Chicken Aku Paku - cooking recipe

Ingredients
    2 tablespoons peanut oil
    1 large chicken, jointed
    2 onions, finely chopped
    3 garlic cloves, crushed
    3 green tomatoes, roughly chopped
    1 fresh green chile, chopped
    1/2 teaspoon ground turmeric
    1/2 teaspoon cumin seed
    1/2 teaspoon coriander seed
    4 cardamom pods
    300 ml chicken stock
    2 (400 ml) cans coconut milk
    To serve
    2 tablespoons coconut cream
    1 bunch basil leaves
    1/2 cup green beans, blanched
    steamed rice
Preparation
    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.

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