Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1/2 tsp cayenne pepper
- 1 can coconut milk
- 1/2 cup chicken broth
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
- 2 tbsp vegetable oil
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook until browned on all sides, about 5-7 minutes.
3. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the onion, garlic, and ginger. Cook until the onion is translucent, about 3-5 minutes.
5. Add the cumin, coriander, turmeric, and cayenne pepper. Cook for another 2-3 minutes, stirring constantly.
6. Add the chickpeas, coconut milk, and chicken broth. Stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and let simmer for 10-15 minutes.
8. Add the chicken back to the skillet and let cook for another 5-7 minutes, or until the chicken is cooked through.
9. Add the cilantro and stir to combine.
10. Season with salt and pepper to taste.
11. Serve hot with rice or naan bread.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium-high heat for cooking chicken, medium heat for cooking onion, garlic, and ginger, low heat for simmering.
Serving size:
4 servings
Nutritional information:
Calories per serving: 425
Total fat: 24g
Saturated fat: 16g
Cholesterol: 72mg
Sodium: 422mg
Total carbohydrates: 22g
Dietary fiber: 5g
Sugar: 4g
Protein: 31g
Substitutions for ingredients:
- Chicken breast can be substituted with boneless, skinless chicken thighs or tofu for a vegetarian option.
- Chickpeas can be substituted with any other type of bean or lentil.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add diced tomatoes or tomato paste for a richer flavor.
- Add diced potatoes or sweet potatoes for a heartier meal.
- Add spinach or kale for extra nutrition.
Tips and tricks:
- Make sure to brown the chicken well before removing it from the skillet to ensure a crispy texture.
- Use full-fat coconut milk for a creamier consistency.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl with rice or naan bread on the side.
Garnishes:
Garnish with additional cilantro or chopped peanuts.
Pairings:
Pair with a crisp green salad or roasted vegetables.
Suggested side dishes:
Rice or naan bread.
Troubleshooting advice:
If the sauce is too thin, let it simmer for a few more minutes to thicken. If it's too thick, add more chicken broth or coconut milk.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it's safe to eat.
Food history:
Kuku Paka is a traditional Kenyan dish that combines chicken and coconut milk.
Flavor profiles:
This dish is savory, creamy, and slightly spicy.
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