KUKU PAKA RECIPE | BON APPÉTIT
|3 garlic cloves|
|2 lemons, divided|
|2½ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, divided, plus more|
|¼ tsp. Kashmiri chile powder|
|2–3 lb. skinless, boneless chicken thighs (about 8 large)|
|1 medium onion|
|1 plum tomato|
|1–2 green Thai chiles|
|¼ cup cilantro leaves with tender stems, plus more for serving|
|2 Tbsp. extra-virgin olive oil|
|¼ tsp. ground coriander|
|¼ tsp. ground cumin|
|⅛ tsp. ground turmeric|
|1 13.5-oz. can unsweetened coconut milk|
|¼ cup heavy cream|
|Basmati rice and/or crusty bread (for serving)|
- Finely grate 3 garlic cloves into a large bowl with a Microplane. Cut 1 lemon in half and squeeze juice through your hand or a fine-mesh sieve into bowl; discard seeds. Mix in 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ¼ tsp. Kashmiri chile powder. Add 2–3 lb. skinless, boneless chicken thighs (about 8 large) and toss to evenly coat. Cover bowl and let sit at room temperature 30 minutes.
- Meanwhile, make the curry base. Coarsely chop 1 medium onion, 1 plum tomato, 1–2 green Thai chiles (depending on how spicy your chiles are and your heat tolerance), and ¼ cup cilantro leaves with tender stems. Transfer to a blender or food processor and blend or process until smooth.
- Heat broiler. Heat 2 Tbsp. extra-virgin olive oil in a high-sided skillet or large pot over medium. Add ¼ tsp. ground coriander, ¼ tsp. ground cumin, and ⅛ tsp. ground turmeric. Cook, stirring, until fragrant, about 1 minute. Pour in purée and add 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt. Stir to combine and cook, stirring occasionally, until raw onion smell subsides and curry is paste-like in consistency, 15–20 minutes.
- Arrange chicken on a foil-lined rimmed baking sheet and broil until cooked through, charred in spots, and a thermometer inserted into the thickest parts registers 165°, 17–20 minutes.
- While the chicken is cooking, shake one 13.5-oz. can unsweetened coconut milk to ensure coconut cream is incorporated, then add coconut milk to curry and stir well to combine. Curry should be pale yellow. Bring to a gentle simmer and cook until warm and slightly thickened, 5–10 minutes.
- Once chicken is finished, add chicken and any juices accumulated on baking sheet to curry and reduce heat to low; mix well to combine. Stirring constantly to prevent curry from breaking, dribble in ¼ cup heavy cream. Taste and season with more salt if needed.
- Cut remaining 1 lemon into wedges. Serve kuku paka with basmati rice and/or some crusty bread and lemon wedges for squeezing over. Top with additional cilantro to taste.
KUKU PAKA (CHICKEN WITH COCONUT) RECIPE – NYT COOKING
Provided by: Tejal Rao
Total time: 1 hours
Yield: 6 servings
|4 pounds chicken thighs and drumsticks on the bone|
|3 plum tomatoes|
|1 white onion, peeled and quartered|
|1 2-inch piece ginger, peeled|
|4 garlic cloves, peeled|
|4 serrano chiles, stemmed and seeded (use fewer if you prefer a mild dish)|
|2 teaspoons kosher salt|
|2 teaspoons ground cumin|
|1 teaspoon ground coriander|
|2 tablespoons coconut oil|
|27 ounces (2 cans) coconut milk|
|Juice of 1 lemon|
|Handful of cilantro leaves, chopped, for garnish|
|Rice, chapati or flatbread, for serving|
- 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.
KUKU PAKA – KENYAN COCONUT MILK CHICKEN – RECIPE | SPICE TREKKERS
It’s no surprise that Kenyan cooks add their own personal touches to this recipe. The chicken can first be grilled before it’s added to the sauce or sautéed in butter before being simmered in the marinade. Some enjoy it with turmeric, while some omit the herbs entirely. Personally, we prefer it with a 50/50 combo of lime and tamarind. The joy of this recipe is how easy to personalize it is.
Provided by: SPICETREKKERS.COM
|1 3-4 lb chicken|
|1½ Tbsp cumin|
|2 Tbsp coriander seed|
|1 tsp rosemary or thyme|
|1 Tbsp black pepper|
|1 onion, chopped|
|4 cloves garlic, chopped|
|2 inches ginger, chopped|
|1 hot green chile (serrano-jalapeño)|
|2 tsp salt|
|3 cups coconut milk|
|Juice of 2 limes or ¼ cup soaked tamarind pulp|
|6 Tbsp coconut oil|
- 1. Chop chicken into large pieces and remove as much skin and fat as possible. Place in a bowl.
