Chicken Aku Paku
Paul Merret's version of a dish from zanzibar.
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INGREDIENTS
Nutrition- 2tablespoons peanut oil
- 1
- 2
- 3
- 3
- 1
- 1⁄2teaspoon ground turmeric
- 1⁄2teaspoon cumin seed
- 1⁄2teaspoon coriander seed
- 300ml chicken stock
- 2(400 ml) cans coconut milk
To serve
- 2tablespoons coconut cream
- 1bunch basil leaves
- 1⁄2
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DIRECTIONS
- Heat the oil in a large pan and fry the chicken pieces for 2-3 minutes until browned, remove and set aside.
- 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.
- 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.
- Season well, cover and simmer for 1 hour.
- 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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