Recipe: Chicken with Coconut (Kuku Paka) by Madhur Jaffrey

Ingredients

  • 1 tsp lemon juice
  • 4 tbsp fresh coriander leaves, finely chopped
  • 400 ml can of coconut milk, well shaken
  • 3 tbsp corn or peanut oil
  • 1 tbsp ground cumin
  • ¾ tsp salt
  • 2 tbsp freshly grated coconut, or grated frozen, or desiccated
  • + 9 more ingredients
    • 2 bird’s eye chillies, chopped
    • 140 gr onions, peeled and chopped
    • 180 gr tomatoes, chopped
    • 1 tbsp lemon juice
    • ½ tsp cayenne pepper
    • 1 tsp salt
    • 4 cloves garlic, crushed to a pulp
    • 1 tbsp of peeled and finely grated fresh ginger
    • 1.45-1.5 kg chicken, skinned and cut into serving pieces or 700 gr of chicken breast

1. Start from the marinade. Put the chicken in a bowl, mix in the marinade ingredients and rub the all over the chicken pieces. Cover and set aside for 1 1/2 – 3 hours, refrigerating if necessary. 2. Make the sauce by putting the tomatoes, onions, chillies, coconut, salt and cumin into a blender...

View full recipe at SpringPad

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