Ingredients

Method

Rub the chicken pieces with the turmeric, garlic, ginger, and a pinch of salt. Let marinate for at least 30 minutes.

Heat the oil in a large pan over medium heat. Add the chicken pieces and cook until they are browned on all sides. Remove the chicken from the pan and set aside.

In the same pan, add the onion and cook until it's soft and starting to brown.

Add the cumin, coriander, and chili pepper to the pan and cook for a few more minutes until fragrant.

Return the chicken to the pan and add the coconut milk. Stir well to combine.

Cover the pan and let it simmer for about 20 minutes, until the chicken is cooked through and the sauce has thickened.

Garnish with fresh cilantro before serving. Enjoy the Kuku Paka hot, ideally with a side of rice or chapati.