KUKU PAKU (AFRICAN COCONUT CHICKEN CURRY)
Serve this African Coconut Chicken Curry with rice.
Provided by Sarah | Curious Cuisiniere
Categories Dinner
Time 35m
Number Of Ingredients 17
Steps:
- Melt butter in a large, skillet (cast iron works well). Add onions and green peppers and sauté for 5 minutes, until soft.
- Add the chicken and brown over medium high heat, until golden, 5-7 min.
- Add the potatoes, tomatoes, garlic, ginger, chilies, lemon juice (if using), turmeric, curry powder, and salt. Whisk the water into the flour until smooth. Add to the mixture the skillet. Simmer, uncovered over medium heat until the potatoes are tender and the mixture has begun to thicken.
- Mix in the coconut milk (and boiled eggs, if using) and simmer for an additional 15 minutes,
- Serve immediately with steamed white rice.
KUKU PAKA (KENYAN CHICKEN CURRY)
Make and share this Kuku Paka (Kenyan Chicken Curry) recipe from Food.com.
Provided by evelynathens
Categories Chicken
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
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- Heat the oil in a heavy pot over high heat and fry the chicken pieces two at a time until well browned, setting aside as you go. Reduce the heat to medium and add a little more oil to the pot if necessary. Fry the onions until they soften, add the garlic and ginger, and continue to fry until fragrant.
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