Easy Way to Cook Delicious Kuku paka

Kuku paka Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

For authentic flavor, grill the chicken pieces before stirring them into the simmering sauce. If you like, you can also use boneless, skinless chicken breasts or thighs.

Here is the best “Kuku paka” recipe we have found so far. This will be really delicious.

Ingredients of Kuku paka

1. It’s 1 tbsp of mince ginger.
2. Make ready 1 tbsp of mince garlic.
3. Take 2 tbsp of mince green chillies.
4. It’s 500 g of diced chicken.
5. You need 2 tsp of turmeric powder.
6. It’s 400 g of coconut milk.
7. You need 1 can of sweetcorn.
8. Prepare 3 tbsp of oil.
9. Prepare 1 of lemon(juice).

Kuku is the Swahili word for chicken, and paka is the Bengali word for.For faster navigation, this Iframe is preloading the Wikiwand page for Kuku Paka.Kuku Paka is a spicy chicken (kuku) curry that's cooked in coconut milk and spices.Chicken breast without the skin is lower in fat than the leg meat.

Kuku paka instructions

1. Stir minced ginger, garlic, chilli in oil till fragrant.
2. Add diced chicken (or you can use chicken on bone). Add 2 tsp turmeric so chicken is yellow..
3. Simmer till chicken is cooked and add coconut milk, sweetcorn..
4. Boil it for another 5-10 mins. Turn off the stove. Add coriander leaves and lemon juice Enjoy!.

This dish is so simple and sometimes referred to as kuku na nazi.This kuku paka recipe is a favourite amongst the family.This east African dish is one of the easiest "curries" you could ever make.

Kuku Paka chicken-coconut curry, is a Swahili dish from the coast of Eastern Africa.Kuku paka pospite svježe nasjeckanim korijanderom i poslužite s basmati rižom.Kuku Paka chicken-coconut curry, is a Swahili dish from the coast of Eastern Africa.Receta de Kuku paka, con los ingredientes pollo, cebolla, leche, perejil, curry, tomates, limón Cómo hacer Kuku paka.Preparación: Colocar en una olla las presas de pollo, freírlas y una vez doradas.