Kuku Paka
Ingredients
2 tsp garlic, crushed
Juice of 1 lemon
1/2 tsp salt
2 tsp chilli powder
1 kg boneless chicken thighs
1 large onion
1 roma tomato
3 green chillies
Handful coriander leaves
2 Tbsp Ghee or olive oil
1/2 tsp ground black pepper
1/2 tsp turmeric powder
1.5 tsp coriander powder
1.5 tsp cumin powder
400ml unsweetened coconut milk
Basmati rice, for serving
Fresh coriander, for serving
Method
Add the chicken thighs to a large metal bowl, Add in crushed garlic, lemon juice, chilli powder, and salt. Toss to coat the chicken with spices. Cover and allow to marinade for 4 hours or overnight.
Roughly chop the onion, chilli, and coriander, place in a blender, and blend till smooth.
Preheat your oven to 180C. Place the chicken thighs on a baking tray and pop into the oven for 30 minutes.
Heat a large saucepan on medium heat. Add in the ghee or olive oil.
Add in the ground turmeric, black pepper, coriander, and cumin. Fry till fragrant, 1 minute.
Add the blended onion mixture and allow to cook on low heat for 10 minutes.
Stir in the coconut milk. Bring to a gentle simmer. Cook for 10 minutes until slightly thickened.
Add in the baked chicken thighs, and allow to simmer on low heat for 10 minutes. Season with salt if needed. Garnish with fresh coriander.
Serve the kuku paka over steamed rice. Enjoy!
The Tocka Blog 