Guest
Recipe ⬇️⬇️⬇️ or PRINT: This is a really easy to make African curry that tastes like an Indian curry. The richly spiced coconut tomato sauce is everything! You'll find everything you need at regular grocery stores. For a strictly traditional version, sear the chicken over charcoal for chargrilled flavour before adding into the sauce. To make this Monday-night-friendly, I've just pan-seared. - Nagi x —— Kuku Paka – African coconut chicken curry 4 chicken thigh fillets, skin-on and bone-in (~250g/8oz each)* 4 chicken drumsticks (~150g/5oz each)* 3/4 tsp EACH cooking/kosher salt and pepper THE CURRY: 2 tbsp coconut oil (or plain oil) 1 onion, finely diced 3 garlic cloves, finely minced 2 tsp ginger, finely minced 1 tbsp coriander powder 1/2 tbsp cumin powder 1/2 tbsp turmeric powder 1 tsp pure chilli powder or cayenne pepper, reduce or omit to taste* 400g/14 oz coconut milk, full-fat 400g/14 oz crushed canned tomato 1 1/4 tsp cooking / kosher salt 2 tbsp lemon juice (sub apple cider vinegar) 1/2 cup (lightly packed) coriander/cilantro leaves (sub parsley or baby spinach, or omit) SERVE with basmati or other rice 1. Pat chicken dry, sprinkle with salt and pepper. Heat oil in large pot on high, sear thigh skin until golden, then flesh side of thighs just for 1 min. Remove onto plate, then brown the drumsticks best you can (still raw inside). 2. Turn heat down to medium high, cook onion for 1 min then garlic & ginger for 2 min. Add spices, cook 30 sec. Add coconut milk, tomato and salt. Stir, put chicken back (add any juices on plate). Bring to simmer, lower so it’s bubbling gently. Simmer with lid on 10 min, then lid off 20 min. Stir through lemon juice and half coriander. Serve over rice garnished with remaining coriander. * Best cuts for juiciest results and tastiest sauce. For boneless thigh, return into sauce for last 10 min. For breast, cut into bite size pieces and simmer for only 5 min. Sauce is not super spicy but if you’re concerned, reduce or omit, then stir in bit by bit at end.
