east african essentials: kuku paka chicken

How To Make east african essentials: kuku paka chicken

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  Step 1
  PREP/PREPARE
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  Step 2
  The Chicken You can use white or dark meat, up to you. You could also use pork. Tomatoes There are a lot of good brands out there, my favorite brands are Muir Glen, Cento, and San Marzano. An American brand that I use a lot is Hunts. You want diced or crushed tomatoes. Diced Green Chiles My favorite brand of green chiles is Hatch, and they come in 4-ounce cans. You can choose mild or hot, depending on the level of spice you desire. Garam Masala This might not be a spice you have in your cabinet. A good substitute would be an equal amount of Indian curry spice, or you could add about 1/2 teaspoon of cumin, and 1/2 teaspoon of allspice.
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  Step 3
  Gather your Ingredients (mise en place).
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  Step 4
  Add the diced chicken to a bowl, mix in the lemon juice, and let marinade in the fridge for an hour, but no longer. If you keep it in the marinade for over an hour, it will begin to get mushy. And we HATE it when that happens.
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  Step 5
  Add the oil and butter to a pan, over medium heat.
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  Step 6
  Add the diced chicken to the pan.
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  Step 7
  Cook until the chicken is browned on all sides, about 4 – 5 minutes.
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  Step 8
  Remove chicken, and reserve.
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  Step 9
  Do not clean out the pan.
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  Step 10
  Add the onions to the pan, and cook until translucent, about 2 – 3 minutes.
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  Step 11
  Add the garlic, and cook until fragrant, about 60 seconds.
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  Step 12
  Add the dry spices, and mix until combined, about 1 minute.
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  Step 13
  Add the tomatoes and chilis, then stir and simmer for about 2 – 3 minutes.
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  Step 14
  Add the coconut milk and stir until combined, about 1 minute.
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  Step 15
  If you want a thicker sauce, allow it to simmer for a bit longer, until it achieves your desired consistency. Do this before adding the chicken.
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  Step 16
  Add the chicken back to the pan.
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  Step 17
  Allow to simmer, stirring occasionally, until the chicken is warmed through, and fully cooked, about 2 – 3 minutes.
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  Step 18
  Do a final sampling for proper spicing.
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  Step 19
  PLATE/PRESENT
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  Step 20
  Serve while hot over rice. Enjoy.
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  Step 21
  Keep the faith, and keep cooking.
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  Step 22
  Namaste’
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