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Kuku Paka Kenyan Chicken Curry

Actually I put my own spin on this dish from Kenya called kuku paka which is their chicken curry. I am too pooped to do a long story time because I had done a small load of laundry by hand and put them on a clothes drying rack to dry. I do this with the small stuff which a lot of my clothes can not go in to the machine and are hand washable only without it being TMI. However I put the big stuff in the washer and dryer like bed linen blankets and towels and washcloths. I even wash out my dish towels too by hand.

Now to make the kuku paka you will need to make Curry Powder so you can have the freshly made just before you start cooking. Add 1/4 cup off either corn, canola or vegetable oil in a coldero on high heat. Add 1 onion or shallot fried until slightly brown and add 2 cloves of garlic. This gets cooked until the raw smell goes away, either 1 habenro or scotch bonnet deseeded and chopped, add the contents of the mortar and pestle being the curry powder this time. Use it again to grind 2 cloves and 1 pinch of black peppercorns and add this to the pot. Add 1 bullion cube or 2 pinches of bullion powder with 3 dashes of either maggi or knorr aroma. Add 1 tomato chopped and reduce to low heat and cover and stir occationally until the tomato turns mushy. Add 1 kg or 1 lb of chicken and cover again and let cook for 20 minutes still on low heat to cook.

Add 2 scrubbed potatoes only if you are not having rice or roti with this meal. If you want rice or roti it is best to make the rice near or at the same time as you are making the kuku paka. If you desire roti then make after this dish is ready and please do not combine all three types of carbs. Cut 1 bell pepper of any color for this dish. It has to be red, green, orange, or yellow or you can add up to 4 mini sweet peppers deeseded and chopped too as well. Add 1 capful of either lemon or lime juice, 1 can of unsweetened coconut milk, 1/2 cup of water, either 1 pinch of cilantro or parsley. Let it cook for 15 more minutes on low heat by stirring occationally. Please do not remove the skin and bones from the chicken because you need the flavor for this dish and it is a must.

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