Best Chicken Aku Paku Recipes

CHICKEN AKU PAKU

Chicken Aku Paku image

Make and share this Chicken Aku Paku recipe from Food.com.

Provided by MarraMamba

Categories Poultry

Time 2h20m

Yield 2-4 serving(s)

Number Of Ingredients 16

Ingredients

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
1/2 teaspoon ground turmeric
1/2 teaspoon cumin seed
1/2 teaspoon coriander seed
4 cardamom pods
300 ml chicken stock
2 (400 ml) cans coconut milk
2 tablespoons coconut cream
1 bunch basil leaves
1/2 cup green beans, blanched
steamed rice

Steps:

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.

Nutrition Facts : Calories 2148.6, Fat 175.1, SaturatedFat 102.3, Cholesterol 349.6, Sodium 633.1, Carbohydrate 53.3, Fiber 6.3, Sugar 26.1, Protein 103.2

CHICKEN AKU PAKU

Chicken Aku Paku image

Make and share this Chicken Aku Paku recipe from Food.com.

Provided by English_Rose

Categories Whole Chicken

Time 1h40m

Yield 3-4 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons peanut oil
1 large whole chicken, jointed
2 onions, finely chopped
3 garlic cloves, crushed
3 green tomatoes
1 fresh green chile, chopped
1/2 teaspoon ground turmeric
1/2 teaspoon cumin seed
1/2 teaspoon coriander seed
4 cardamom pods
1 1/4 cups chicken broth
3 1/2 cups coconut milk
2 tablespoons coconut cream
20 basil leaves
6 ounces green beans, blanched
steamed rice

Steps:

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 chili 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 broth 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.

Nutrition Facts : Calories 1840.8, Fat 144.2, SaturatedFat 78.1, Cholesterol 325.1, Sodium 824.3, Carbohydrate 52.1, Fiber 13.8, Sugar 32.2, Protein 92.2