Dining with Den – Kuku Paka – An African curry with optional side dish of Ajat – Adam Liaw recipe

Kuku Paka – An African curry with optional side dish of Ajat – Adam Liaw recipe

Kuku in Swahili mean chicken and Paka in Bengali means delicious

Ingredients

1 Tbsp oil

4 chicken Marylands

2 onions peeled and diced

4 cloves of garlic peeled and chopped

1 tbsp grated ginger

1 tbsp each of cumin , coriander and turmeric powder

1 tsp chilli powder

1 tsp salt

1 can (400g) coconut milk

1can (400g) diced tomatoes

Juice of half a lemon

1 cup of coriander leaves to serve

Steamed rice

Method

Heat oil in heavy pot. Cut 3 or 4 slits in each of the chicken pieces across the bone and fry 2 at a time until well browned. Remove and set aside.

Reduce heat to medium. Add more oil if needed. Fry onion until softened, then add ginger and garlic. Fry until fragrant. Add turmeric, cumin and coriander plus salt and stir to combine.

Add tomatoes and coconut milk, stir well and return chicken to the pot. Cover the joints with the sauce. Bring to boil then reduce heat and simmer ( covered for 20 to 30 minutes ). Uncover and sit for 10 minutes then cover and let cool. Reheat when ready to serve.

Squeeze over lemon juice and scatter coriander leaves over top and serve with steamed rice.

Ajat ( part chutney, relish & pickle )

Ingredients
2 Lebanese cucumbers ( peeled halved and sliced )
2 large red shallots ( peeled and thinly sliced
2 large red chiilies ( cut into chunks
Vinegar syrup
Half cup water
Half cup caster sugar
Half cup white vinegar

To make syrup – place ingredients in a small saucepan and bring to a simmer making sure the sugar is dissolved. Cool to room temperature.
Combine vegies in a bowl and pour over the cooled syrup and serve immediately.