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Wednesday, 13 January 2016
Kuku Paka recipe
Kuku paka (kuku na nazi) is a simple chicken dish with coconut flavor. It is an Indian dish with African touch and Arabic influence. The dish is particularly popular in the East African coast and among the Indian communities living in Kenya, Tanzania and Uganda. Kuku means chicken and Paka means to smear or to spread or apply in Swahili. Coconut milk or coconut cream and curry spices are the main ingredients. What sets apart Kuku Paka from other coconut curries is the flavor from char-grilling the chicken before adding it to the coconut curry base. This gives it a smoky flavor. Shrimp or fish are often substituted for chicken in this popular East African dish.
1: Chicken 2kg (cut in pieces)
2: Ginger & Garlic paste 1tbs
3: Onion 1 (chopped)
4: Green chilies 4 (finely chopped)
5: Coconut milk 1 cup
6: Tomatoes 2 (chopped)
7: Oil half cup
8: Red chili powder 2tbs
9: Cumin seeds 2ts
10: Salt as per taste
11: Coriander half cup (chopped)
12: Lemon juice 2tbs
Add the onion and chilies in a food processor or blender and process until smooth. Add a little water if necessary.
In a pan heat the oil and add onion puree, red chili powder, lemon juice, salt, ginger & garlic paste, and cumin seeds and saute, stirring frequently, for 7 to 10 minutes or until cooked on medium flame,
Stir in the tomatoes and simmer for 3 to 4 minutes. Then add the chicken, coconut milk and salt. Reduce heat to low and cover it, keep stirring it after every few minutes until the chicken is cooked through and tender, it should take from 30 minutes to an hour. Add more water as needed.
Sprinkle coriander over it and serve with naans or chapatis.
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