Tamu Sana Kuku Paka Recipes

Steps:

• Place the chicken thighs in a plastic freezer bag with half of the ginger (1 1/2 tbsp), half of the garlic (1 1/2 tbsp), half of the vegetable oil (2 tbsp) and a third of the kosher salt (1 tbsp). Leave to marinate in the fridge for at least one hour or even overnight.
• Preheat the oven to 375 degrees Farenheit.
• Cover two cookie sheets with foil and spray each with a nonstick cooking spray.
• On one sheet, place the chicken thighs, skin side up, in a single layer.
• Peel the potatoes and cut them into quarters. Put them in a single layer on the second cookie sheet. Spray the potatoes and sprinkle with a third of the kosher salt (1 tbsp).
• Roast the potatoes and chicken in the oven for 45 minutes.
• While the chicken and potatoes are cooking, make the gravy: Finely dice the onion and fry it in the other half of the vegetable oil (2 tbsp) until the pieces turn a light brown color. Add the spices, the rest of the garlic and ginger ( 1 1/2 tbsp each), the rest of the salt (1 tbsp), the sugar, the serrano chili, and the tomatoes. If you like it spicy, pound on the chili with a mallet or cut it up into small pieces. If you like it mild, cut two slits into the chili, but do not split it open.
• Cook, constantly stirring, for about five minutes, or until the tomatoes start sticking to the bottom of the pot.
• Pour in the coconut milk and stir to combine. Heat until hot but not boiling. Add the lime juice, eggs, and some cilantro (leave some for garnish). Taste for seasoning and add more salt, sugar, or lime juice to taste.
• When the chicken and potatoes are ready, place the potatoes directly in the gravy -- they should be slightly browned on the edges. Take the skin off the chicken and put the chicken in the gravy as well (leave the meat on the bone, or take it off if you'd like). Be sure not to boil the gravy or the coconut milk will curdle.
• Garnish with cilantro and slices of limes.
• Serve with fresh basmati rice or thick slices of a crusty soft French bread for dunking.

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.

Steps:

• Remove skin from chicken. Coarsely dice onion. Add oil to a large stock pot or pan and sweat the onion slightly then add dry spices and stir. Add the chicken and brown lightly. Reduce the heat and add the liquid and the tomatoes. Simmer until the chicken is cooked through, about 20 minutes or so. Serve with rice cooked with water and remaining 1/4 of the can of coconut milk.
• Coconut Vinegar Substitute.
• - 1/3 cup cider vinegar.
• - 1/3 cup sherry.
• - 1/3 cup rice wine vinegar.

Steps:

• Heat oil in a frying pan and add the onions. Sauté about 2 to 4 minutes.
• Add tomato and greens and sauté about 1 minute.
• Add ½ cup water and then add salt to taste.
• Let the mixture simmer until the sukuma is tender.

Steps:

• Place the lime slices, honey and sugar in a heavy-based rocks glass and crush lightly together with a spoon.
• Add some ice, and pour the vodka over it.
• Adjust the flavor by crushing the lime slices further, if desired.

Steps:

• Fire up your grill.
• Place all ingredients except chicken in blender or food processor and blend until finely chopped.
• Spread the resulting mixture over the chicken and let it stand for 20 to 30 minutes (or even longer).
• Barbecue the chicken over a charcoal fire, medium heat, until it is cooked about 15-20 minutes.

Steps:

• Put oil into a frying pan.
• Fry onions.
• When onions are brown, add all the ingredients except water.
• Fry for 2 to 3 minutes.
• Add water.
• Cover and cook till tender and all the stock is dry.
• Serve hot as a vegetable dish.

Steps:

• firs of all boil the potatoes in water , or in microwave as you want.
• grate potatoes.
• add bell pepper , and eggs and stir them.
• then add salt , pepper , saffron and baking powder and stir them.
• pour oil in a pan , then pour the potato mixture in the pan , flatten it and let the one side to be fried then cut the pieces and let the other side to be fried ,with medium heat for about 20 minutes , don't forget to cover the pan.
• you can eat your food with bread or eat it alone.