Kuku Paka

Ingredients

• 1.4kg bone-in chicken thighs and drumsticks, skin on
• Juice of 2 lemons
• 6 garlic cloves, minced
• 2-inch piece fresh ginger, grated
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 tsp curry powder
• 1 1/2 tsp salt, divided
• 3 tbsp vegetable oil
• 2 onions, finely chopped
• 2 ripe tomatoes, chopped
• 2 (400ml) cans coconut milk
• 2 tbsp tamarind paste (or substitute 3 tbsp lime juice)
• 2 green chilies, slit lengthwise
• 1/4 cup fresh cilantro, chopped, for garnish

Before you cook

• Pat the chicken pieces dry and score each one twice through the skin with a sharp knife
• Mix the lemon juice, half the minced garlic, half the grated ginger, the ground coriander, cumin, turmeric, curry powder, and 1 tsp salt into a marinade
• Rub the marinade all over the chicken, working it into the scored cuts
• Cover and marinate in the fridge for at least 1 hour, or overnight for deeper flavor
• Finely chop the onions and tomatoes
• Slit the green chilies lengthwise, leaving the stems intact

Steps

1. Heat a grill, griddle pan, or heavy skillet over medium-high heat
2. Lift the chicken out of the marinade, shaking off the excess, and sear it in batches for 4-5 minutes per side, until charred in spots but not yet cooked through
3. Transfer the seared chicken to a plate and set aside
4. Heat the vegetable oil in a large, heavy pot over medium heat
5. Add the chopped onions and fry for 7-8 minutes, stirring often, until soft and golden
6. Stir in the remaining garlic and ginger and cook for 1 minute, until fragrant
7. Add the chopped tomatoes and cook for 5 minutes, mashing them down, until they break into a thick paste
8. Pour in the coconut milk and stir well to combine with the tomato base
9. Stir in the tamarind paste and the remaining 1/2 tsp salt
10. Bring the sauce to a gentle simmer
11. Nestle the seared chicken pieces into the sauce along with any juices from the plate
12. Add the slit green chilies
13. Cover the pot and simmer for 20-25 minutes, turning the chicken once, until it's cooked through and the sauce has thickened slightly
14. Taste and adjust the salt
15. Scatter the chopped cilantro over the top and serve with steamed rice or chapati