Kuku Paka Chicken Curry

Kuku paka is a chicken dish with a coconut-based curry and is also called kuku na nazi. It has African, Indian and Arabic influences. Kuku in Swahili means chicken. Paka means to smear, to spread or to apply. The dish is particularly popular in the East African coast and among communities in Kenya, Tanzania and Uganda.

Coconut milk or coconut cream and curry spices are the main ingredients of the dish. Shrimp or fish are often substituted for chicken in this popular East African dish.
This recipe serves approximately 4 people and is perfect for a cosy dinner!

You will need: 

Spice Mix:

1 1/2 tsp Salt & Black Pepper
1 1/2 tsp Garam Masala
1 1/2 tsp Coriander Powder
1/2 tbsp Cumin
1/2 tsp Fennel

Main Ingredients:

500g Chicken Breast Fillet
Salt & Black Pepper to taste
Cornstarch for coating
3 tbsp Olive Oil
1 Onion, finely diced
3 tsp Garlic, finely chopped
A pinch of Asafoetida
1 tsp Ginger Powder
1 tsp Garlic Powder
1 tsp Onion Powder
2 tsp Turmeric Powder
3 Star Anise
1 Cinnamon Stick
2 cups Chicken Broth
2 tsp white miso,
400g Coconut Milk
100g Cherry Tomatoes, halved
200g Chickpeas, sterilised
1/2 Zucchini, chopped
2 tsp Kashmiri Chilli Powder

For Garnish:

Fried Crispy Tofu, diced
Crispy Fried Shallots
Sesame Seeds
Chopped Parsley

Instructions

In a bowl, combine the chicken pieces with salt, black pepper, and cornstarch. Mix well and set aside.
In a wok, heat olive oil over medium heat. Add the diced onion and sauté until translucent.
Stir in the garlic, ginger powder, garlic powder, onion powder, and Asafoetida, cooking for another 2 minutes. Add the spice mix (garam masala, coriander powder, cumin, fennel, turmeric) and cook for an additional 2 minutes until fragrant. Add the chicken to the wok, stirring well to coat with the spices and onion mixture. Pour in the chicken broth and bring to a gentle simmer. Add the coconut milk and white miso, stirring until incorporated. I also have a “fusion” cuisine; I add cherry tomatoes, chickpeas, and zucchini. Cook for about 10-15 minutes, until the chicken is cooked through. Finish with Kashmiri chilli powder for an extra kick.
Serve the curry hot, topped with crispy tofu, shallots, sesame seeds, and chopped parsley.

Anise-Property-Pungent, warm; liver, kidney, spleen and stomach meridians entered.
Actions-Warm yang and dissipate cold, regulate qi and alleviate pain.
Indications-Abdominal pain due to a cold hernia, lumbago due to kidney deficiency, vomiting due to stomach cold

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