Kuku Paka (Kenyan Chicken in Coconut Curry Sauce)
This dish is so simple and sometimes referred to as kuku na nazi. This kuku paka recipe is a favourite amongst the family. It originates from the East African Coast with influence from the Indian cuisine.
2 tbsp oil
1 tsp cumin seeds
2 minced onions
1 tbsp minced garlic
1 tbsp minced ginger
2 tomatoes, finely chopped
1 1/2 tbsp curry powder
1 whole chicken, cut into pieces
Salt to taste
1 can coconut milk
Chopped coriander leaves, for garnishing
Daawat Basmati Rice, to serve
In a pan, heat oil and add cumin seeds. Toss for 30 seconds.
Add minced onion, garlic and ginger and cook for 4-6 minutes or until the onion becomes fragrant.
Stir in the tomatoes and curry powder. Add the chicken and stir until the mixture coats the pieces.
Season with salt and pour in the coconut milk. Stir and cover with a lid. Let cook on a medium flame for 25 to 35 minutes.
Garnish with coriander leaves and serve with steamed Basmati Rice.