The Chicken curry It is a classic dish of which there are countless versions, including express preparations like our recipe in ten minutes. In this case we go to the eastern part of the African continent to lick our fingers with a plate of kuku pakaa kind of fusion recipe between African and Indian cuisine, which can also be cooked using a barbecue or grill.
As we read in the original source of this specific version, traditionally this dish is prepared browning the chicken pieces over coals to finish cooking with the succulent sauce, but it can also be adapted to an indoor kitchen using a regular griddle, frying pan or oven.
You can use any cuts of chicken you prefer, even simple diced, skin-on-bone clean breasts for a leaner, easier-to-eat version. The boneless thighs and drumsticks and with well marked skin they are much tastier, and of course they are the ideal option if we are going to cook them on the barbecue.
The sauce recipe, which is first prepared separately from the meat, can be applied to other meats for stewing, to firm-fleshed fish or prawns, or to vegetarian versions with tofu, coarse textured soy, seitan, or tempeh. If you don’t want to mess with the spice mix, use 1 heaping tablespoon of curry mix (or more) already prepared.
Blend the tomato, onion, garlic, ginger, chili, spices and the juice of half a lemon with a pinch of salt until you get a paste. Arrange the chicken in a bowl and spread some of this mixture all over. cover and leave marinate in the fridge at least 30 minutes.
Heat two or three tablespoons of oil in a saucepan and add the rest of the prepared pasta, stirring well, until it begins to release scent and bubble slightly. Add a little salt and cook over medium heat for a few minutes until the liquid is reduced, about 10-15 minutes.
Add the coconut milk, stir and let cook over low heat without boiling, stirring from time to time. Meanwhile, remove the chicken from the fridge, slightly remove the marinade and brown it over coals, on the grill or under the oven grill, allowing it to take on a good color and the skin to caramelize a little.
add the chicken to the sauce pot of curry and cook the whole for about 10-15 minutes more or until it reduces and the chicken is well cooked inside. Serve with fresh coriander and extra lemon juice.
With what to accompany chicken in kuku paka sauce
This type of spicy sauces that bathe the poultry ask for a garnish of loose and aromatic rice, such as basmati or some variety such as jasmine or Thai, although wholemeal or another grain, such as couscous or quinoa, would also do well. We can complete the menu with a first course also with an African flair, such as the avocado and peanut slaai salad.
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