Kuku Paka (Coconut Chicken Curry) By Aysha Bora From The Hubb Community Kitchen Recipe

Name: Kuku Paka (Coconut Chicken Curry) By Aysha Bora From The Hubb Community Kitchen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large chicken, cut into 8 pieces, excess skin trimmed away; 1 large ripe tomato, roughly chopped; 1 onion, peeled and quartered; 1 2-centimeter (3/4-inch) piece fresh ginger, peeled; 4 garlic cloves, peeled; 6 serrano chiles, stemmed and seeded (use less if you prefer milder curries); 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1 teaspoon ground turmeric; 2 tablespoons coconut oil; 2 (400-millileter/14.5-ounce) cans coconut milk; 3 eggs, hard-boiled, peeled and halved; 1/2 lemon, juice from; Salt, to taste; Pepper, to taste; 10 grams cilantro, chopped, to garnish (1/2 cup); Rice, chapati or flatbread, to serve

Servings: persons

1 large chicken, cut into 8 pieces, excess skin trimmed away
1 large ripe tomato, roughly chopped
1 onion, peeled and quartered
1 2-centimeter (3/4-inch) piece fresh ginger, peeled
4 garlic cloves, peeled
6 serrano chiles, stemmed and seeded (use less if you prefer milder curries)
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
2 tablespoons coconut oil
2 (400-millileter/14.5-ounce) cans coconut milk
3 eggs, hard-boiled, peeled and halved
1/2 lemon, juice from
Salt, to taste
Pepper, to taste
10 grams cilantro, chopped, to garnish (1/2 cup)
Rice, chapati or flatbread, to serve

1
Score each piece of chicken in two or three places, slicing about 1-centimeter/1/2-inch into the meat.
2
Put the tomato, onion, ginger, garlic, chiles, cumin, coriander, turmeric, and some salt and pepper into a food processor and blend to a rough paste. Rub one third of the paste all over the chicken, into the cuts and under the skin; reserve the rest of the paste. Refrigerate the chicken for at least 1 hour, or up to 5 hours.
3
Preheat the broiler to the highest setting, and line a large baking sheet with foil.
4
In a large pan, heat the coconut oil over medium heat; add the reserved paste and cook, stirring occasionally, for 20 minutes or until all of the moisture evaporates. Increase the heat slightly and cook for 3 to 5 minutes until the paste is thick and dark. Add the coconut milk and simmer for 25 to 30 minutes until the sauce is thick.
5
Meanwhile, put the marinated chicken, skin side up, on the prepared baking sheet and broil for 15 minutes, until well colored and charred, then turn the chicken over and broil for another 5 minutes to make sure it is cooked through.
6
Stir the chicken and any juices into the curry pan, bring to a simmer, cover and cook for 5 minutes until the flavors have combined. Taste and adjust the seasoning if necessary. Add the boiled eggs and a squeeze of lemon juice, or more to taste. Sprinkle with fresh cilantro and serve with rice, chapati or flatbread.

1000

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 large chicken, cut into 8 pieces, excess skin trimmed away, 1 large ripe tomato, roughly chopped, 1 onion, peeled and quartered, 1 2-centimeter (3/4-inch) piece fresh ginger, peeled, and more.

Yes, Kuku Paka (Coconut Chicken Curry) By Aysha Bora From The Hubb Community Kitchen falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kuku Paka (Coconut Chicken Curry) By Aysha Bora From The Hubb Community Kitchen

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