KUKU PAKA (KENYAN CHICKEN CURRY) RECIPE - FOOD.COM
Make and share this Kuku Paka (Kenyan Chicken Curry) recipe from Food.com.
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
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.
Nutrition Facts : Calories 1434.6, FatContent 89.8, SaturatedFatContent 39.4, CholesterolContent 255.2, SodiumContent 303.2, CarbohydrateContent 90.3, FiberContent 3, SugarContent 81.1, ProteinContent 67.3
KUKU PAKA (AFRICAN CHICKEN AND COCONUT CURRY) RECIPE ...
This east African dish is one of the easiest "curries" you could ever make. Kuku is the Swahili word for chicken, and paka is the Bengali word for delicious.
Provided by Adam Liaw
Categories Main-course
Total Time 45 minutes
Yield SERVES 4-6
Number Of Ingredients 12
Steps:
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.
Add the turmeric, cumin, coriander, chilli and salt, and stir well to combine with the contents of the pot. Add the tomatoes and coconut milk, stir well, and return the chicken to the pot, covering with the rich curry sauce.
Bring the pot to the boil, reduce the heat and simmer, uncovered and stirring occasionally, until the chicken is very tender, about 15-20 minutes. If the sauce thickens a bit too much, add a little water.
To serve, squeeze the lemon juice over the curry and scatter with coriander leaves.
Serve with: Adam Liaw's cucumber, pineapple and chilli pickled salad
More about "kuku chicken recipes"
KUKU PAKA (KENYAN CHICKEN CURRY) RECIPE - FOOD.COM
From food.com
Reviews 4.0
Total Time 1 hours 15 minutes
Calories 1434.6 per serving
- 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 (AFRICAN CHICKEN AND COCONUT CURRY) RECIPE ...
From goodfood.com.au
Total Time 45 minutes
Category Main-course
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.
Add the turmeric, cumin, coriander, chilli and salt, and stir well to combine with the contents of the pot. Add the tomatoes and coconut milk, stir well, and return the chicken to the pot, covering with the rich curry sauce.
Bring the pot to the boil, reduce the heat and simmer, uncovered and stirring occasionally, until the chicken is very tender, about 15-20 minutes. If the sauce thickens a bit too much, add a little water.
To serve, squeeze the lemon juice over the curry and scatter with coriander leaves.
Serve with: Adam Liaw's cucumber, pineapple and chilli pickled salad
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