Embark on a culinary adventure in Kenya with Kuku Paka, a tantalizing dish that sets itself apart by an exceptional step: grilling marinated chicken to perfection before they meet a creamy coconut sauce. This unique preparation infuses the succulent chicken with a smoky, charred essence that pairs harmoniously with the rich, aromatic coconut-infused sauce.
In a CONTAINER, mix Kuku Paka spices with 1 tbsp lemon juice and 2 tbsp oil.
Season chicken with salt to taste.
Add the chicken to the container and coat it well with the marinade.
Let it marinate for 1-2 hours.
Take chicken out. Shake off excess liquid.
Add coconut milk to the container. Set aside.
Grill or Broil
Grill or broil the chicken pieces until there are browned on all sides.
Stew - 1. Fry Aroma-Veggies
In a large POT, heat 2 tbsp oil over medium heat. Fry the onions until they turn golden brown, stirring frequently.
Add the garlic and optionally chilies. Fry for 1 minute.
Add the tomatoes. Mix well. Cook until it turns into a paste-like mixture. Stir frequently.
Stew - 2. Add Meat & Coconut Milk
Add the chicken, coconut milk, and salt & pepper to taste.
Reduce heat to medium-low. Cover. Cook until the sauce thickens, about 20-30 minutes. Adjust salt & pepper to taste.
Serve
Sprinkle the plated dish with lemon juice.
Enjoy!
Notes
[1] Substitute with chicken tender or breast or white firm fish (e.g. halibut). Cut larger pieces into 2-3 parts.Ugali recipe: see notes in the Kenyan Sukuma Wiki recipeIrio Recipe
2 medium potatoes, peeled and cut into 1/2 inch slices
1/3 cup each: frozen green peas and corn kernels
In a POT, bring 1 cup of lightly salted water to a boil.
Add potatoes. Cook until almost tender.
Add green peas. Cook until the potatoes are tender.
Turn the heat off. Drain, but keep about 1/2 cup of the cooking water.
Mash the potatoes and peas. Return some of the cooking water as needed.
Add the corn and mix well. Cover and let it rest for 5 minutes.