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cookbook_challenge.
Again this is from my mother's cookbook. It looks like a photocopy from a recipe book.
Ingredients
4-5 lb chicken, skinned and cut into reasonable sized pieces
1 tbsp freshly crushed ginger
2 tbsp freshly crushed garlic
1 tbsp fresh coriander crushed with
1 hot green chilli
2-3 chopped fresh tomatoes (or 1/2 tin chopped tomatoes)
1.5 tins coconut milk
1/2 tsp turmeric
1/2 cup crushed unsalted cashews
1 onion, chopped
2 tbsp oil
half a lime
Method
1. Put chicken in a layer in a greased oven proof dish.
2. Mix ginger, garlic, and coriander/chilli mix and rub over the chicken.
3. Drizzle over a little oil and back at 200C/400F/Gas 6 for 20-30 minutes until the liquid has evaporated and the chicken is slightly brown on top.
4. Meanwhile fry onions until golden.
5. Add tomatoes, turmeric and cashews. Fry a little until the oil bubble up and the add the coconut milk. Cook until thickish.
6. Pour over the chicken and return to the oven for a further 15 minutes.
Serve with lime slices and good white bread.
Changes, Mistakes and Subsitutions
I used three halved chicken thighs instead of carving up a whole chicken. As a result I was then playing fairly fast and loose with the other quantities (particularly after I dropped half the chilli/coriander mix on the floor). I still used a whole onion, but used only one tomato. Most of the herbs and spices I halved. Since I had a lot less chicken I cooked for 15 minutes before adding the coconut mix, and then only 10 minutes afterwards. This probably put more time pressure on making the coconut mix that was good for it, and I was very sparing with the coconut milk since I was wary of it getting too runny.
Verdict
It's a kind of baked curry and even with all the random I had introduced it was very nice (if a bit hot). We will make again.
The blurb in the recipe says "Kuku means chicken in Swahili. This is a coastal recipe which was brought inland by traders" which begs a lot of questions really. Is this an African dish? Is it from an African cookbook. What bit of Africa? Wikipedia suggests it is a recipe from the Indian communities on the East African Coast.
Images on the internet suggest I was too sparing with the coconut milk and could have used considerably more of it than I did.
cookbook_challenge.Again this is from my mother's cookbook. It looks like a photocopy from a recipe book.
Ingredients
4-5 lb chicken, skinned and cut into reasonable sized pieces
1 tbsp freshly crushed ginger
2 tbsp freshly crushed garlic
1 tbsp fresh coriander crushed with
1 hot green chilli
2-3 chopped fresh tomatoes (or 1/2 tin chopped tomatoes)
1.5 tins coconut milk
1/2 tsp turmeric
1/2 cup crushed unsalted cashews
1 onion, chopped
2 tbsp oil
half a lime
Method
1. Put chicken in a layer in a greased oven proof dish.
2. Mix ginger, garlic, and coriander/chilli mix and rub over the chicken.
3. Drizzle over a little oil and back at 200C/400F/Gas 6 for 20-30 minutes until the liquid has evaporated and the chicken is slightly brown on top.
4. Meanwhile fry onions until golden.
5. Add tomatoes, turmeric and cashews. Fry a little until the oil bubble up and the add the coconut milk. Cook until thickish.
6. Pour over the chicken and return to the oven for a further 15 minutes.
Serve with lime slices and good white bread.
Changes, Mistakes and Subsitutions
I used three halved chicken thighs instead of carving up a whole chicken. As a result I was then playing fairly fast and loose with the other quantities (particularly after I dropped half the chilli/coriander mix on the floor). I still used a whole onion, but used only one tomato. Most of the herbs and spices I halved. Since I had a lot less chicken I cooked for 15 minutes before adding the coconut mix, and then only 10 minutes afterwards. This probably put more time pressure on making the coconut mix that was good for it, and I was very sparing with the coconut milk since I was wary of it getting too runny.
Verdict
It's a kind of baked curry and even with all the random I had introduced it was very nice (if a bit hot). We will make again.
The blurb in the recipe says "Kuku means chicken in Swahili. This is a coastal recipe which was brought inland by traders" which begs a lot of questions really. Is this an African dish? Is it from an African cookbook. What bit of Africa? Wikipedia suggests it is a recipe from the Indian communities on the East African Coast.
Images on the internet suggest I was too sparing with the coconut milk and could have used considerably more of it than I did.