
7. Add the ground spices (cumin, coriander, turmeric, paprika, cinnamon, and cayenne, if using) and toast for 1 minute, stirring constantly.
8. In a small bowl, whisk together the yogurt, coconut milk, tomato paste, lime juice, and sugar.
9. Gradually pour this mixture into the skillet, stirring to combine. Let the sauce simmer gently for 5 minutes.
10. Return the chicken pieces to the skillet, ensuring they are submerged in the sauce.
11. Cover the skillet and simmer on low heat for 25-30 minutes, stirring occasionally, until the chicken is tender and cooked through. (If the sauce thickens too much, add a splash of water or coconut milk.)
12. Taste the sauce and adjust seasoning with more salt or lime juice as needed.
13. Garnish with chopped cilantro or parsley and sliced green chilies, if desired.

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Somali Yogurt Coconut Chicken, or Digaag Qumbe, is a flavorful dish that showcases the warm, aromatic spices typical of Somali cuisine. This dish features tender chicken marinated in a creamy mixture of yogurt and coconut milk, imparting a rich and tangy taste. The addition of spices such as cumin, coriander, and saffron enhances the complexity of flavors, while fresh herbs like cilantro provide a bright finish. Traditionally served with rice or flatbread, Digaag Qumbe is a comforting meal that reflects the cultural influences and culinary traditions of Somalia, making it a delightful choice for any gathering or special occasion.

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