2. Grind spices and place in a food processor with onion, garlic, ginger, chile, salt, and tomatoes. Purée. Incorporate coconut milk and lime juice or tamarind.
3. Pour the mixture into the bowl with the chicken, stir well and marinate in the fridge for at least 1 hour, or up to 6 if you have the time.
4. Remove chicken from fridge. Preheat oven to 500° F or light BBQ.
5. To oven roast: pour 2 Tbsp coconut oil onto a roasting tray. Drain chicken and set marinade aside. Place drained chicken on the tray, ensuring no pieces are touching each other. Roast 25-30 minutes.
6. To barbecue: drain chicken, reserve marinade, and grill gently for 25-30 minutes until cooked.
7. Meanwhile, heat a pot on medium. Add remaining oil then the reserved marinade. Stir regularly as you cook to ensure the sauce does not stick. Cook until the sauce has thickened and oil is floating on the surface.
8. Add cooked chicken to the sauce and simmer 5 minutes, coating each piece with the sauce.
KUKU PAKA (AFRICAN CHICKEN AND COCONUT CURRY) RECIPE | GOOD FOOD
Provided by: Adam Liaw
Total time: 45 minutes
Yield: SERVES 4-6
|1 tbsp vegetable oil|
|1kg chicken thigh fillets, cut into 5cm pieces|
|2 onions, diced|
|4 cloves garlic, chopped|
|1 tbsp grated ginger|
|1 tbsp each of turmeric, cumin, coriander powder|
|1 tsp chilli powder|
|½ tsp salt|
|1 can diced tomatoes (400g)|
|1 can coconut milk (400ml)|
|juice of ½ a lemon|
|1 cup picked coriander leaves|
Heat the oil in a heavy pot over high heat and fry the chicken pieces two at a time until well browned, setting aside as you go. Reduce the heat to medium and add a little more oil to the pot if necessary. Fry the onions until they soften, add the garlic and ginger, and continue to fry until fragrant.
Add the turmeric, cumin, coriander, chilli and salt, and stir well to combine with the contents of the pot. Add the tomatoes and coconut milk, stir well, and return the chicken to the pot, covering with the rich curry sauce.
Bring the pot to the boil, reduce the heat and simmer, uncovered and stirring occasionally, until the chicken is very tender, about 15-20 minutes. If the sauce thickens a bit too much, add a little water.
To serve, squeeze the lemon juice over the curry and scatter with coriander leaves.
Serve with: Adam Liaw’s cucumber, pineapple and chilli pickled salad
KUKU PAKA (KENYAN CHICKEN CURRY) RECIPE – FOOD.COM
Total time: 1 hours 15 minutes
Prep time: 15 minutes
Cook time: 1 hours
Yield: 4-6 serving(s)
|3 lbs chicken, cut into pieces|
|1 onion, chopped|
|2 -3 hot chili peppers, minced|
|2 tablespoons fresh ginger, peeled and minced|
|2 tablespoons garlic, chopped|
|1/4 cup oil or 1/4 cup ghee|
|1 tablespoon curry powder|
|2 teaspoons cumin seeds or 3/4 teaspoon ground cumin|
|2 cups chopped tomatoes or 2 cups tomato sauce|
|2 cups coconut milk (15-ounce can)|
|salt and pepper|
|1/2 cup cilantro, chopped|
- 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.
Calories 1434.6, FatContent 89.8, SaturatedFatContent 39.4, CholesterolContent 255.2, SodiumContent 303.2, CarbohydrateContent 90.3, FiberContent 3, SugarContent 81.1, ProteinContent 67.3
TAMU SANA KUKU PAKA RECIPE – FOOD.COM
Total time: 1 hours 45 minutes
Prep time: 1 hours
Cook time: 45 minutes
Yield: 4-8 serving(s)
|4 chicken thighs|
|3 tablespoons freshly grated gingerroot (divided)|
|3 tablespoons freshly crushed garlic (divided)|
|4 tablespoons vegetable oil (divided)|
|nonstick cooking spray|
|4 large russet potatoes|
|3 tablespoons kosher salt (divided)|
|1 small white onion|
|1 green serrano chili pepper|
|1/8 teaspoon turmeric|
|1 teaspoon ground cumin|
|1 teaspoon sugar|
|1 (15 ounce) can crushed tomatoes|
|3 (15 ounce) cans coconut milk|
|1/8 cup lime juice|
|4 hardboiled and peeled eggs|
|2 tablespoons chopped fresh cilantro|
- Place the chicken thighs in a plastic freezer bag with half of the ginger (1 1/2 tbsp), half of the garlic (1 1/2 tbsp), half of the vegetable oil (2 tbsp) and a third of the kosher salt (1 tbsp). Leave to marinate in the fridge for at least one hour or even overnight.
