Kuku Paka Style Chicken
 
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Kenyan
Ingredients/ Συστατικά
  • 1 kilo / 2 lb. chicken breasts boneless, skinless
  • 150 gr. / 5 oz. tomato juice
  • 1 onion, peeled and quartered
  • 2 cm / 1in. fresh ginger
  • 2 garlic cloves
  • 2 green bell peppers cut in four (The original recipe calls for 4 chili peppers or poblano, but we prefer the mild version)
  • 1 tsp salt
  • 1 tsp ground cumin
  • ½ tsp ground turmeric
  • ½ tsp ground coriander
  • 3 tbsp olive oil
  • 1 can / 14 oz. coconut milk
  • 1 tbsp lemon juice
  • 1 tbsp sugar
  • Handful of parsley leaves, chopped, for garnish
  • Basmati rice as a side dish
Instructions/ Εκτέλεση
  1. In your blender, combine the tomato juice, onion, ginger, garlic, bell peppers or poblanos, salt, cumin, turmeric and coriander.
  2. Process, until a rough paste forms.
  3. Cut chicken in small cubic pieces and in a bowl mix it with ¾ cup of the spice paste.
  4. Place chicken in the refrigerator for at least 1 hour, or up to 5.
  5. In a deep pan heat in medium heat couple of tbsp of olive oil and add the remaining spice paste.
  6. Cook for about 30 minutes or until its color becomes from vivid red to dark red.
  7. Add the coconut milk and sugar and simmer until the sauce becomes thick as a cake batter, about 20.
  8. In the meantime, turn on the broiler in your oven or your BBQ and broil the chicken pieces for about 10 minutes (less on the BBQ).
  9. Take them out of the oven and throw them in the sauce cook for another 10 minutes.
  10. If the sauce is too thick you can add ¼ cup hot water to thin it.
  11. Serve over basmati rice.
Notes/ Σημειώσεις
Recipe freely adapted from many sources including New York Times Cooking
Recipe by Culinary Flavors at http://www.culinaryflavors.gr/kuku-paka-style-chicken/