Kuku Paka (Chicken in a Spiced Coconut/ Tomato Sauce) |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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. Ingredients:
2 -3 tablespoons cooking oil or 2 -3 tablespoons butter |
1 large onion, finely chopped (about 1 1/2 cups) |
2 green peppers, chopped (about 1 1/2 cups) |
1 garlic clove, minced |
1/2 teaspoon ground ginger |
2 teaspoons curry powder |
1/4 teaspoon ground cloves |
1 teaspoon salt |
1 (3 lb) roasting chickens, cut into serving-sized pieces |
1 cup water |
4 potatoes, cleaned and cut into quarters (about 2 lbs) |
3 ripe tomatoes, cut into chunks (about 1 1/4 cups) |
2 cups coconut milk |
1/4 cup fresh cilantro or 1/4 cup parsley, chopped |
1 tablespoon lemon juice (optional) |
Directions:
1. 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.
2. 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.
3. Add the water to the pot and bring to a slow boil; add the potatoes and cook them until they begin to become tender.
4. Return the chicken to the pot and continue to cook at a low boil, stirring occasionally, until the chicken and potatoes are done.
5. Stir in the tomatoes and cook for a few minutes more.
6. Add add the coconut milk, reduce heat, and gently stir and simmer until sauce is thickened; stir in the lemon juice.
7. Garnish with the fresh coriander leaves or parsley immediately before serving;serve over rice.
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