Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, kuku paka#4weekschallenge. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
This simple version was adapted from many of them, including Kirti Patel, Agnes Kalyonge and the author Madhur Jaffrey. It requires slowly grilling the marinated chicken, ideally over charcoal — a little extra work that lends the finished kuku paka a wonderful smoky flavor — though in a pinch, you can use a grill pan on the stove. It is a perfect illustration of how African, Arab and Indian influences meld in the coastal region.
Kuku paka#4weekschallenge is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Kuku paka#4weekschallenge is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can cook kuku paka#4weekschallenge using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Kuku paka#4weekschallenge:
- Prepare 1 chicken quartered
- Make ready Salt to taste,
- Get Chilli flakes
- Make ready 1 tspn tumeric
- Make ready 1 1/2 tspn black pepper
- Prepare Juice of 1 lemon
- Make ready 1 little cumin powder
- Prepare 1 cup heavy coconut milk
- Prepare 1 TBS garlic ginger paste
- Prepare 1 tspns oil
Kuku Paka is a spiced chicken and coconut curry dish that is full of exotic flavours. Also called Kuku na Nazi, the dish is popular in parts of East Africa and among Indian communities living in Kenya, Tanzania and Uganda. Paka in Swahili means to smear, to spread or to apply, and Kuku means chicken. Kuku Paka, a chicken-coconut curry, is a Swahili dish from the coast of Eastern Africa.
Instructions to make Kuku paka#4weekschallenge:
- In a large bowl, mix chilli flakes, salt, black pepper, cumin powder, garlic n ginger paste, tumeric, oil and the lemon to paste like
- Add the chicken to the bowl and spread the paste in and out of the pieces, making sure the paste is well distributed
- Cover n let marinate in fridge for 30 min
- On low charcoal heat, start grilling the chicken pieces, let them cook for 5 min and turn the other side and let it cook for the same duration
- Turn the pieces over and start drizzling the heavy coconut milk, ensuring equal distribution, as the side cooks turn over and repeat the process till the chicken is done
It is also sometimes called an Ismaili dish, and it shows up on some Indian menus — which all makes sense when one considers that the Swahili civilization itself is a mixture of influences from Africa, Arabia, and India. Kenyan coconut chicken is a variation of the popular kuku paka. Kuku Paka is a spicy chicken (kuku) curry that's cooked in coconut milk and spices. It's similar to Thai green curry and is typically served with white crusty bread or makate mimina and rice. This dish is often served during celebrations, when the family sits round the table with a hearty pot of steaming kuku paka and basmati rice.
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