Kuku paka – Kenyan chicken and potato curry – is both simple and delicious.
Unlike many curries, the chicken are cooked separately – which keeps the flavours and textures distinct– and folded into the coconut curry sauce just before serving.
For the chicken and potatoes:
- 1 Tb fresh ginger, grated
- 2 cloves garlic, crushed
- 1 Tb salt
- 2 Tb sunflower oil
- 8 bone-in chicken thighs
- 4 large potatoes, sliced into wedges
For the sauce:
- 1 Tb sunflower oil
- 1 onion, chopped
- 2 cloves garlic, minced
- a thumb of ginger, grated
- 1 fresh chilli, minced (or to taste)
- 1/2 tsp turmeric
- 1 tsp cumin powder
- 1 tsp sugar
- 1 tsp salt
- 400g tin of tomatoes
- 400ml tin coconut milk
- juice of a lime
- 4 hard-boiled eggs, halved
- chopped coriander, to serve
- In a small bowl, whisk together ginger, garlic, salt, and sunflower oil to make a marinade.
- Place the chicken pieces in a large, ziplock bag. Pour the marinade over the chicken, seal and leave in the fridge for at least two hours (or overnight).
- Preheat the oven to 375°F (185°C). Oil two baking sheets – arrange the chicken pieces on one, and the potato slices on the other. Drizzle the potatoes with oil, and season with salt and pepper.
- Bake the chicken and potatoes for about 45 minutes, or until cooked through.
- While the chicken and potatoes are cooking, make the sauce.
- Heat the oil in a wide saucepan over a medium flame. Add the onion and sauté until softened. Add the garlic, ginger and chilli and cook a few minutes more.
- Stir in the turmeric, cumin, sugar and salt, then add the tomatoes, breaking them up (if whole) with a wooden spoon. Cook for about five minutes, or until the tomatoes start to form a sauce.
- Add the coconut milk and heat through without boiling then remove from the heat. Stir in the lime juice and adjust the seasoning.
- Add the cooked chicken, potatoes and eggs to the saucepan, carefully spooning the sauce to cover them.
- Serve garnished with the chopped coriander.
Recipe found on Ten More Bites.