CHICKEN AKU PAKU
Make and share this Chicken Aku Paku recipe from Food.com.
Provided by MarraMamba
Categories Poultry
Time 2h20m
Yield 2-4 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large pan and fry the chicken pieces for 2-3 minutes until browned, remove and set aside.
- Add the onion and garlic to the pan and fry for 5-8 minutes until soft. Tip in the tomatoes and chilli and cook for a few minutes more.
- Using a pestle and mortar, pound the turmeric, cumin seeds, coriander seeds and cardamom pods to a fine powder. Add to the pan along with the chicken pieces. Add the stock and coconut milk and bring to a gentle boil.
- Season well, cover and simmer for 1 hour.
- To serve: stir in the coconut cream. Grind the basil to a rough paste using a pestle and mortar, and swirl this into the pan. Add the green beans and serve with bowls of steamed rice.
Nutrition Facts : Calories 2148.6, Fat 175.1, SaturatedFat 102.3, Cholesterol 349.6, Sodium 633.1, Carbohydrate 53.3, Fiber 6.3, Sugar 26.1, Protein 103.2
KUKU PAKA (CHICKEN WITH COCONUT)
This rich dish of chicken in a spiced coconut sauce comes from Kenya's coast, though creative cooks now produce variations of it all over the country. This simple version was adapted from many of them, including Kirti Patel, Agnes Kalyonge and the author Madhur Jaffrey. It requires slowly grilling the marinated chicken, ideally over charcoal - a little extra work that lends the finished kuku paka a wonderful smoky flavor - though in a pinch, you can use a grill pan on the stove. Note: The coconut sauce should be creamy but not flat, so be sure to spike it at the end with enough lemon juice to give it the edge of sourness that is one of this great dish's defining characteristics.
Provided by Tejal Rao
Categories dinner, barbecues, poultry, main course
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Trim any excess skin from the chicken, keeping some skin intact. Score each chicken piece in 2 or 3 places, slicing about a half-inch into the meat. In a food processor, combine the tomatoes, onions, ginger, garlic, chiles, salt, cumin and coriander. Process until a rough paste forms. Rub 1 scant cup of the mixture all over the chicken, into the cuts and under the skin, reserving the rest for the sauce. Set chicken aside in the refrigerator for at least 1 hour, or up to 5.
- Prepare and light a charcoal grill. Meanwhile, as the grill heats, prepare the sauce: In a large pan, heat the coconut oil over medium heat and add the remaining paste, stirring occasionally, until all of the water in mixture evaporates and the oil separates, becoming visible on the surface, about 15 minutes. Continue to cook, stirring more frequently so the bottom doesn't burn, until the paste is thick and dark and the raw smell has lessened, about 5 minutes. Add the coconut milk and simmer until the sauce is about as thick as cake batter and has turned a mellow shade of orange, about 20 to 25 minutes, then turn off the heat.
- Grill the marinated chicken, turning the pieces so the skin is browned and the meat is cooked through, then add to the sauce. If the sauce has become too thick to coat the meat and provide a good gravy, stir in a splash of water. Turn the heat back on to low, cover and simmer for 5 minutes, or until the flavors have melded. Taste the sauce and adjust seasoning with salt and lemon juice, then garnish with cilantro. Serve with rice, chapati or flatbread.
FLAWLESS SESAME CHICKEN (RESTAURANT STYLE)
This is the recipe you've been looking for! It makes a perfect sesame chicken. This excellent recipe comes out perfect every time with little fuss and inexpensive ingredients you probably have on hand. This recipe is truly restaurant quality... try it, you won't be disappointed! (Recipe courtesy of "Reykjaviky" at All Recipes)
Provided by Petite Mommy
Categories Chicken Breast
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 21
Steps:
- Cut the chicken into 1-inch cubes. Mix the marinade ingredients (the first 9 ingredients listed) and marinate the chicken for 20 minutes.
- To prepare the sauce:.
- Mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.
- To deep-fry the chicken:.
- Add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels and then place chicken in warm oven (130 degrees) while you continue frying. Repeat with the remainder of the chicken. Just before you are finished deep-frying, bring the sauce back up to a boil.
- Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.
EASY KUNG PAO CHICKEN
Sweet, sour and a little spicy, this meal tastes like home - specifically the home of Pearl Han, a talented Taiwanese American cook who naturally streamlined dishes while raising three kids and managing a busy career. Her younger daughter, Grace Han, shared this recipe: "quick, easy and my mom's favorite." Dried chiles sizzle in oil first to impart heat to the whole dish, then chicken browns in a single layer - no high-heat stir-frying necessary - to create a tasty caramelized crust before the pieces are flipped together. Coated in a dead-simple kung pao sauce that delivers the dish's signature salty tang, the chicken begs to be spooned over steamed rice. Serve with stir-fried vegetables as well for a complete meal.
