Kuku Paka
A smoky element in a dish adds a certain comfort as it evokes a feeling of outdoor cooking. Having played with liquid smoke to achieve a flavoursome slow-cooked brisket, I wanted to try the same trick with other dishes and decided to adapt this recipe for a chicken curry of African origin. It really is a comforting treat.
Step 1 - The masala
Put the coriander, cumin and fennel seeds into a small dry frying pan along with the chillies, cardamom, cloves, anise, peppercorns and cinnamon stick. Over medium heat, stir until lightly toasted and fragrant.
Grind the cooled mixture to a fine powder in a spice grinder.
Mix in the paprika, ginger and nutmeg.
Store in an airtight jar.
Top tip: this will make around 5 times more than you need but can be used in other curry recipes. Store in an air tight container.
Step 2 - The curry
Heat the ghee in a large pan and add the onions. Cook over low heat until soft and caramelised (at least 20 minutes).
Add the ginger, garlic and fresh chillies and fry a minute more.
Add two tablespoons of the masala mix and the turmeric and stir for a further minute.
Add the chopped tomatoes and a splash of water and allow the mixture to simmer for 10 minutes.
Add the chicken legs, coconut milk and liquid smoke then simmer for 40 minutes, turning the chicken every 5 minutes so it is well coated.
Meanwhile place the eggs in a small pan and cover with water. Heat to a boil then, after a further 5 minutes, cool the pan and contents under cold running water. Leave until just before serving to peel and then halve.
At this point the chicken should be tender. To finish, stir in the lime juice and season.
Spoon into warm bowls and top with the eggs and fresh coriander.
Serve with rice and possibly a paratha bread.
Ingredients
2 tbsp coriander seeds
2 tbsp cumin seeds
1 tbsp fennel seeds
2 dried whole red chillies
10 green cardamom pods
4 cloves
1 star anise
1 tsp black peppercorns
1 cinnamon stick
1 tsp smoked paprika
1 tsp ground ginger
Grating of nutmeg
1 tbsp ghee
1/2 red onion, finely chopped
Ginger stem (~2 cm) peeled and grated
4 garlic cloves, grated
2 fresh green chillies, chopped
1 tsp ground turmeric
200g chopped tomatoes
2 whole chicken legs
400ml coconut milk
Juice of a lime
2 eggs
Few sprigs of fresh coriander, chopped
