Chicken in a Coconut Sauce (Kukupaka)
A creamy East African-inspired coconut chicken curry recipe with a kick of green and red chillies. This spicy dish, which uses whole chicken legs, is finished with a squeeze of lime.
From the book
Madhur Jaffrey’s Curry Nation
All the recipes from the TV series
Traditional Indian recipes with a twist
Britain's top 100 curries, made by Madhur Jaffrey
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Introduction
This is a mixed dish. ‘Kuku’ means chicken and ‘paka’ is coconut. Serve it with rice and vegetables.
Ingredients
| For the marinade: | |
| 1 tsp | finely chopped hot green chilli |
| 1 tsp | peeled, finely chopped root ginger |
| 1 tsp | finely grated or crushed garlic |
| ¼ tsp | salt |
| For the rest: | |
| 2 | whole chicken legs, skinned, scored 3 or 4 times across both thigh and drumstick |
| 3 tbsp | olive or sunflower oil, plus more for the chicken |
| 6 tbsp | very finely chopped red onion |
| 1½ tsp | crushed or finely grated garlic |
| 1½ tsp | peeled, finely grated root ginger |
| 1 tsp | finely chopped hot green chilli |
| 1 | medium tomato, finely chopped |
| ¼ tsp | ground cumin |
| ¾ tsp | ground coriander |
| ½ tsp | turmeric |
| ¼ tsp | chilli powder |
| ¼ tsp | salt, or a bit more, to taste |
| 250ml | coconut milk, from a well-shaken can |
| 1 | lime, cut into 4, to serve |
| A few coriander leaves, to serve |
Method
Mix all the marinade ingredients together and rub well into and over the chicken legs in a non-reactive container, making sure to go into the slits. Refrigerate for at least an hour.
When you’re ready to cook, preheat the oven to 200°C/400°F/gas mark 6. Lightly brush the chicken with oil, then place on a baking tray. Slide the tray into the middle of the oven and cook for 30–40 minutes, or until done. (Pierce the thickest thigh to check: the juices should run clear with no trace of pink. Cook for a little longer if needed.) Remove from the oven and rest for five minutes.
Meanwhile, put the 3 tablespoons of oil into a medium-sized frying pan, about 20 centimetres (8 inches) in diameter, and set it over a medium heat. When it’s hot, add the onion, frying for about five minutes or until the pieces brown at the edges. Add the garlic, ginger and green chilli. Stir for a minute. Add the tomato and cook until soft, about three minutes. Add the ground cumin and coriander, the turmeric, chilli powder and salt, stirring all the while. Mix in the coconut milk and bring to a boil. Cook rapidly over a medium-high heat, stirring, until the sauce thickens a bit. Place the chicken in the sauce to heat through, spooning the sauce over it. Remove from the heat. Take the chicken pieces out, put them on a warmed serving plate and pour the sauce over the top. Serve with the lime wedges and garnish with the coriander.
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