Kuku Paka¶
Ingredients¶
- 3 lbs. chicken breast - cut into bite-sized chunks
- 1 onion - chopped
- 2 or 3 chilli peppers - chopped
- 2 tbsp fresh ginger - minced
- 2 tbsp garlic - minced
- 1/4 cup vegetable oil (or Ghee)
- 1 tbsp curry powder
- 2 tbsp ground cumin
- 2 cups diced tomatoes
- 2 cups coconut milk
- salt and pepper to taste
- 1/2 cup cilantro - chopped
- Rice to serve with
Instructions¶
- Add onions, chiles, ginger, and garlic to a blender/food processor and blend until smooth. Add a little water if necessary to blend easier.
- Heat oil/ghee in a large pot over medium flame. Add the blended ingredients, curry powder, and cumin to the pot and saute for 5 - 8 minutes (until liquid has reduced a bit).
- Stir in the tomatoes and simmer for 3-4 minutes. Then add chicken, coconut milk, salt, and pepper.
- Reduce heat to low and simmer covered until chicken is cooked through and tender, anywhere from 30 minutes - 1 hour.
- Stir in cilantro, adjust seasoning with salt and pepper as needed, and serve with rice.
Serves: Original recipe yields 6 servings
Notes¶
- Add more cumin (and maybe salt) for a better depth of flavor.