- Preheat the oven to 375 degrees Farenheit.
- Cover two cookie sheets with foil and spray each with a nonstick cooking spray.
- On one sheet, place the chicken thighs, skin side up, in a single layer.
- Peel the potatoes and cut them into quarters. Put them in a single layer on the second cookie sheet. Spray the potatoes and sprinkle with a third of the kosher salt (1 tbsp).
- Roast the potatoes and chicken in the oven for 45 minutes.
- While the chicken and potatoes are cooking, make the gravy: Finely dice the onion and fry it in the other half of the vegetable oil (2 tbsp) until the pieces turn a light brown color. Add the spices, the rest of the garlic and ginger ( 1 1/2 tbsp each), the rest of the salt (1 tbsp), the sugar, the serrano chili, and the tomatoes. If you like it spicy, pound on the chili with a mallet or cut it up into small pieces. If you like it mild, cut two slits into the chili, but do not split it open.
- Cook, constantly stirring, for about five minutes, or until the tomatoes start sticking to the bottom of the pot.
- Pour in the coconut milk and stir to combine. Heat until hot but not boiling. Add the lime juice, eggs, and some cilantro (leave some for garnish). Taste for seasoning and add more salt, sugar, or lime juice to taste.
- When the chicken and potatoes are ready, place the potatoes directly in the gravy — they should be slightly browned on the edges. Take the skin off the chicken and put the chicken in the gravy as well (leave the meat on the bone, or take it off if you’d like). Be sure not to boil the gravy or the coconut milk will curdle.
- Garnish with cilantro and slices of limes.
- Serve with fresh basmati rice or thick slices of a crusty soft French bread for dunking.
Calories 1382, FatContent 92.7, SaturatedFatContent 59.9, CholesterolContent 290.5, SodiumContent 5794.6, CarbohydrateContent 109.5, FiberContent 18.5, SugarContent 30.4, ProteinContent 40.8
AYSHA BORA COCONUT CHICKEN CURRY (KUKU PAKA) RECIPE | TOGETHER …
Provided by: The Hubb Community Kitchen
Yield: Serves 4
Score each piece of the chicken in two or three places, slicing about 1cm into the meat.
Put the tomato, onion, ginger, garlic, chillies, cumin, coriander, turmeric and some salt and pepper into a food processor and blend to a rough paste. Rub one third of the paste all over the chicken, into the cuts and under the skin; reserve the rest of the mixture. Refrigerate the chicken for at least 1 hour, or up to 5 hours.
Preheat the grill to the highest setting, and line a large baking tin with foil.
In a large pan, melt the coconut oil on a medium heat; add the remaining paste and cook, stirring occasionally, for 20 minutes or until all of the moisture evaporates. Increase the heat slightly and cook for 3–5 minutes until the paste is thick and dark. Add the coconut milk and simmer for 25–30 minutes until the sauce is thick.
Meanwhile, put the marinated chicken, skin side up, in the lined baking tin and grill for 15 minutes, until well coloured and charred, then turn the chicken over and grill for another 5 minutes to make sure it is cooked through.
Stir the chicken and any juices into the curry pan, bring to a simmer, cover and cook for 5 minutes until the flavours have combined. Taste and adjust the seasoning if necessary. Add the boiled eggs and the lemon juice to taste. Sprinkle with the chopped coriander and serve with rice, chapatis or flatbreads.
What is the difference between Kuku and Paka?
Kuku is the Swahili word for chicken, and paka is the Bengali word for delicious. Heat the oil in a heavy pot over high heat and fry the chicken pieces two at a time until well browned, setting aside as you go. Reduce the heat to medium and add a little more oil to the pot if necessary.
What can I substitute for Kuku Paka?
Kuku paka is typically a mild curry, adapt the pepper and quantity to suit your taste. Chicken: Chicken thighs can be substituted with chicken breasts if preferred. Bite-sized chicken pieces also work well with this recipe and is particularly suited to children.
How to make chicken tikka masala?
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. Add the chicken, coconut milk, salt and pepper.
How to make chicken korma at home?
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. Add the chicken, coconut milk, salt and pepper.