dinner · dairy-free
Coconut chicken kuku paka
Chicken thighs seared and simmered in a coconut milk sauce with tomato, onion, ginger and turmeric, then finished with lime. A Swahili-coast dish with a mellow, bright flavor.
- Time
- 40min
- Steps
- 6
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Dice the onion and tomatoes and grate the ginger. Salt the chicken and brown it on both sides in the oil, then move it to a clean plate.
-
2
In the same pan, soften the onion.
-
3
Add the ginger and turmeric for 30 seconds, then the tomatoes, and cook until they break down.
-
4
Pour in the coconut milk and return the chicken to the pan.
-
5
Simmer until the chicken reaches 74°C (165°F) and the sauce coats the back of a spoon.
-
6
Stir in the lime juice to finish.
