KUKU PAKA (CHICKEN WITH COCONUT)
This rich dish of chicken in a spiced coconut sauce comes from Kenya's coast, though creative cooks now produce variations of it all over the country. This simple version was adapted from many of them, including Kirti Patel, Agnes Kalyonge and the author Madhur Jaffrey. It requires slowly grilling the marinated chicken, ideally over charcoal - a little extra work that lends the finished kuku paka a wonderful smoky flavor - though in a pinch, you can use a grill pan on the stove. Note: The coconut sauce should be creamy but not flat, so be sure to spike it at the end with enough lemon juice to give it the edge of sourness that is one of this great dish's defining characteristics.
Provided by Tejal Rao
Categories dinner, barbecues, poultry, main course
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Trim any excess skin from the chicken, keeping some skin intact. Score each chicken piece in 2 or 3 places, slicing about a half-inch into the meat. In a food processor, combine the tomatoes, onions, ginger, garlic, chiles, salt, cumin and coriander. Process until a rough paste forms. Rub 1 scant cup of the mixture all over the chicken, into the cuts and under the skin, reserving the rest for the sauce. Set chicken aside in the refrigerator for at least 1 hour, or up to 5.
- Prepare and light a charcoal grill. Meanwhile, as the grill heats, prepare the sauce: In a large pan, heat the coconut oil over medium heat and add the remaining paste, stirring occasionally, until all of the water in mixture evaporates and the oil separates, becoming visible on the surface, about 15 minutes. Continue to cook, stirring more frequently so the bottom doesn't burn, until the paste is thick and dark and the raw smell has lessened, about 5 minutes. Add the coconut milk and simmer until the sauce is about as thick as cake batter and has turned a mellow shade of orange, about 20 to 25 minutes, then turn off the heat.
- Grill the marinated chicken, turning the pieces so the skin is browned and the meat is cooked through, then add to the sauce. If the sauce has become too thick to coat the meat and provide a good gravy, stir in a splash of water. Turn the heat back on to low, cover and simmer for 5 minutes, or until the flavors have melded. Taste the sauce and adjust seasoning with salt and lemon juice, then garnish with cilantro. Serve with rice, chapati or flatbread.
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.
KUKU PAKA (CHICKEN IN A SPICED COCONUT/ TOMATO SAUCE)
Posting this for ZWT 2006, this is an Eastern Africa dish from Swahili. As it uses curry, if you've looked at my recipes before, you should have KNOWN you'd find something like it here hehehe. This gets served over hot rice.
Provided by JanetB-KY
Categories Curries
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a large pot or dutch oven; over high heat fry the onions and green peppers for a few minutes, stirring constantly; stir in the minced garlic and fry for a minute longer; add the spices and salt and mix well.
- Add the chicken to the pot (add another spoonful of oil if necessary to keep chicken from sticking); brown the chicken pieces on all sides; remove chicken and set aside.
- Add the water to the pot and bring to a slow boil; add the potatoes and cook them until they begin to become tender.
- Return the chicken to the pot and continue to cook at a low boil, stirring occasionally, until the chicken and potatoes are done.
- Stir in the tomatoes and cook for a few minutes more.
- Add add the coconut milk, reduce heat, and gently stir and simmer until sauce is thickened; stir in the lemon juice.
- Garnish with the fresh coriander leaves or parsley immediately before serving;serve over rice.
Nutrition Facts : Calories 1276.4, Fat 66.5, SaturatedFat 33.9, Cholesterol 160.4, Sodium 808, Carbohydrate 126.9, Fiber 8.2, Sugar 83.4, Protein 45.7
A TASTE OF AFRICA - KENYAN CHICKEN CURRY
I made this recently and we loved it. A rich, fragrant, but not overly 'burny' curry. Because we are not great meat eaters, I used half the chicken, the full amount of sauce, and I added a few sauteed shrimps right at the end. If you don't have garam masala, try a curry powder that you like, I do keep roasted garam masala in my pantry. I also let the curry sauce cook for longer than the recipe states, you should never rush a curry if you have the time! I served this over steamed basmati rice. 30 minutes refrigeration time is included in the preparation time. This recipe is taken from The Australian Womans Weekly "New Curries", and the following is how they describe it. "Kenyan cooking is a fusion of East African and Middle Eastern methods known by the name of swahili cooking, a word which identifies the culinary influences of traders arriving by sea from the Arabian peninsula upon the indigenous population. This curry uses the pungency of paprika, coriander and turmeric in the chicken marinade, to complement the green chilli and fenugreek in the curry."
Provided by Karen Elizabeth
Categories < 4 Hours
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Combine half the ginger, half the garlic, half the turmeric, half the lemon juice and half the oil in a large bowl with ALL the cumin, garam masala, ground coriander, paprika, chilli flakes and yoghurt.
- Add the chicken, turn to coat in marinade.
- Cover and refrigerate for at least 30 minutes.
- Preheat oven to very hot (220C/425F).
- Cook chicken in lightly oiled shallow flameproof baking dish, uncovered, 10 minutes.(With the marinade).
- Heat remaining oil in large saucepan, cook onion, chilli powder, fenugreek, remaining ginger, garlic and turmeric, stirring, until onion softens.
- Add tomatoes (with their juice), cinnamon, green chillies and remaining lemon juice.
- Simmer, covered, for 10 minutes.
- Stir in cream and honey, simmer, uncovered, for one minute.
- Add chicken to curry, simmer about 5 minutes or until chicken is cooked through.
- Remove from heat, stir in fresh coriander, serve over basmati rice, garnish with fresh coriander.
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