Sunday, 24 January 2010

Kuku Paka / Chicken in Coconut Sauce







I recently had a request for Kuku Paka, it definately remains a favourite with the East African Asians.

Ingredients

  • 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








Method

  1. Cut the chicken quarters into small pieces; (breast into 4, leg into 3) and place in a bowl.
  2. Add the garlic, ginger, chillies, salt and lemon juice, mix and marinate overnight or for at least 2 hours.
  3. 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.
  4. Add the potatoes and mix cook for another 5 minutes. add turmeric, cook for a few minutes.
  5. Add the water and cook for 15 minutes.
  6. Add the coconut mix and let it simmer for 10 minutes
  7. 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

11 comments:

meeso said...

Chicken and coconut is such a great combo... I love it, looks delicious!

Anonymous said...

Hi, I just made this recipe for 2 of my friends tonight and it was delicious! I am a Kenyan Ismaili and it tasted 'just like Mom's'. Thank you!

Saju said...

Great, so glad to hear that. That is what this blog is all about, mum's cooking (Chachi is my Mum).

Anonymous said...

One thing I do different with mine is "Smoke it" at the end. Take some lit coal in some foil. Place into the pot and then add two drops of oil on the coal and close the lid tightly for a few minutes. Will give a lovely barbeque flavour. Repeat twice if you want it extra smoky!

Anonymous said...

I used this recipe to make kuku paka. I carried out the same steps but used 1 spoon of curry powder as well it tasted awesome jus the way my grandmother makes it. Thanks for the recipe

KitchenPrincess said...

Thanks for your kuku paka recipe! I tried it, and its so similar to my mums. I made makai paka...the one with the corn, check it out?

http://twasadreamm.blogspot.com/

R Qureshi said...

I made this for the first time today and it was very tasty. Thank you for the recipe.

Anonymous said...

We use thai coconut tin here so one tin is enough? What about mithi roti with meda n .sugar pls advise




Saju said...

hi 1 tin (400g) should be enough. Re: mithi mani, coming up soon

Natashah Strickland said...

Is the coconut tin coconut milk??

Saju said...

Coconut tin is the same as coconut milk.

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