Kenyan Chicken Curry Recipe
Kenyan Chicken Curry Recipe is mostly called ” KuKu Paka”.
The word ‘kuku’ means ‘chicken’ in Swahili and many believe that ‘paka’ refers to a dish made with coconut milk. However, ‘paka’ is also the Punjabi word for ‘delicious.’
It is one of an amazing dish eaten in Kenyan and very nutritious as well.
In article, we will learn how to prepare this great dish in our homes.
RECIPE INGREDIENTS
1⁄2 cup lemon juice
1⁄3 cup vegetable oil
1 teaspoon ground cumin
3 teaspoons garam masala
1 tablespoon ground coriander
1 teaspoon paprika
1 teaspoon chili flakes
1⁄4 cup plain yogurt
1 stick cinnamon
2 long green chilies, finely chopped
300ml cream
1 kg chicken thigh fillet, cut into 3 cm pieces
40g fresh ginger, grated
6 garlic cloves, crushed
2 teaspoons ground turmeric
600g brown onions, chopped coarsely
2 teaspoons chili powder
2 teaspoons ground fenugreek
800g tinned crushed tomatoes
1 tablespoon honey
1⁄4 cup coarsely chopped coriander leaves
DIRECTIONS ON HOW TO MAKE KENYAN CHICKEN CURRY RECIPE
In large bowl, combine half the ginger, half the garlic, half the turmeric, half the juice and half the oil.
In addition, add all the cumin, garam masala, ground coriander, paprika, chili flakes and yogurt.
Add your chicken then turn to coat in marinade. Cover bowl with lid and refrigerate for 30 minutes or preferably overnight
Preheat oven to very hot (240°C/220°C fan-forced).
Cook chicken in lightly oiled shallow flameproof baking dish, uncovered, 10 minutes.(With the marinade).
Heat remaining oil in large saucepan, cook onion, chili powder, fenugreek, remaining ginger, garlic and turmeric, stirring, until onion softens.
Add tomatoes (with their juice), cinnamon, green chilies and remaining lemon juice.
Simmer, covered, for 10 minutes.
Stir in cream and honey, simmer, uncovered, for one minute.
Add chicken to curry, simmer about 5 minutes or until chicken is cooked through.
Remove from heat, stir in fresh coriander, serve over basmati rice, garnish with fresh coriander.
TRY OTHER CHICKEN RECIPES
RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
- 1⁄2 cup lemon juice
- 1⁄3 cup vegetable oil
- 1 teaspoon ground cumin
- 3 teaspoons garam masala
- 1 tablespoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon chili flakes
- 1⁄4 cup plain yogurt
- 1 stick cinnamon
- 2 long green chilies, finely chopped
- 300ml cream
- 1 kg chicken thigh fillet, cut into 3 cm pieces
- 40g fresh ginger, grated
- 6 garlic cloves, crushed
- 2 teaspoons ground turmeric
- 600g brown onions, chopped coarsely
- 2 teaspoons chili powder
- 2 teaspoons ground fenugreek
- 800g tinned crushed tomatoes
- 1 tablespoon honey
- 1⁄4 cup coarsely chopped coriander leaves
Instructions
- In large bowl, combine half the ginger, half the garlic, half the turmeric, half the juice and half the oil.
- In addition, add all the cumin, garam masala, ground coriander, paprika, chili flakes and yogurt.
- Add your chicken then turn to coat in marinade. Cover bowl with lid and refrigerate for 30 minutes or preferably overnight
- Preheat oven to very hot (240°C/220°C fan-forced).
- Cook chicken in lightly oiled shallow flameproof baking dish, uncovered, 10 minutes.(With the marinade).
- Heat remaining oil in large saucepan, cook onion, chili powder, fenugreek, remaining ginger, garlic and turmeric, stirring, until onion softens.
- Add tomatoes (with their juice), cinnamon, green chilies and remaining lemon juice.
- Simmer, covered, for 10 minutes.
- Stir in cream and honey, simmer, uncovered, for one minute.
- Add chicken to curry, simmer about 5 minutes or until chicken is cooked through.
- Remove from heat, stir in fresh coriander, serve over basmati rice, garnish with fresh coriander.