Kuku Paka — Coconut Chicken Curry

Shopping list

• 800 g chicken thighs — bone-in, skin removed, cut into pieces

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• 400 ml coconut milk — tinned

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• 2 piece onions — finely chopped

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• 4 clove garlic cloves — minced

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• 25 g fresh ginger — grated

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• 3 piece tomatoes — chopped

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• 1.5 tsp ground cumin

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• 1.5 tsp ground coriander

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• 1 tsp ground turmeric

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• 4 piece cardamom pods — crushed

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• 3 tbsp vegetable oil

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• 1 bunch fresh coriander — chopped, for garnish

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• 1 tsp salt — or to taste

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• 0.5 tsp black pepper — freshly ground

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Step by step

1. 1

   Heat the vegetable oil in a large, heavy-based pot over medium heat.

2. 2

   Add the chopped onions and sauté for 6– 8 minutes until softened and golden, stirring occasionally.

3. 3

   Stir in the minced garlic and grated ginger, cooking for 1– 2 minutes until fragrant.

4. 4

   Add the ground cumin, coriander, turmeric, and crushed cardamom pods, stirring constantly for 1 minute to toast the spices.

5. 5

   Add the chopped tomatoes and cook for 5– 6 minutes until they break down into a thick sauce, mashing slightly with a wooden spoon.

6. 6

   Place the chicken pieces into the pot, turning to coat them in the spice mixture. Cook for 5 minutes to sear lightly.

7. 7

   Pour in the coconut milk, season with salt and black pepper, and bring to a gentle simmer.

8. 8

   Reduce the heat to low, cover, and simmer for 35– 40 minutes until the chicken is tender and cooked through, stirring occasionally.

9. 9

   Taste and adjust seasoning if needed. The sauce should be rich, creamy, and fragrant.

10. 10

    Garnish with chopped fresh coriander and serve hot with steamed rice or Somali flatbread.