Chicken Aku Paku

Submitted by English_Rose

"From Zanzibar, this picquant chicken dish sings with coconut, cardamom and chili."

 

• Ready In: 1hr 40mins
• Ingredients: 16
• Serves: 3-4

ingredients

• 2 tablespoons peanut oil
• 1 large whole chicken, jointed
• 2 onions, finely chopped
• 3 garlic cloves, crushed
• 3 green tomatoes
• 1 fresh green chile, chopped
• 1⁄2 teaspoon ground turmeric
• 1⁄2 teaspoon cumin seed
• 1⁄2 teaspoon coriander seed
• 4 cardamom pods
• 1 1⁄4 cups chicken broth
• 3 1⁄2 cups coconut milk

• To serve

• 2 tablespoons coconut cream
• 20 basil leaves
• 6 ounces green beans, blanched
• steamed rice

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 chili 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 broth 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.