I am always fascinated in participating in challenges that give me recipes that I know if I try, I will have licked and clean plates, otherwise there is no use cooking, right? For the month of June, for the International Food Challenge, Remya of Lemon Kurry was the host for the month and she had given us some really delectable recipes based on East African cuisine.
African cuisine has a lot in common with Asian and Arabian cuisine and is highly influenced by various world cuisines. Just look for instance, into this creamy chicken curry that I chose to make for this challenge - every ingredient in it makes you feel as though you are cooking something Indian! The final dish is so apt for our parathas, chapathis or rice that you could easily pass it off as our curry. The day I made this for the family and served it, everybody thought it was one of my Indian chicken curry experiments, but when I told them that the base recipe is Kenyan, they were surprised. We had it with some parathas and they were just too good... Off to the way I made it...
African cuisine has a lot in common with Asian and Arabian cuisine and is highly influenced by various world cuisines. Just look for instance, into this creamy chicken curry that I chose to make for this challenge - every ingredient in it makes you feel as though you are cooking something Indian! The final dish is so apt for our parathas, chapathis or rice that you could easily pass it off as our curry. The day I made this for the family and served it, everybody thought it was one of my Indian chicken curry experiments, but when I told them that the base recipe is Kenyan, they were surprised. We had it with some parathas and they were just too good... Off to the way I made it...
Kuku Paka ~ Kenyan Chicken Curry
Serves 4
Recipe adapted from here
Ingredients:
800 gm chicken, cut into small pcs and washed
For grinding:
2 meduim onions
3 green chillies
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp cumin
1/4 cup water
For curry:
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
2 tbsp curry powder
2 large tomatoes, finely chopped
200 ml coconut milk
Salt and pepper to taste
Coriander leaves for garnish
Method:
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:
1. 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. :)
3. 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.
3. 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.
2. As the curry sits, it thickens. Add a little hot water if you want it to be slightly loose in texture.