Kenya: Kuku Paka (chicken in coconut curry sauce)

Ingredients:

Chicken, cut into pieces — 3 pounds
Onion, chopped — 1
Hot chile peppers, chopped — 2 or 3
Ginger, peeled and chopped — 2 tablespoons
Garlic, chopped — 2 tablespoons
Oil or ghee — 1/4 cup
Curry powder — 1 tablespoon
Cumin seeds — 2 teaspoons
Chopped tomatoes or tomato sauce — 2 cups
Coconut milk — 2 cups, or 1 (15-ounce) can
Salt and pepper — to taste
Cilantro, chopped — 1/2 cup

Method:

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.Stir in the cilantro, adjust seasoning with salt
and pepper and 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.

Serves: 4 to 6