Ingredients with Measurements:
- 2 lbs boneless chicken, cut into bite-sized pieces
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 tbsp ginger, grated
- 2 tbsp vegetable oil
- 2 tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp paprika
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Special equipment needed: None
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and grated ginger and sauté for another 2 minutes.
4. Add the curry powder, turmeric powder, cumin powder, coriander powder, and paprika. Stir well and cook for 1 minute.
5. Add the chicken pieces and stir to coat with the spice mixture.
6. Pour in the coconut milk and chicken broth. Stir well and bring to a boil.
7. Reduce the heat to low, cover the pot, and simmer for 30 minutes or until the chicken is cooked through and tender.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh cilantro leaves.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature: Medium-high heat for sautéing, low heat for simmering
Serving size: 4-6 servings
Nutritional information:
Calories per serving: 390
Total fat: 24g
Saturated fat: 16g
Cholesterol: 105mg
Sodium: 390mg
Total carbohydrate: 8g
Dietary fiber: 2g
Total sugars: 2g
Protein: 35g
Substitutions for ingredients:
- Chicken can be substituted with boneless turkey or beef.
- Vegetable oil can be substituted with coconut oil or ghee.
- Chicken broth can be substituted with vegetable broth or water.
- Fresh cilantro leaves can be substituted with fresh parsley or basil leaves.
Variations:
- Add diced potatoes or sweet potatoes for a heartier dish.
- Add diced tomatoes or tomato paste for a richer flavor.
- Add diced bell peppers or carrots for extra vegetables.
- Add chili flakes or cayenne pepper for a spicier dish.
Tips and tricks:
- Use boneless chicken thighs for a more flavorful and tender meat.
- Toast the spices in a dry pan before adding them to the dish for a deeper flavor.
- Use full-fat coconut milk for a creamier and richer sauce.
- Adjust the amount of spices and salt to your liking.
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 stove over low heat until heated through.
Presentation ideas:
Serve in a large bowl or on individual plates. Garnish with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves
Pairings:
- Serve with steamed rice or naan bread.
- Pair with a side salad or roasted vegetables.
Suggested side dishes:
- Steamed rice
- Naan bread
- Roasted vegetables
- Side salad
Troubleshooting advice:
- If the sauce is too thin, simmer uncovered for a few more minutes to thicken.
- If the sauce is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Make sure the chicken is cooked through and reaches an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food history:
Kuku Paka is a popular dish in East Africa, especially in Kenya and Tanzania. It is a coconut-based curry dish that is typically made with chicken or fish.
Flavor profiles:
Kuku Paka is a rich and creamy dish with a blend of warm and aromatic spices. The coconut milk adds a sweet and nutty flavor to the dish.
Serving suggestions:
Serve hot with steamed rice or naan bread. Garnish with fresh cilantro leaves.
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Region: Kenyan