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Kenya: Ku Ku Paka (Coconut Chicken of Africa)

Source of Recipe

unknown


Recipe Introduction

It is customary to add 1 or 2 hot red peppers to this dish in Africa, but because of the delicacy of the coconut and the chicken, we suggest that Pilli-pilli be served with the dish separately In a 6-quart Dutch oven or electric skillet:
Saute: 3 medium ONIONS cut in 1/2-inch slices
3 PEPPERS cut in 1/2-inch rings
1/2 tsp. GROUND GINGER
1 tsp. CURRY POWDER
1 tsp. SALT
1 tsp. SUGAR
1 tsp. GARLIC POWDER (or 3 cloves crushed)
4 whole CLOVES in
2 oz. OIL or MARGARINE until vegetables are soft,
Add: 4 medium TOMATOES cut in 1/2-inch slices and
2 Tbs. GRATED LEMON PEEL and cook for 2 minutes.
Add 2 3-lb. FRYER CHICKENS cut into 8 pieces each.
Saute mixture about 5 minutes.
Add: 2 cups COCONUT MILK
and
4 medium POTATOES cut in 1- to 2-inch chunks.
Simmer gently covered for 30 minutes until potatoes and chicken are done.
Remove the chicken pieces.
Stir the stew thoroughly but carefully so as not to break up vegetables.
Ladle the stew onto a serving platter and arrange the chicken on top. Sauce should be quite thick.