Kuku paka. For authentic flavor, grill the chicken pieces before stirring them into the simmering sauce. If you like, you can also use boneless, skinless chicken breasts or thighs..men, but as with all popular dishes the recipe changes to accommodate differing palates, this is an authentic recipe from my friend who lives in Mombasa and makes my favourite form of kuku paka. This east African dish is one of the easiest "curries" you could ever make.
This kuku paka recipe is a favourite amongst the family.
It originates from the East African Coast with influence from the Indian cuisine.
This dish is so simple and sometimes referred to as kuku na nazi.
You can have Kuku paka using 9 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Kuku paka
- It's 1 tbsp of mince ginger.
- It's 1 tbsp of mince garlic.
- It's 2 tbsp of mince green chillies.
- Prepare 500 g of diced chicken.
- Prepare 2 tsp of turmeric powder.
- Prepare 400 g of coconut milk.
- Prepare 1 can of sweetcorn.
- You need 3 tbsp of oil.
- It's 1 of lemon(juice).
This kuku paka recipe is a favourite amongst the family. For faster navigation, this Iframe is preloading the Wikiwand page for Kuku Paka. Kuku Paka is a spicy chicken (kuku) curry that's cooked in coconut milk and spices. Chicken breast without the skin is lower in fat than the leg meat.
Kuku paka instructions
- Stir minced ginger, garlic, chilli in oil till fragrant.
- Add diced chicken (or you can use chicken on bone). Add 2 tsp turmeric so chicken is yellow..
- Simmer till chicken is cooked and add coconut milk, sweetcorn..
- Boil it for another 5-10 mins. Turn off the stove. Add coriander leaves and lemon juice Enjoy!.
Kuku Paka chicken-coconut curry, is a Swahili dish from the coast of Eastern Africa. Kuku Paka chicken-coconut curry, is a Swahili dish from the coast of Eastern Africa. Kuku paka pospite svježe nasjeckanim korijanderom i poslužite s basmati rižom. Receta de Kuku paka, con los ingredientes pollo, cebolla, leche, perejil, curry, tomates, limón Cómo hacer Kuku paka. Preparación: Colocar en una olla las presas de pollo, freírlas y una vez doradas.