It is called kuku paka – kuku is the Swahili word for chicken, but the etymology of paka is unclear. The dish is well-known on the coast of East Africa where coconuts are abundant. It has become known beyond this region, largely due to the dispersal of the Ismaili community, which considers the curry to be one of its quintessential dishes.Ingredients:
2-3 tbsp cooking oil or butter
1 Onion, finely chopped
2 sweet green peppers (bell peppers), chopped
1 clove fresh garlic, minced
½ tsp ground ginger
½ tsp curry powder
a few whole cloves
1 tsp salt
1 Chicken, cut into small serving-sized pieces
1 cup water
4-6 potatoes, cleaned and cut into quarters
3 ripe tomatoes, cut into chunks
2 cups coconut milk
fresh cilantro or parsley, chopped
1 tbsp lemon juice (optional)
Directions:
Heat the oil in a large pot. Over high heat fry the onions and green peppers for a few minutes, stirring constantly Stir in the minced garlic and fry for a minute longer. Add the spices and salt and mix well.
Add the Chicken to the pot. Add another spoonful of oil if necessary to keep Chicken from sticking. Brown the Chicken pieces on all sides. Remove Chicken and set aside.
Add the water to the pot and bring to a slow boil. Add the potatoes and cook them until they begin to become tender. Return the Chicken to the pot and continue to cook at a low boil, stirring occasionally, until the Chicken and potatoes are done.
Stir in the tomatoes and cook for a few minutes more. Then add the coconut milk, reduce heat, and gently stir and simmer until sauce is thickened. Stir in the lemon juicec. Garnish with the fresh coriander leaves or parsley immediately before serving.
Serve with chapati or steamed Rice
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