Kuku Paka Coconut Curry (Print Version)
# Ingredients:
→ Chicken and Marinade
01 -
1 kilogram chicken, cut into pieces
02 -
Juice of 1 lemon
03 -
Salt, to taste
→ Cooking Ingredients
04 -
2 tablespoons vegetable oil
05 -
2 onions, finely chopped
06 -
4 cloves garlic, minced
07 -
1 inch fresh ginger, grated
08 -
2 tomatoes, chopped
09 -
2 green chilies, chopped
→ Spices
10 -
1 teaspoon ground cumin
11 -
1 teaspoon ground coriander
12 -
1 teaspoon turmeric
13 -
1 teaspoon paprika
14 -
1 teaspoon garam masala
→ Finishing Touch
15 -
250 millilitres coconut milk
16 -
Fresh coriander leaves, chopped, for garnish
# Instructions:
01 -
Combine chicken pieces with lemon juice and salt in a large bowl. Mix well to coat, then cover and let marinate for 30 minutes in the refrigerator.
02 -
Heat vegetable oil in a large pan over medium heat. Add chopped onions and sauté until golden and translucent.
03 -
Stir in minced garlic and grated ginger. Cook for 1 to 2 minutes until fragrant, stirring frequently.
04 -
Sprinkle in ground cumin, coriander, turmeric, paprika, and garam masala. Toast for 2 minutes to release essential oils, stirring constantly.
05 -
Add chopped tomatoes and chopped green chilies. Sauté until the tomatoes break down into a thick, rich sauce.
06 -
Add marinated chicken pieces to the pan. Sear on all sides over medium-high heat until lightly browned, about 7 minutes.
07 -
Pour in coconut milk. Reduce heat to low and simmer uncovered for 25 to 30 minutes, or until the chicken is tender and the sauce has thickened.
08 -
Taste and adjust salt as needed. Garnish with fresh coriander leaves and serve hot alongside steamed rice, naan, or chapati.
# Notes:
01 -
Store leftovers in an airtight container in the refrigerator for up to 3 days.
02 -
Freeze portions for up to 2 months; thaw overnight in the refrigerator and reheat gently.
03 -
Vegetarian variation: replace chicken with tofu, paneer, or mixed vegetables.
04 -
Seafood adaptation: substitute chicken with prawns or fish.
05 -
For extra spiciness, increase green chilies or add a pinch of cayenne pepper.