East African Style Kuku Paka or Broiled Chicken in Coconut Curry
Why I Love This Recipe
This recipe comes from East Africa, where I was born and raised. I have not gone back home for the past 30 years, but this is one dish that brings back so many memories, I remember mom grilling the chicken and making the curry and we would all sit and enjoy this with our very big family and close friends. We enjoyed this dish with homemade tandoori rotis or rice..... My kids enjoy this dish as well, as it has a barbeque flavor in it!
Ingredients You'll Need
Grilled chicken in a rich, creamy coconut curry and smoked with barbecue flavor!!!
2 Whole Chicken cut and cleaned
1 tbsp fresh ginger
1 tbsp fresh garlic
salt to taste
fresh pepper to taste
Marinate the chicken in the above ingredients and put it in a 400 degree preheated oven for 20 min. Make sure chicken is cooked through, turn the broiler on to 550 and broil the chicken until it is charbroiled at your satisfaction, while the chicken is in the oven make the curry.
1 med onion
3 fresh roma tomatoes
1 mild or hot jalapenos upon your taste
1 to 1/2 tsp turmeric powder
1/2 tbsp of salt
fresh parsley for garnish
1/2 cup heavy whipping cream
1 13.4 oz can of coconut milk
1 charcoal used to smoke the curry (optional)
1 tsp veg or canola oil to pour on the coal to make it smoke
Put 2 tbsp olive oil in a sauce pan, while that gets warm put the onion, tomatoes, and jalapenos in the blender and blend until everything is blended well, than pour the paste in the sauce pan and cook for about a minute. Sprinkle the turmeric in there as well as 1/2 tsp of salt, next add the coconut milk and whipping cream, stir this mixture well, this would be a good time to put the charcoal on the stove so it's fully lighted by the time your curry is ready and the chicken is cooked completely . Check on the chicken if the chicken is cooked through turn the broiler on and broil the chicken and add it to the coconut curry then put the charcoal on the foil and add oil and cover the sauce pan, depending on how strong you want the barbecue flavor to be will determine on how long you leave the charcoal in the curry. Finally sprinkle with fresh chopped coriander
Serve with tandoori roti or rice