Chicken Aku Paku

READY IN: 2hrs 20mins
Recipe by MarraMamba

Paul Merret's version of a dish from zanzibar.

Top Review by TattooedMamaof2

This is great! I used 1 can of lite coconut milk and 1 can of broth, it's a good thing too because I had so much extra liquid! I also used 3 pieced chicken breasts (it's what I had on hand) instead of the whole chicken. I really enjoyed this, and am glad I came across it. Thanks!

Ingredients Nutrition

Directions

  1. Heat the oil in a large pan and fry the chicken pieces for 2-3 minutes until browned, remove and set aside.
  2. Add the onion and garlic to the pan and fry for 5-8 minutes until soft. Tip in the tomatoes and chilli and cook for a few minutes more.
  3. Using a pestle and mortar, pound the turmeric, cumin seeds, coriander seeds and cardamom pods to a fine powder. Add to the pan along with the chicken pieces. Add the stock and coconut milk and bring to a gentle boil.
  4. Season well, cover and simmer for 1 hour.
  5. To serve: stir in the coconut cream. Grind the basil to a rough paste using a pestle and mortar, and swirl this into the pan. Add the green beans and serve with bowls of steamed rice.

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