Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (14 oz) coconut milk
- 2 large potatoes, peeled and cubed
- 2 large carrots, peeled and sliced
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Chef's knife
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the chopped onion and minced garlic and sauté for 2-3 minutes until softened.
3. Add the chicken pieces and cook for 5-7 minutes until browned on all sides.
4. Add the ground ginger, ground cumin, ground coriander, turmeric powder, paprika, salt, and black pepper. Stir to coat the chicken evenly with the spices.
5. Pour in the coconut milk and bring the mixture to a boil.
6. Reduce the heat to low, cover the pot, and let the chicken simmer for 30-40 minutes until cooked through.
7. Add the cubed potatoes and sliced carrots to the pot and stir to combine.
8. Cover the pot again and let the vegetables cook for 15-20 minutes until tender.
9. Stir in the chopped cilantro and adjust the seasoning to taste.
10. Serve hot with rice or naan bread.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
Temperature:
- Medium-high heat for sautéing the onion and garlic
- Low heat for simmering the chicken and vegetables
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 30g
- Carbohydrates: 20g
- Protein: 25g
- Fiber: 4g
Substitutions for ingredients:
- Chicken can be substituted with bone-in chicken thighs or drumsticks.
- Vegetable oil can be substituted with coconut oil or olive oil.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add diced tomatoes or tomato paste for a richer flavor.
- Use sweet potatoes instead of regular potatoes for a sweeter taste.
- Add chopped bell peppers or green beans for extra vegetables.
Tips and tricks:
- Use bone-in chicken for more flavor and juiciness.
- Brown the chicken well before adding the spices for a deeper flavor.
- Adjust the amount of spices to your taste preference.
- Let the chicken simmer for at least 30 minutes to ensure it's fully cooked and tender.
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 the Kuku Paka in a large serving bowl or platter.
- Garnish with additional chopped cilantro or parsley.
Garnishes:
- Chopped cilantro or parsley
- Sliced green onions
- Lemon wedges
Pairings:
- Rice
- Naan bread
- Roasted vegetables
Suggested side dishes:
- Cucumber salad
- Roasted sweet potatoes
- Steamed broccoli
Troubleshooting advice:
- If the chicken is not fully cooked, let it simmer for a few more minutes until tender.
- If the sauce is too thin, let it simmer uncovered for a few more minutes until it thickens.
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 the country. It's a flavorful chicken curry cooked in coconut milk and spices.
Flavor profiles:
- Spicy
- Creamy
- Savory
Serving suggestions:
- Serve hot with rice or naan bread.
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Region: Kenyan