Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1 can coconut milk
- 2 tomatoes, chopped
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and grated ginger and cook for another minute.
4. Add the curry powder, turmeric, cumin, coriander, and paprika and stir to combine.
5. Add the chicken pieces and stir to coat with the spice mixture.
6. Pour in the can of coconut milk and stir to combine.
7. Add the chopped tomatoes and season with salt and pepper to taste.
8. Bring the mixture to a simmer and cook for 30-40 minutes, or until the chicken is cooked through and the sauce has thickened.
9. Garnish with fresh cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 8g
Protein: 25g
Substitutions for ingredients:
- Chicken can be substituted with tofu or chickpeas for a vegetarian version.
- Coconut milk can be substituted with heavy cream or yogurt for a creamier sauce.
Variations:
- Add diced potatoes or sweet potatoes for a heartier dish.
- Use different vegetables such as bell peppers, carrots, or green beans.
- Add a tablespoon of tomato paste for a richer flavor.
Tips and tricks:
- Use bone-in chicken for more flavor.
- Toast the spices in a dry pan before adding them to the dish for a deeper flavor.
- Serve with rice or naan bread.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on a platter with fresh cilantro sprinkled on top.
Garnishes:
Fresh cilantro
Pairings:
Rice, naan bread, or roasted vegetables
Suggested side dishes:
Cucumber salad, roasted carrots, or sautéed spinach
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes until it thickens.
- If the chicken is not cooked through, continue to simmer until it is fully cooked.
Food safety advice:
- Cook chicken to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Kuku Paka is a traditional East African dish that originated in Kenya. It is a flavorful chicken curry made with coconut milk and spices.
Flavor profiles:
Spicy, savory, creamy
Serving suggestions:
Serve hot with rice or naan bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Kenyan