Kuku Paka or East African Chicken Curry

Cook Time:

30 minutes cooking time

Serves:

4 - 5 people

Kuku Paka or East African Chicken Curry

1 dessert spoon cashew nuts
1 knob of butter
Contents of 4 cardamom pods
2 teaspoons of Fennel seeds
2 teaspoons of Cumin seeds
2 teaspoons of Coriander seeds
1 Cinnamon stick
1 teaspoon powdered turmeric
2 teaspoons powdered fenugreek
1 pinch of rock salt
1 thumb sized piece of ginger
2 scotch bonnet chilli peppers
100 millilitres water
1 tin chopped tomatoes
1 tin thick coconut milk
2 packs of free-range chicken breasts (mine were nearly 1Kg total weight)

Start by adding the contents of the cardamom pods, Fennel, Cumin and Coriander seeds as well as Cinnamon stick to a dry pan, heat until they start to smoke constantly turning then remove to a grinder and grind into a powder then set aside. Heat a knob of butter in a large saucepan then add the cashew nuts and stir fry for 2 – 3minutes until they are golden brown, then remove to a bowl and leave to cool. Continue by peeling and roughly chopping the ginger and adding this to a mixer along with the washed chillies (stalks removed), water and spice powder then add the turmeric and powdered fenugreek along with a pinch of salt. Blend until you have a fine paste.
Now prepare the chicken breasts by removing any fat or sinew then slicing across into the breast without going all the way through (about half way is good). Place the breasts on a plate and add a couple of dessert spoons of the spice sauce and spread over all the breasts with a spoon, then cover and leave to marinade. Continue by taking the saucepan you heated the cashews with and placing on a medium heat, add the spice sauce and bring to a simmer then cook stirring occasionally for 30 minutes. In the meantime, take the cashews and blend these to a fine powder then set aside for later.
When you are 10 minutes from done, heat a griddle with one dessert spoon of vegetable oil and when you are 9 minutes, 30 seconds from finishing add the chicken breasts and cook on a medium to high heat for 4 minutes. Then turn the breasts and cook for another 4 minutes. Remove the breasts to serving plates, add rice and then add the cashew powder to the sauce, stir thoroughly and add a few serving spoons full over the chicken.