Kuku Paka Kenyan Chicken Curry Recipes

KUKU PAKA RECIPE

Steps:

• Blend one onion, ginger, garlic, scotch bonnet pepper, tomatoes, coriander powder and curry powder into a paste in a food processor.
• Slash the chicken. Make around 3 slashes in which ever direction you prefer on each side. Rub some salt all over the chicken and place in a bowl.
• Pour the the blended paste over the chicken and mix thoroughly with your hands. Keep aside to marinate for 20 mins.
• While the chicken is marinating; chop the remaining onion finely.
• Heat the oil in a saucepan under medium heat.
• Add the onions into the pan and cook until soft and translucent.
• Remove the chicken pieces from the paste and add into the pan. Sear on each side to brown.
• Add the left over paste into the pan, add the coconut milk and a little salt to taste.
• Cover the pan. Allow sauce to cook and the flavors to develop. This should take around 20 mins but is dependent on whether you are using soft or hard chicken. Hard chicken will take longer to cook properly.
• Remove from heat and serve with coriander garnish.

KUKU PAKA (KENYAN CHICKEN CURRY)

Steps:

• Add the onion, chiles, ginger and garlic to a food processor or blender and process until smooth. Add a little water if necessary.
• Heat the oil or ghee in a large pot or wok over medium flame. Add the onion puree, curry powder and cumin and sauté, stirring frequently, for 5 to 8 minutes, or until cooked down. Stir in the tomatoes and simmer for 3 to 4 minutes. Then add the chicken, coconut milk, salt and pepper. Reduce heat to low and simmer, covered, until the chicken is cooked through and tender, anywhere from 30 minutes to an hour. Add more water as needed. Adjust salt and pepper, to taste.
• Stir in the cilantro. Serve with with rice or chapatti.
• Variations: For authentic flavor, grill the chicken pieces before stirring them into the simmering sauce. If you like, you can also use boneless, skinless chicken breasts or thighs.
• Some recipes add potatoes or hard-boiled eggs to the curry. The potatoes can be cooked ahead, cut into chunks and stirred into the curry toward the end.
• Eliminate the hot chiles for a milder dish. Or substitute a chopped sweet bell pepper.
• Reserve some of the coconut cream that gathers at the top of the can and stir it into the sauce at the very end for extra silky results.

KUKU PAKA (CHICKEN IN A SPICED COCONUT/ TOMATO SAUCE)

Steps:

• Heat the oil in a large pot or dutch oven; over high heat fry the onions and green peppers for a few minutes, stirring constantly; stir in the minced garlic and fry for a minute longer; add the spices and salt and mix well.
• Add the chicken to the pot (add another spoonful of oil if necessary to keep chicken from sticking); brown the chicken pieces on all sides; remove chicken and set aside.
• Add the water to the pot and bring to a slow boil; add the potatoes and cook them until they begin to become tender.
• Return the chicken to the pot and continue to cook at a low boil, stirring occasionally, until the chicken and potatoes are done.
• Stir in the tomatoes and cook for a few minutes more.
• Add add the coconut milk, reduce heat, and gently stir and simmer until sauce is thickened; stir in the lemon juice.
• Garnish with the fresh coriander leaves or parsley immediately before serving;serve over rice.

KUKU PAKA (CHICKEN WITH COCONUT)

Steps:

• Trim any excess skin from the chicken, keeping some skin intact. Score each chicken piece in 2 or 3 places, slicing about a half-inch into the meat. In a food processor, combine the tomatoes, onions, ginger, garlic, chiles, salt, cumin and coriander. Process until a rough paste forms. Rub 1 scant cup of the mixture all over the chicken, into the cuts and under the skin, reserving the rest for the sauce. Set chicken aside in the refrigerator for at least 1 hour, or up to 5.
• Prepare and light a charcoal grill. Meanwhile, as the grill heats, prepare the sauce: In a large pan, heat the coconut oil over medium heat and add the remaining paste, stirring occasionally, until all of the water in mixture evaporates and the oil separates, becoming visible on the surface, about 15 minutes. Continue to cook, stirring more frequently so the bottom doesn't burn, until the paste is thick and dark and the raw smell has lessened, about 5 minutes. Add the coconut milk and simmer until the sauce is about as thick as cake batter and has turned a mellow shade of orange, about 20 to 25 minutes, then turn off the heat.
• Grill the marinated chicken, turning the pieces so the skin is browned and the meat is cooked through, then add to the sauce. If the sauce has become too thick to coat the meat and provide a good gravy, stir in a splash of water. Turn the heat back on to low, cover and simmer for 5 minutes, or until the flavors have melded. Taste the sauce and adjust seasoning with salt and lemon juice, then garnish with cilantro. Serve with rice, chapati or flatbread.