Kuku paka is a dish that originated in Mombasa, Kenya, where my parents spent their childhood before coming to England. It’s a hybrid of Indian and African cuisine and is absolutely delicious. It produces a lovely thick soup which is heavenly mopped up with a hunk of white bread. Not only is it scrumptious, it is also very easy to cook, requiring zero onion frying. However, a food processor is essential!
PREP TIME 20 minutes
COOK TIME 60 minutes
YIELD: 6-8 SERVINGS
- 1 kilo chicken cut into 3-inch chunks. I try to use a mixture of thigh and breast.
- 2 onions (400g) blitzed to a pulp
- 4 tomatoes chopped(300g) blitzed to a pulp
- 1 tin coconut milk
- 4 eggs boiled and peeled
- 3 cups boiling water
- 6 new potatoes par boiled
- 1 lemon juiced
- 1.5 tablespoons grated ginger (35g)
- 1.5 tablespoons crushed garlic (35g)
- 2 tablespoons green chilli paste
- 1 tablespoon rice flour mixed to a paste with 3 tablespoons water
- 1 handful fresh coriander (50g)
- 3 teaspoons salt
- Half a teaspoon tumeric
- 8 cloves
- 8 sticks of cinnamon (about half inch pieces)
- Use a food processor to blitz the onion and tomatoes. Pour into a deep cooking pot and add the ginger, garlic, green chilli, cloves, cinnamon, cloves and cinnamon, salt and turmeric
- Add the chicken and sizzle for a few minutes until the pieces of chicken change colour
- Add the potatoes and stir everything together.
- Pour in the coconut milk and hot water, cover and simmer on a low heat for about 40 minutes
- Once the chicken is cooked through add the rice flour slurry and lemon juice.
- Add the boiled eggs, giving them enough time to warm through. Sprinkle generously with fresh coriander
We love to eat this with plain white bread to mop up the gravy and steamed rice to finish
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