Chicken Aku Paku Food

KUKU PAKA (KENYAN CHICKEN CURRY)

Steps:

• Add the onion, chiles, ginger and garlic to a food processor or blender and process until smooth. Add a little water if necessary.
• Heat the oil or ghee in a large pot or wok over medium flame. Add the onion puree, curry powder and cumin and sauté, stirring frequently, for 5 to 8 minutes, or until cooked down. Stir in the tomatoes and simmer for 3 to 4 minutes. Then add the chicken, coconut milk, salt and pepper. Reduce heat to low and simmer, covered, until the chicken is cooked through and tender, anywhere from 30 minutes to an hour. Add more water as needed. Adjust salt and pepper, to taste.
• Stir in the cilantro. Serve with with rice or chapatti.
• Variations: For authentic flavor, grill the chicken pieces before stirring them into the simmering sauce. If you like, you can also use boneless, skinless chicken breasts or thighs.
• Some recipes add potatoes or hard-boiled eggs to the curry. The potatoes can be cooked ahead, cut into chunks and stirred into the curry toward the end.
• Eliminate the hot chiles for a milder dish. Or substitute a chopped sweet bell pepper.
• Reserve some of the coconut cream that gathers at the top of the can and stir it into the sauce at the very end for extra silky results.

CHICKEN AKU PAKU

Steps:

• Heat the oil in a large pan and fry the chicken pieces for 2-3 minutes until browned, remove and set aside.
• Add the onion and garlic to the pan and fry for 5-8 minutes until soft. Tip in the tomatoes and chilli and cook for a few minutes more.
• Using a pestle and mortar, pound the turmeric, cumin seeds, coriander seeds and cardamom pods to a fine powder. Add to the pan along with the chicken pieces. Add the stock and coconut milk and bring to a gentle boil.
• Season well, cover and simmer for 1 hour.
• To serve: stir in the coconut cream. Grind the basil to a rough paste using a pestle and mortar, and swirl this into the pan. Add the green beans and serve with bowls of steamed rice.

KUKU PAKA (CHICKEN WITH COCONUT)

Steps:

• Trim any excess skin from the chicken, keeping some skin intact. Score each chicken piece in 2 or 3 places, slicing about a half-inch into the meat. In a food processor, combine the tomatoes, onions, ginger, garlic, chiles, salt, cumin and coriander. Process until a rough paste forms. Rub 1 scant cup of the mixture all over the chicken, into the cuts and under the skin, reserving the rest for the sauce. Set chicken aside in the refrigerator for at least 1 hour, or up to 5.
• Prepare and light a charcoal grill. Meanwhile, as the grill heats, prepare the sauce: In a large pan, heat the coconut oil over medium heat and add the remaining paste, stirring occasionally, until all of the water in mixture evaporates and the oil separates, becoming visible on the surface, about 15 minutes. Continue to cook, stirring more frequently so the bottom doesn't burn, until the paste is thick and dark and the raw smell has lessened, about 5 minutes. Add the coconut milk and simmer until the sauce is about as thick as cake batter and has turned a mellow shade of orange, about 20 to 25 minutes, then turn off the heat.
• Grill the marinated chicken, turning the pieces so the skin is browned and the meat is cooked through, then add to the sauce. If the sauce has become too thick to coat the meat and provide a good gravy, stir in a splash of water. Turn the heat back on to low, cover and simmer for 5 minutes, or until the flavors have melded. Taste the sauce and adjust seasoning with salt and lemon juice, then garnish with cilantro. Serve with rice, chapati or flatbread.