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Chicken Coconut Curry - East African Kuku Paka

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Course Main Course
Cuisine East African
Servings 8
Calories 491 kcal

Ingredients
  

  • 2.25 pounds cut up chicken
  • 2 tomatoes finely chopped or 1/4 cup crushed tomatoes
  • 1 teaspoon tomato paste
  • 1 teaspoon crushed garlic
  • 1 teaspoon red chili
  • 1 teaspoon salt
  • 1 teaspoon green chili
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon turmeric powder
  • 1 can coconut milk If you want richer taste add 1/2 can more
  • 4 boiled eggs to garnish
  • 2 boiled potatoes optional
  • 1 tablespoon lemon juice
  • 2 tbsp oil
  • 2 tbsp yogurt
  • 1 tsp fenugreek leaves
  • Cilantro to garnish

Instructions
 

  • In a pot put the tomatoes and one green chili
  • Add the crushed garlic, ginger, green chili, cumin, coriander and tumeric powder
  • Add to it one teaspoon of tomato paste
  • Stir till the tomatoes are completely cooked
  • Boil the coconut milk separately before hand and when the masala is cooked just pour the coconut milk, mix well and let it cook for 5 minutes on low heat
  • Boil, chicken with ginger, garlic, cilantro and green chili chutney and salt to taste in enough water that will produce broth to add to the already made coconut curry
  • Add the chicken pieces and the boiled potatoes (optional)
  • Shell the eggs, cut them in halves and use it to garnish
  • Add lemon juice and garnish with cilantro
  • Serve with naan, paratha or rice!
Keyword Coconut Curry, Kuku Paka