Kuku Paka (Chicken in a Spiced Coconut/ Tomato Sauce)
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 2 -3 tablespoons cooking oil or 2 -3 tablespoons butter
- 1 large onion, finely chopped (about 1 1/2 cups)
- 2 green peppers, chopped (about 1 1/2 cups)
- 1 garlic clove, minced
- 1⁄2 teaspoon ground ginger
- 2 teaspoons curry powder
- 1⁄4 teaspoon ground cloves
- 1 teaspoon salt
- 1 (3 lb) roasting chickens, cut into serving-sized pieces
- 1 cup water
- 4 potatoes, cleaned and cut into quarters (about 2 lbs)
- 3 ripe tomatoes, cut into chunks (about 1 1/4 cups)
- 2 cups coconut milk
- 1⁄4 cup fresh cilantro or 1/4 cup parsley, chopped
- 1 tablespoon lemon juice (optional)
directions
- 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.
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RECIPE SUBMITTED BY
JanetB-KY
Winchester, Kentucky
<p><span style=color: #ff0000;><strong><span style=color: #800080;>I run a food blog named </span><span style=color: #000080;>www.fromcupcakestocaviar. com</span></strong></span></p>
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