Kuku Paka
(Chicken-coconut Curry) Recipe
Origin: East Africa Period: Traditional
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This is a Swahili dish originating from the coast of East Africa. The dish itself shows some Indian influences, which is not surprising as the Swahili civilization is an admixture of influences from Africa, Arabia and India mostly due to the millennia-old Spice Trade.
Ingredients:
1 chicken cut into serving-sized pieces
1 onion, finely chopped
2 sweet green bell peppers, de-seeded and chopped
1 garlic clove, minced
1/2 tsp ground ginger
1 tsp curry powder
6 whole cloves
1 tsp salt
5 potatoes, cleaned and quartered
3 ripe tomatoes, cut into chunks
500ml coconut milk
fresh coriander, chopped
1 tbsp lemon juice
3 tbsp cooking oil or butter
Kuku Paka
(Chicken-coconut Curry) Preparation:
Method:Heat the oil in a large pot or casserole dish add the onions and bell peppers and fry for a few minutes over high heat. Add the chicken to the pot and fry to brown on all sides (add more oil if the chicken begins to stick). Remove the chicken and set aside then add the water to the pot and bring to a slow boil. Add the potatoes and cook until they begin to become tender then return the chicken to the pot and continue to cook at a very low boil until the chicken is done, stirring frequently.
Stir-in the tomatoes and cook for a few minutes more before adding the coconut milk. Reduce the heat to a simmer and gently stir until the sauce thickens. Finally add the lemon juice and garnish with fresh coriander leaves.
Serve with chapati or rice, accompanied by chai.
Read: Recipe Articles and Reviews
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More African recipes... More East African recipes... More main course recipes... More Traditional recipes... More recipes for Stews... More recipes for Meat... More recipes for Curry... More recipes for Fowl...
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Other recipes with chicken and spices as primary ingredients:
Chicken in the Heather
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