Kuku Paka ~ Kenyan Chicken Curry
Servings 4
Ingredients
- 800 gm chicken cut into small pcs and washed
- FOR GRINDING:
- 2 medium onions
- 3 green chillies
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1/2 tsp cumin
- 1/4 cup water
- FOR GRAVY:
- 1 tbsp ghee
- 2 tbsp curry powder
- 2 large tomatoes finely chopped
- 200 ml coconut milk
- Salt and pepper to taste
- Coriander leaves for garnish
Instructions
- Grind all the ingredients under the "for grinding" into a smooth paste and set aside.
- Heat ghee in a saucepan. Add the ground paste and curry powder and cook on low flame for around 10 to 15 minutes, stirring occasionally.
- Add in the tomatoes and cook for another 10 minutes. Now add the coconut milk, chicken, salt and pepper and cook on medium-low flame till the chicken is completely cooked.
- Add the coriander leaves for the final touch up.
- Serve this creamy chicken curry with rice or rotis.
Notes
This is supposed to be a really fiery curry. Normally chile peppers are used in this curry, however I added green chillies as per my family's spice capacity. Add more if you can take it! Instead, I adjusted on the pepper. :)
If you like cumin flavor, you can increase it to 2 tsp of seeds or 3/4 tsp of powder. I have a cumin averse family, even though I love the flavor, and therefore added bare minimum.
As the curry sits, it thickens. Add a little hot water if you want it to be slightly loose in texture.
If you like cumin flavor, you can increase it to 2 tsp of seeds or 3/4 tsp of powder. I have a cumin averse family, even though I love the flavor, and therefore added bare minimum.
As the curry sits, it thickens. Add a little hot water if you want it to be slightly loose in texture.