Ingredients
Scale
- 1 whole chicken, cut into pieces
- 2 large onions, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 can (13.5 oz) coconut milk
- 1/2 cup cilantro, chopped
Instructions
- Step 1: In a large pot or Dutch oven, sauté the chopped onions in oil over medium heat until softened and translucent. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- Step 2: Add the chicken pieces to the pot and brown them on all sides. This usually takes about 5-7 minutes.
- Step 3: Stir in the turmeric powder and cumin powder, ensuring the chicken is evenly coated with the spices.
- Step 4: Pour in the coconut milk, bring to a simmer, then reduce heat to low. Cover the pot and let it simmer for about 30-40 minutes, or until the chicken is cooked through and tender.
- Step 5: Garnish with fresh cilantro before serving hot with rice or chapati.
Notes
- Store leftover Kuku Paka in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk if needed to prevent sticking.
- Serve this fragrant chicken curry with fluffy basmati rice and a dollop of plain yogurt for a cooling contrast.
- For a richer flavor, lightly toast the cumin powder in a dry pan for a minute before adding it to the dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American