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Chicken aku paku
- Prep time:
- 20 mins
- Cook time:
- 1 hrs 20 mins
- Serves:
- 3-4
From Zanzibar, Paul Merrett's piquant chicken dish sings with coconut, cardamom and chilli
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Ingredients
- 2 tbsp groundnut oil
- 1 large chicken, jointed
- 2 Onions, finely chopped
- 3 cloves Garlic, crushed
- 3 green tomatoes
- 1 fresh green chilli, chopped
- 1/2 tsp Turmeric
- 1/2 tsp Cumin seeds
- 1/2 tsp Coriander seeds
- 4 cardamom pods
- 300ml chicken stock
- 2 x 400ml cans coconut milk
To serve
- 2 tbsp coconut cream
- 1 bunch Basil
- 1 handful green beans, blanched
- steamed rice
Method
1. Heat the oil in a large pan and fry the chicken pieces for 2-3 minutes until browned, remove and set aside.2. 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.
3. 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.
4. Season well, cover and simmer for 1 hour.
5. 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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