African Coconut Curry (Kuku Paka)

Ingredients

1 Kg Chicken thigh Fillets – cut to 5 cm pieces *
1 tbsp vegetable oil (Sunflower / Corn)
2 Onions diced (Medium sized)
4 Garlic Cloves (chopped)
2½ cups HandS Coconut Milk (Original – 400 ml) **
1 tbsp Ginger (grated)
1 tbsp each of Turmeric, Cumin & Coriander powder
1 tsp dried Chilli powder
½ tsp Sea Salt
2 cups Tomato (diced – 400 gms)
½ lemon (extract juice only)
1 cup Fresh Coriander leaves (50 gms to garnish)
* Substitute with Potato / whole paneer for a delicious vegetarian dish.
* Note that Potato absorbs more oil during frying – prepare a bit more to top up.
** Substitute with HandS Coconut Cream for a richer taste.

Prep Time

15 minutes
Cook Time

25 minutes
Servings

3~4 Serving
Products Used

HandS Coconut Milk (Original)

STEPS

Heat the oil over high heat in a heavy pot, fry chicken pieces a handful at a time till well browned. Remove fried pieces and set aside – reduce heat to medium and add more oil if necessary. Fry onions till soft, then add garlic and ginger and stir till fragrance emits.

Add in the Turmeric, Cumin, Coriander, Chilli & Salt – keep stirring to combine well the contents of the pot. Next add in the Tomato & Coconut Milk – stirring well. Once contents are well mixed and gravy has taken on a rich red colour – add in the chicken and cover pot.

Bring the pot to a boil, then reduce heat and simmer. Keep stirring occasionally till the gravy begins to thicken and chicken turns tender (15~18 minutes of cooking). If gravy feels too thick, add in a little bit of water.

Serve by squeezing lemon juice over gravy, and garnish with coriander leaves. Can also add small chunks of diced pineapple.