Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup sliced mushrooms
- 1 can (14 oz) coconut milk
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
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 onion and garlic and sauté for 2-3 minutes until the onion is translucent.
3. Add the chicken and cook for 5-7 minutes until browned on all sides.
4. Add the red and green bell peppers and mushrooms and cook for another 5 minutes until the vegetables are tender.
5. Add the cumin, coriander, turmeric, salt, and pepper and stir to combine.
6. Pour in the coconut milk and bring to a simmer.
7. Reduce the heat to low and let the mixture simmer for 10-15 minutes until the chicken is cooked through and the sauce has thickened.
8. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for sautéing and simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Chicken can be substituted with tofu or chickpeas for a vegetarian version.
- Red and green bell peppers can be substituted with any color bell pepper or other vegetables like zucchini or eggplant.
- Coconut milk can be substituted with heavy cream or yogurt for a creamier sauce.
Variations:
- Add diced tomatoes or tomato paste for a tangy flavor.
- Use different spices like curry powder or garam masala for a different flavor profile.
- Add more vegetables like carrots or potatoes for a heartier dish.
Tips and tricks:
- Cut the chicken into bite-sized pieces for even cooking.
- Use a wooden spoon or spatula to avoid scratching the skillet or wok.
- Adjust the amount of spices and salt to your taste.
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 stove over low heat until heated through.
Presentation ideas:
Serve in a large bowl or on a platter with fresh cilantro on top.
Garnishes:
Fresh cilantro
Pairings:
- Rice or naan bread
- Salad or steamed vegetables
Suggested side dishes:
- Cucumber raita
- Roasted sweet potatoes
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
- If the chicken is not cooked through, let it simmer for a few more minutes until fully cooked.
Food safety advice:
- Make sure the chicken is fully cooked before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Kuku Paka is a traditional Kenyan dish that originated from the coastal region of Kenya. It is a coconut-based curry dish that is typically made with chicken and served with rice or chapati.
Flavor profiles:
Creamy, savory, and slightly spicy
Serving suggestions:
Serve hot with rice or naan bread and a side of cucumber raita.
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Region: Kenyan