Kuku Paaka Chicken
What sets apart Kuku Paka from other coconut curries is the flavor from char-grilling the chicken before adding it to the coconut curry base. This gives it a smoky flavor. Shrimp or fish are often substituted for chicken in this popular East African dish.Paka in Swahili means to smear, to spread or to apply.
Ingredients
- 1*3&1/2 lb chicken ,skinned and cut into pieces
- 2 green chillies,ground
- 2 green chillies, slit
- 1 teaspoon(tsp) garlic paste
- 1 teaspoon(tsp) ginger paste
- 3-4 tomatoes,peeled and chopped
- 2-3 small onions,chopped
- 1 packet coconut cream
- 1 pint water
- 1/2 teaspoon(tsp) turmeric
- 3 tablespoons(tbsp) lemon juice
- Salt to taste
- few coriander leaves,chopped
- 5 boiled eggs,shelled(optional)
- 6 boiled and skinned potatoes(optional)
Instructions
- Boil the chicken with 1/2 tsp salt, garlic, ginger, ground green chillies, onions and two tomatoes until the chicken is cooked
- In a separate saucepan put the coconut cream, one pint water, 1-2 tomatoes, slit green chillies, salt and a little turmeric, and bring to boil, stirring all the time. Cook on high heat for 15-20 minutes and then reduce heat
- When the chicken is cooked, pour a little of the coconut cream gravy over the pieces and grill on both sides for a few minutes
- Transfer the grilled chicken into the coconut gravy and cook for a while
- Turn off the heat and add lemon juice
- Add the boiled eggs and potatoes (optional)
- Garnish with chopped coriander leaves
- One of the following would make a perfect accompaniment: mkate mimina, paratha, naan or riceN.B. When re-heating Kuku Paaka, heat gently