Kuku Paka (chicken In A Spiced Coconut/ Tomato Sauce)

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 -3 tablespoons cooking oil or 2 -3 tablespoons butter
• 1 large onion, finely chopped (about 1 1/2 cups)
• 2 green peppers, chopped (about 1 1/2 cups)
• 1 garlic clove, minced
• 1/2 teaspoon ground ginger
• 2 teaspoons curry powder
• 1/4 teaspoon ground cloves
• 1 teaspoon salt
• 1 (3 lb) roasting chickens, cut into serving-sized pieces
• 1 cup water
• 4 potatoes, cleaned and cut into quarters (about 2 lbs)
• 3 ripe tomatoes, cut into chunks (about 1 1/4 cups)
• 2 cups coconut milk
• 1/4 cup fresh cilantro or 1/4 cup parsley, chopped
• 1 tablespoon lemon juice (optional)

Recipe

• 1 heat the oil in a large pot or dutch oven; over high heat fry the onions and green peppers for a few minutes, stirring constantly; stir in the minced garlic and fry for a minute longer; add the spices and salt and mix well.
• 2 add the chicken to the pot (add another spoonful of oil if necessary to keep chicken from sticking); brown the chicken pieces on all sides; remove chicken and set aside.
• 3 add the water to the pot and bring to a slow boil; add the potatoes and cook them until they begin to become tender.
• 4 return the chicken to the pot and continue to cook at a low boil, stirring occasionally, until the chicken and potatoes are done.
• 5 stir in the tomatoes and cook for a few minutes more.
• 6 add add the coconut milk, reduce heat, and gently stir and simmer until sauce is thickened; stir in the lemon juice.
• 7 garnish with the fresh coriander leaves or parsley immediately before serving;serve over rice.