Monday, May 19, 2014

"ATW80DS" - Kuku Paka from Kenya

The photo for this recipe does not do it justice... It is actually a lot better than it looks.
Serving Size: 4-6
  • 2 medium onions, thinly sliced
  • 4 medium potatoes, peeled and cubed
  • 2 tomatoes, diced
  • 1 tbsp tomato paste
  • 3 cloves garlic, finely minced
  • 1 1-inch section of fresh ginger, finely minced
  • 1/2 bunch of cilantro, washed and chopped
  • 1/2 lemon
  • 1.5 lbs chicken breasts, trimmed and skinned (my dad always used a whole cut-up chicken, but I much prefer using breasts for ease of eating with little kids)
  • 2 tbsp coconut oil (or olive oil if you don’t have coconut oil)
  • 1 can coconut cream (I really, really like the taste of coconut cream vs. coconut milk.  However, it can be harder to find.  If necessary, just go with coconut milk)
  • 2-3 cups chicken broth
  • 1 tsp turmeric
  • 1 tsp cumin (freshly ground from seed is best)
  • 1 tsp coriander (again, freshly ground from seed is preferred)
  • 2 tsp salt, and possibly more to taste
  • cayenne chili powder to taste (I usually add about 3/4 tsp)
  • 1 tsp garam masala
  • Basmati rice

  • I generally start by either broiling or grilling the chicken breasts until just cooked through.  Briefly let them cool and then chop into bite-sized pieces.
  • Heat oil in a large Dutch oven or saucepan.
  • Add potatoes and cook until nicely browned.  Remove them and place in a bowl for later use.
  • Add onion (and more oil if needed) and fry them until dark brown
  • Add tomatoes and tomato paste and cook for 1 minute, stirring vigorously
  • Add garlic, ginger, turmeric, salt, cumin, and coriander and cook for 2 minutes, stirring vigorously
  • Put into the pan: cooked potatoes, chicken, coconut cream and enough chicken broth to cover the meat and veggies
  • Bring to a boil and then reduce to a simmer for about 25 minutes.
  • Add garam masala, cayenne pepper, and additional salt as needed.  Cook for 5 minutes.
  • Add cilantro and lemon juice and cook 2 minutes.

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