Kuku Paka Kenyan Chicken Curry Food

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.

A TASTE OF AFRICA - KENYAN CHICKEN CURRY

Steps:

• Combine half the ginger, half the garlic, half the turmeric, half the lemon juice and half the oil in a large bowl with ALL the cumin, garam masala, ground coriander, paprika, chilli flakes and yoghurt.
• Add the chicken, turn to coat in marinade.
• Cover and refrigerate for at least 30 minutes.
• Preheat oven to very hot (220C/425F).
• Cook chicken in lightly oiled shallow flameproof baking dish, uncovered, 10 minutes.(With the marinade).
• Heat remaining oil in large saucepan, cook onion, chilli powder, fenugreek, remaining ginger, garlic and turmeric, stirring, until onion softens.
• Add tomatoes (with their juice), cinnamon, green chillies and remaining lemon juice.
• Simmer, covered, for 10 minutes.
• Stir in cream and honey, simmer, uncovered, for one minute.
• Add chicken to curry, simmer about 5 minutes or until chicken is cooked through.
• Remove from heat, stir in fresh coriander, serve over basmati rice, garnish with fresh coriander.

KUKU PAKA (CHICKEN IN A SPICED COCONUT/ TOMATO SAUCE)

Steps:

• Heat the oil in a large pot or dutch oven; over high heat fry the onions and green peppers for a few minutes, stirring constantly; stir in the minced garlic and fry for a minute longer; add the spices and salt and mix well.
• Add the chicken to the pot (add another spoonful of oil if necessary to keep chicken from sticking); brown the chicken pieces on all sides; remove chicken and set aside.
• Add the water to the pot and bring to a slow boil; add the potatoes and cook them until they begin to become tender.
• Return the chicken to the pot and continue to cook at a low boil, stirring occasionally, until the chicken and potatoes are done.
• Stir in the tomatoes and cook for a few minutes more.
• Add add the coconut milk, reduce heat, and gently stir and simmer until sauce is thickened; stir in the lemon juice.
• Garnish with the fresh coriander leaves or parsley immediately before serving;serve over rice.