Coconut Curry Chicken (Impression)
Juicy chicken cooked with tomatoes, coconut milk, and a warm spice blend. A well-loved East African dish for a flavorful meal.
# Liste des ingrédients:
→ Chicken with seasoning
01 -
4 drumsticks (around 150g each)
02 -
4 skin-on, bone-in thigh fillets (roughly 250g each)
03 -
3/4 tsp salt (kosher)
04 -
1/2 tsp ground black pepper
→ Making the sauce
05 -
2 tbsp melted coconut oil
06 -
1 finely chopped onion
07 -
3 minced garlic cloves
08 -
2 minced ginger teaspoons
09 -
1 tbsp ground coriander seeds
10 -
1/2 tbsp cumin powder
11 -
1/2 tbsp powder from turmeric root
12 -
1 tsp chili powder, or use cayenne
13 -
400g thick coconut milk
14 -
A can of crushed tomatoes (400g)
15 -
1 1/4 tsp kosher salt
16 -
2 tbsp fresh lemon juice
17 -
1/2 cup chopped fresh cilantro leaves (loosely packed)
→ Serving suggestions
18 -
Serve with flatbreads or basmati rice
# Étapes de préparation:
01 -
Use paper towels to dry the chicken pieces. Spread the salt and pepper over them evenly.
02 -
Warm up coconut oil in a sturdy large pot on high heat. Place the thighs skin-down to sear for about 4 minutes, or until golden. Flip them and cook for 60 seconds. Move them aside onto a plate. Sear each side of the drumsticks for about 2 minutes before transferring them to the same plate.
03 -
Turn the heat down to medium-high. Toss in the onion and stir it around for a minute until softened. Add the garlic and ginger, cooking for 30 seconds till you can smell them. Sprinkle in chili, turmeric, cumin, and coriander while stirring for half a minute to release the spices' aroma.
04 -
Stir in the crushed tomatoes and coconut milk. Add the salt and mix well so it all comes together. Drop the chicken pieces along with any juices from the plate back into the pot. Try to get the chicken as submerged in the sauce as possible.
05 -
Allow the mixture to bubble softly. Turn the heat down to maintain that gentle simmer, cover with a lid, and cook for about 10 minutes. Take the lid off and let it cook uncovered for 20 minutes more, stirring occasionally to keep it from sticking.
06 -
Mix in the lemon juice and half of the cilantro. Dish it out into bowls, top it with the remaining cilantro, and serve it alongside flatbreads or rice.
# Informations complémentaires:
01 -
This dish, called Kuku Paka, comes from East Africa and blends coconut and chicken in a Swahili-inspired curry.
02 -
Skip or reduce the chili if you'd rather it milder.
03 -
Using full-fat coconut milk gives this curry its rich, creamy texture.