This week we whipped up a curry using a recipe from Madhur Jaffrey’s Ultimate Curry Bible. We were after something creamy and fresh with a kick so settled on Gulzar Ahamed’s Chickn with Coconut (Kuku Paka).
‘In Kenya, Kuku is chicken and Paka is coconut, and this dish, which combines the two, may well be the most popular Kenyan-indian creation.’
We had a lot of fun making this curry and I can safely say it is one of the tastiest we’ve ever cooked.
When to cook: this dish is definitely one for when you’ve got a bit of time to prepare and leave the chicken to marinade.
Time: 3 hours inc. time to marinade
Chicken bought from one of our fave butchers, Duggard & Daughters Herne Hill.
Fresh herbs from the Fruit Garden Herne Hill.
Kuku Paka is best served with rice, plain rice or why not delve into another of Madhur’s fabulous recipes…..