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

  1. Add onions, chiles, ginger, and garlic to a blender/food processor and blend until smooth. Add a little water if necessary to blend easier.
  2. 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).
  3. Stir in the tomatoes and simmer for 3-4 minutes. Then add chicken, coconut milk, salt, and pepper.
  4. Reduce heat to low and simmer covered until chicken is cooked through and tender, anywhere from 30 minutes - 1 hour.
  5. 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.