Kuku Paka

Name: Kuku Paka
Yield: Serves 4–5
Ingredients: 1 bunch fresh coriander leaves washed. Keep half and zap the other half in a food processor with 3 tbsp water and chillies; 2 hot green chillies; 1 tbsp crushed ginger; 1 tin chopped tinned tomatoes or 4 fresh chopped tomatoes; Flaked almonds fried in a little butter; Juice of half a lime; 3 tbsp oil; 1 large chicken, skinned and cut into largish pieces; Hard-boiled quail’s eggs; 1½ tins coconut milk; ½ cup double cream added to the sauce; 1 tsp turmeric; 1 medium onion, chopped; ½ cup unsalted cashew nuts chopped (not pulverized); Hard-boiled eggs cut in half; 2 tsp crushed garlic

Preparation info

Serves
4–5

Difficulty
Medium

Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

About

Ingredients

1 large chicken, skinned and cut into largish pieces
1 bunch fresh coriander leaves washed. Keep half and zap the other half in a food processor with 3

Main course
Gluten-free

Method

Mix together the lime juice, garlic, ginger and coriander/chilli mix. Add a tablespoon of oil and rub this mixture over chicken pieces.
Lay these out in an ovenproof dish and bake at a high temperature (400°F, 200°C, gas mark 6) for fifteen minutes, then lower to medium (325°F, 170°C, gas mark 3) and carry on cooking for a further ten minutes. Turn over twice whil