Kuku Paka Style Chicken
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Kenyan
- 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
- In your blender, combine the tomato juice, onion, ginger, garlic, bell peppers or poblanos, salt, cumin, turmeric and coriander.
- Process, until a rough paste forms.
- Cut chicken in small cubic pieces and in a bowl mix it with ¾ cup of the spice paste.
- Place chicken in the refrigerator for at least 1 hour, or up to 5.
- In a deep pan heat in medium heat couple of tbsp of olive oil and add the remaining spice paste.
- Cook for about 30 minutes or until its color becomes from vivid red to dark red.
- Add the coconut milk and sugar and simmer until the sauce becomes thick as a cake batter, about 20.
- 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).
- Take them out of the oven and throw them in the sauce cook for another 10 minutes.
- If the sauce is too thick you can add ¼ cup hot water to thin it.
- Serve over basmati rice.
Recipe freely adapted from many sources including New York Times Cooking
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/kuku-paka-style-chicken/
3.3.3070