Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, kuku paka - african chicken curry. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
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.
Kuku paka - African chicken curry is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Kuku paka - African chicken curry is something which I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can have kuku paka - african chicken curry using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Kuku paka - African chicken curry:
- Get chicken tight
- Prepare minced ginger
- Get minced garlic
- Get chilli powder or paprika
- Take big green chilli
- Make ready coconut milk
- Get sweet corn (I got mix peas and sweet corn so I use that)
- Get lemon
- Take turmeric
- Get Some salt
- Get green beans
- Take red chilli (finely chopped) for garnish
- Take coriander
- Prepare vegetable cooking oil
The word 'kuku' means 'chicken' in Swahili and many believe that 'paka' refers to a dish made with coconut milk. However, 'paka' is also the Punjabi word for 'delicious.' The combination of African and North Indian terms is a testament to the fusion of African. These 'proudly inauthentic' curry recipes are the love children of migration and blended borders by way of east Africa, Thailand and Indonesia Ravinder Bhogal's kuku paka , or chicken and. Kuku Paka (Kenyan Chicken in Coconut Curry Sauce) This dish is so simple and sometimes referred to as kuku na nazi.
Instructions to make Kuku paka - African chicken curry:
- Prep your ingredients, if you use chicken tight with bone I would leave the bone in and take chicken skin out.
- Marinate your chicken with garlic, ginger, green chilli, a pinch of salt and turmeric. Leave it for 15-20 min.
- On a griddle pan, high heat, spray some vegetable oil and place chicken on the griddle pan leave them cook about 3-5 min on each side or until chicken nice and golden brown on both side.
- On a saucepan, medium heat, add coconut milk in and wait until coconut milk start boiling, add the rest of curry paste from marinate your chicken and you can add some water on the griddle pan to get those lovely sauce out and pour it in the saucepan too. Add chicken and green beans then sweet corn.
- Add some lemon juice, seasoning with salt and add some coriander. Stir well and turn off the heat
- Put some finely sliced red chilli on top before serve
This kuku paka recipe is a favourite amongst the family. It originates from the East African Coast with influence from the Indian cuisine. Kuku Paka, a chicken-coconut curry, is a Swahili dish from the coast of Eastern Africa. It is also sometimes called an Ismaili dish, and it shows up on some Indian menus — which all makes sense when one considers that the Swahili civilization itself is a mixture of influences from Africa, Arabia, and India. Then add the chicken, coconut milk, salt and pepper.
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