Coconut Chicken Soup

Ingredients

Chicken - 1kg( for Kenyans use half if a kg is too much)
Coconut milk - 1litre(I make my own )
Cabbage - 1cup roughly chopped
Tomatoes - 5medium size ripened
Onions - 3medium sized 
Garlic - 3pieces
Ginger - thumbnail size
Palm oil(zomi) - 3tbsps(use any other oil)
Fennel seeds - 1/2 tsp
Coriander seeds - 1/2 tsp
Bay leaf - 2leaves
Negro pepper/ grains of selim - 5pods
Red ground pepper - 1/2 tsp
Mixed spices - 1/2tsp
Salt - to taste

Method

The Coconut Milk
- Crack your coconut, save the water in a cup, remove flesh and grate then blend first with 500ml warm water, then reblend with another 500ml. You will have two bowls of 500ml coconut milk(thick and light)

The Chicken
- Wash and cut in desirable pieces. Put in a non stick pan. Add the coconut water (1cup) and cook on low. After about 30mins drain the stock to a bowl and let the chicken cook and fry in its own oil. When done, turn off fire.
If you have no non stick pan just deep fry.

The soup
- Blend onions, ginger and garlic and put in a cooking pot. 
- Add palm oil and cook on low heat till translucent.
- Add your spices: fennel seeds, coriander seeds, bay leaf, negro pepper, red ground pepper, mixed spices and salt. Stir and cook for a few minutes.
- Add the chicken and stir in well.
- Add the chicken stock and the second 500ml coconut milk.
- Wash your tomatoes and add them whole. Cook on medium heat till the tomatoes are blanched. Remove tomatoes, blend and add back to soup.
- Add the first 500ml coconut milk. Add the chopped cabbages, lower the heat and cook. It may take up to an hour.
- You have to keep checking that it doesn't get too thick. 
- Taste for salt and adjust if need be.

NB: You can reduce the spices or use preferred ones. 

Serve with fufu, rice ball, ugali, etc.