I recently had a request for Kuku Paka, it definately remains a favourite with the East African Asians.
- 1 chicken; skinned cut in quarters
- 3-4 Garlic cloves; minced
- 2 inch Ginger; minced
- 3-4 Green chillies; crushed
- 1 tablespoon Lemon juice
- Salt to taste
- 1 tablespoon oil
- Medium onion; chopped fine
- 6 medium potatoes; peeled, and cut into quarters
- 2 Tomatoes; blanched; peeled and chopped fine
- ½ tspn turmeric
- 400 mls of warm water
- 1 400 gm tin of Coconut
- Chopped Coriander for garnish
- Cut the chicken quarters into small pieces; (breast into 4, leg into 3) and place in a bowl.
- Add the garlic, ginger, chillies, salt and lemon juice, mix and marinate overnight or for at least 2 hours.
- Heat the oil, and fry the onions until golden, add the chicken and mix and cook for 10 minutes so that the chicken is sealed and then add the tomatoes, and mix.
- Add the potatoes and mix cook for another 5 minutes. add turmeric, cook for a few minutes.
- Add the water and cook for 15 minutes.
- Add the coconut mix and let it simmer for 10 minutes
- Garnish with the coriander
Serve with rice or makate mimina
Traditionally boiled eggs are also included in this dish, if you want to you can include 4-6 boiled, shelled eggs, to be added at point 6. (when you add coconut). Makai Paka is similar, with sweetcorn instead of chicken and potatoes