Provided by Genevieve Ko
Categories dinner, weeknight, poultry, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mix the chicken, 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a big pinch of salt and pepper in a bowl until evenly coated. Let sit while you prepare the sauce.
- Stir the vinegar, sugar, remaining 2 tablespoons soy sauce and 1 teaspoon cornstarch in a small bowl.
- Combine the oil and chiles in a wok or large nonstick skillet, and set over medium heat. When the chiles start to sizzle and brown, about 15 seconds, push them to one side of the pan. Add the chicken to the other side all at once and spread in a single, even layer. Cook, without moving the pieces, until the bottoms are dark golden brown, 3 to 5 minutes. If the chiles start to blacken, put them on top of the chicken so that they don't burn.
- Using a large spatula, flip the chicken in portions. Cook just until the meat almost loses all of its pinkness, 1 to 2 minutes more. Stir the sauce and pour it into the pan. Stir until the sauce thickens and slicks the chicken evenly. Immediately transfer to a plate and serve hot.
KUKU PAKA (KENYAN CHICKEN CURRY)
Make and share this Kuku Paka (Kenyan Chicken Curry) recipe from Food.com.
Provided by evelynathens
Categories Chicken
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Add the onion, chiles, ginger and garlic to a food processor or blender and process until smooth. Add a little water if necessary.
- Heat the oil or ghee in a large pot or wok over medium flame. Add the onion puree, curry powder and cumin and sauté, stirring frequently, for 5 to 8 minutes, or until cooked down. Stir in the tomatoes and simmer for 3 to 4 minutes. Then add the chicken, coconut milk, salt and pepper. Reduce heat to low and simmer, covered, until the chicken is cooked through and tender, anywhere from 30 minutes to an hour. Add more water as needed. Adjust salt and pepper, to taste.
- Stir in the cilantro. Serve with with rice or chapatti.
- Variations: 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.
- Some recipes add potatoes or hard-boiled eggs to the curry. The potatoes can be cooked ahead, cut into chunks and stirred into the curry toward the end.
- Eliminate the hot chiles for a milder dish. Or substitute a chopped sweet bell pepper.
- Reserve some of the coconut cream that gathers at the top of the can and stir it into the sauce at the very end for extra silky results.
More about "chicken aku paku recipes"
KUKU PAKU (KENYAN COCONUT CHICKEN CURRY) • CURIOUS …
From curiouscuisiniere.com
4.7/5 (3)Category DinnerCuisine AfricanTotal Time 35 mins
- Melt butter in a large, skillet (cast iron works well). Add onions and green peppers and sauté for 5 minutes, until soft.
- 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.
VIDEO: HOW TO MAKE DRIED AKU | MEATEATER WILD FOODS
From themeateater.com
FOODCOMBO
FRESH TUNA(AKU) PORTUGUESE STYLE RECIPE
From recipeland.com
POKE AKU - KA‘IWAKīLOUMOKU - HAWAIIAN CULTURAL CENTER
From kaiwakiloumoku.ksbe.edu
CHICKEN AKU PAKU RECIPE - FOOD.COM | RECIPE - PINTEREST
CHICKEN AKU PAKU RECIPE - DETAILS, CALORIES, NUTRITION INFORMATION ...
From recipeofhealth.com
ONO AKU BONE RECIPE • COOKING HAWAIIAN STYLE
From cookinghawaiianstyle.com
CHICKEN AKU PAKU RECIPE - DETAILS, CALORIES, NUTRITION INFORMATION ...
From recipeofhealth.com
CHICKEN AKU PAKU RECIPE
From recipenode.com
KUKU PAKA - EAST AFRICAN CHICKEN CURRY · EAT WELL ABI
From eatwellabi.com
DRIED AKU RECIPE - BLUEGRASS KITCHEN
From bluegrasswv.com
DAIKON RADISH RECIPE WITH CHICKEN | I HEART UMAMI®
From iheartumami.com
SWEET HAWAIIAN CROCKPOT CHICKEN RECIPE - PINTEREST
From pinterest.com
BEST KUKU PAKA RECIPE - HOW TO MAKE COCONUT CHICKEN CURRY
From food52.com
2 AKU RECIPES | RECIPEOFHEALTH.COM
From recipeofhealth.com
HAWAIʻI IN THE KITCHEN: MISO CHICKEN THIGHS - HAWAII MAGAZINE
From hawaiimagazine.com
#time-to-make #main-ingredient #cuisine #preparation #for-1-or-2 #poultry #african #meat #number-of-servings #4-hours-or-less
You'll also love