As part of my Eating Around The World journey, I spun the globe and got Kenya. After googling around the web I found references to this dish, which demonstrates the melding of cultures. Quite literally, kuku paka translates to “chicken cat?” Paka must have another meaning that I can’t find, because this coconut chicken curry hardly has reference to felines. From what I’ve read, the etymology of paka in this context is unclear.
I have a love of curries. I don’t have a huge knowledge of African curries, but if this is what African curries are generally like – it was nice and I like it! Not only was it delicious, it was easy to make.
Now.. The next stop for the Around The World challenge looks like it will be Costa Rica!
2 chicken breasts, cut into chunks
2 cloves garlic, minced
1 inch ginger, minced
1 jalapeno, diced
1/2 tbsp lemon juice
salt, to taste
1/2 tbsp olive oil
1/2 onion, finely chopped
6 small red potatoes, cut into chunks
1 tomato, diced
1/4 tsp turmeric
2 cups water
2 cups coconut milk
cilantro, chopped for garnish
1. Place the chicken and the ginger, garlic, ginger, jalapeno, and lemon juice in a ziplock bag. Set aside.
2. In a cast iron skillet, heat the olive oil. Fry the onions until golden. Add the chicken mixture and mix, cooking for 10 minutes.
3. Add the tomatoes and mix in. Then add the potatoes and mix in, cooking for 5 minutes. Add the turmeric and cook for several more minutes.
4. Add the water and cook for 15 minutes.
5. Stir in the coconut milk and simmer for 10 minutes.
6. Garnish with cilantro.