Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into small pieces
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 can (14 oz) coconut milk
- 1 cup frozen green peas
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional)
Special equipment needed: None
Step-by-step instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the chicken and cook until browned on all sides, about 8 minutes.
4. Add the cumin, coriander, turmeric, paprika, and cayenne pepper, and stir to coat the chicken evenly.
5. Pour in the coconut milk and stir to combine.
6. Reduce the heat to low and simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
7. Add the green peas and cook for an additional 5 minutes, or until heated through.
8. Season with salt and pepper to taste.
9. Garnish with fresh cilantro, if desired.
30-40 minutes
5. Temperature: Medium-high heat for cooking chicken, low heat for simmering sauce
Serving size: 4-6 servings
Nutritional information:
- Calories: 350
- Total fat: 25g
- Saturated fat: 17g
- Cholesterol: 60mg
- Sodium: 150mg
- Total carbohydrates: 12g
- Dietary fiber: 3g
- Sugars: 4g
- Protein: 22g
Substitutions for ingredients:
- Chicken can be substituted with tofu or chickpeas for a vegetarian option.
- Frozen green peas can be substituted with fresh or canned peas.
- Cilantro can be substituted with parsley or omitted altogether.
Variations:
- Add diced potatoes or sweet potatoes to the dish for a heartier meal.
- Use different vegetables such as carrots or bell peppers for added flavor and nutrition.
- Add a squeeze of lime juice for a tangy twist.
Tips and tricks:
- Cut the chicken into small pieces for faster cooking and better flavor absorption.
- Toast the spices in the skillet before adding the chicken for a deeper flavor.
- Use full-fat coconut milk for a richer and creamier sauce.
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 over rice or with naan bread for a complete meal.
- Garnish with fresh cilantro or chopped peanuts for added texture and flavor.
Garnishes:
- Fresh cilantro
- Chopped peanuts
- Lime wedges
Pairings:
- Basmati rice
- Naan bread
- Roasted vegetables
Suggested side dishes:
- Cucumber salad
- Roasted sweet potatoes
- Steamed broccoli
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 simmering until it reaches an internal temperature of 165°F.
Food safety advice:
- Always wash your hands and cooking surfaces before preparing food.
- Cook chicken to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Kuku Paka is a traditional Kenyan dish that combines chicken in a coconut milk sauce with spices and vegetables.
Flavor profiles:
- Creamy, savory, slightly spicy
Serving suggestions:
- Serve hot with rice or naan bread.
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Region: Kenyan