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Chicken Aku Paku

2 tablespoons peanut oil
1 large chicken, jointed
2 onions, finely chopped
3 garlic cloves, crushed
3 green tomatoes, roughly chopped
1 fresh green chile, chopped
12 teaspoon ground turmeric
12 teaspoon cumin seed
12 teaspoon coriander seed
4 cardamom pods
300 ml chicken stock
2 (400 ml) cans coconut milk
2 tablespoons coconut cream
1 bunch basil leaves
12 cup green beans, blanched
steamed rice


Heat the oil in a large pan and fry the chicken pieces for 2-3 minutes until browned, remove and set aside. Add the onion and garlic to the pan and fry for 5-8 minutes until soft. Tip in the tomatoes and chilli and cook for a few minutes more. Using a pestle and mortar, pound the turmeric, cumin seeds, coriander seeds and cardamom pods to a fine powder. Add to the pan along with the chicken pieces. Add the stock and coconut milk and bring to a gentle boil. Season well, cover and simmer for 1 hour. To serve: stir in the coconut cream. Grind the basil to a rough paste using a pestle and mortar, and swirl this into the pan. Add the green beans and serve with bowls of steamed rice.

Source: www.food.com