Kuku Paku (African Coconut Chicken Curry)<\/h1><\/div><\/span><\/div><\/div>[\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″]<\/div>Ingredient<\/h2><\/div><\/div>[vc_empty_space][vc_column_text css_animation=”top-to-bottom”]<\/p>\n
1 tsp butter, unsalted<\/p>\n
\u00bd green pepper, diced<\/p>\n
\u00bd onion, minced<\/p>\n
2 green chilies (mild jalapenos or small poblanos)<\/p>\n
2 garlic cloves, minced<\/p>\n
1 inch fresh ginger, minced (or 1\/4 tsp dry, ground ginger)<\/p>\n
450g chicken breast<\/p>\n
450g potatoes, diced<\/p>\n
1 tomato, diced<\/p>\n
\u00bd small lemon, juiced (about 1 Tbsp juice), optional<\/p>\n
1 Tbsp curry powder<\/p>\n
\u00bd tsp salt<\/p>\n
\u00bc tsp turmeric<\/p>\n
1 Tbsp unbleached all purpose flour<\/p>\n
250 ml water<\/p>\n
250ml Emma UHT Coconut Milk 18%<\/p>\n
4-6 hard boiled eggs, peeled, optional<\/p>\n
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<\/div>Preparation Methods<\/h2><\/div><\/div>[vc_empty_space][vc_column_text css_animation=”top-to-bottom”]<\/p>\n
Step 1<\/strong><\/p>\nMelt butter in a large, skillet (cast iron works well). Add onions and green peppers and saut\u00e9 for 5 minutes, until soft.<\/p>\n
\nStep 2<\/strong><\/p>\nAdd the chicken and brown over medium high heat, until golden, 5-7 min.<\/p>\n
\nStep 3
\n<\/strong><\/p>\nAdd the potatoes, tomatoes, garlic, ginger, chilies, lemon juice (if using), turmeric, curry powder, and salt. Whisk the water into the flour until smooth. Add to the mixture the skillet. Simmer, uncovered over medium heat until the potatoes are tender and the mixture has begun to thicken.<\/p>\n
\nStep 4
\n<\/strong><\/p>\nMix in the Emma UHT Coconut Milk 18% (and boiled eggs, if using) and simmer for an additional 15 minutes,<\/p>\n
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Ingredient<\/h2><\/div><\/div>[vc_empty_space][vc_column_text css_animation=”top-to-bottom”]<\/p>\n
1 tsp butter, unsalted<\/p>\n
\u00bd green pepper, diced<\/p>\n
\u00bd onion, minced<\/p>\n
2 green chilies (mild jalapenos or small poblanos)<\/p>\n
2 garlic cloves, minced<\/p>\n
1 inch fresh ginger, minced (or 1\/4 tsp dry, ground ginger)<\/p>\n
450g chicken breast<\/p>\n
450g potatoes, diced<\/p>\n
1 tomato, diced<\/p>\n
\u00bd small lemon, juiced (about 1 Tbsp juice), optional<\/p>\n
1 Tbsp curry powder<\/p>\n
\u00bd tsp salt<\/p>\n
\u00bc tsp turmeric<\/p>\n
1 Tbsp unbleached all purpose flour<\/p>\n
250 ml water<\/p>\n
250ml Emma UHT Coconut Milk 18%<\/p>\n
4-6 hard boiled eggs, peeled, optional<\/p>\n
[\/vc_column_text][vc_empty_space height=”20″][\/vc_column_inner][vc_column_inner width=”3\/4″]
Preparation Methods<\/h2><\/div><\/div>[vc_empty_space][vc_column_text css_animation=”top-to-bottom”]<\/p>\n
Step 1<\/strong><\/p>\n Melt butter in a large, skillet (cast iron works well). Add onions and green peppers and saut\u00e9 for 5 minutes, until soft.<\/p>\n Step 2<\/strong><\/p>\n Add the chicken and brown over medium high heat, until golden, 5-7 min.<\/p>\n Step 3 Add the potatoes, tomatoes, garlic, ginger, chilies, lemon juice (if using), turmeric, curry powder, and salt. Whisk the water into the flour until smooth. Add to the mixture the skillet. Simmer, uncovered over medium heat until the potatoes are tender and the mixture has begun to thicken.<\/p>\n Step 4 Mix in the Emma UHT Coconut Milk 18% (and boiled eggs, if using) and simmer for an additional 15 minutes,<\/p>\n
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