Kuku Paka – Kenyan Chicken Curry

Pane-bistecca

A new month, a new country for our Culinary World Tour of Volkermampft.This month we travel to Kenya, that’s why I cook Kuku Paka – Kenyan Chicken Curry.

I was in Kenya in 1978 and I felt like a princess. This was so because I was invited to an Indian family’s home in Nairobi. They dressed me up as an Indian in silk saris and I fit well into the family with my tanned body from the safaris and my long, dark hair. I have many beautiful memories from that holiday. I saw lions and zebras in the wild for the first time, I ate food I didn’t know yet and I learned a lot!

Let me start my recipes from Kenya with a curry! The Kenyans learnt to love the curries the Indian migration workers brought with them. Around 1850 they came as merchants and railway workers to Kenya and stayed. They brought spices and recipes with them, which slowly made their way into the Kenyan kitchen. This curry is simpler than the Indian curry, but just as delicious!

Prep time

10 min

Cooking time

45 min

Portions

Total time

55 min

Ingredients

600 g Chicken Fillets
2 Tomatoes
2 large Potatoes
4 cloves of Garlic
1 Onion
2 cm Ginger
1 red Chili
some Oil
400 ml Coconut Milk
4 tbsp Curry Powder
1 tsp Cumin Seeds
Salt and Pepper

Instructions

Step 1

Chop the onion and ginger roughly and put them with the whole garlic cloves and the chili into the blender and blend. You may need a bit of water and it has not to be blended finely. I then added the chopped tomatoes and gave the blender a short blitz.

Step 2

Heat some oil in a put and fry this paste for approx. 5 minutes, until the oil separates.

Step 3

Then add the curry powder and the cumin seeds. Let fry for a few moments, then add the chicken and the diced potatoes. Let everything fry well, then add the coconut milk.