Corn Kuku Paka

Kuku Paka

Kuku Paka is generally  a chicken curry but can be made with pieces of meat (tastes best with bone-in meat). Goat and Mutton  are recommended. My version is made up of roasted pieces of fresh corn and  I am leaving the ''curry'' rather thick to coat these pieces of corn.

However when preparing Kuku Paka as an actual chicken or meat curry for a crowd adding pieces of corn to it also works rather well. This is instead of potatoes which every Parsi would be contemplating adding in a curry!

Kuku means chicken in Swahali and Paka is up for debate. It could mean delicious, cooked, even means cat in Swahali, yikes! This delicious curry sans cat, is rooted in East Africa and assimilates with the Ismaili community who lived there in droves over the past century. There are several versions of an authentic good Kuku Paka and East Africans of Indian origins claim it to be there dish. One of the names thrown into the mix is the word "nazi" which translates into coconut, this was dropped for obvious reasons.
Lets gather that it is safe to say that simply put  Kuku Paka is a chicken curry of East African, Arab and Indian influences brewed in a pot and served to all the nations of the world to enjoy.

Roasted corn  cooked in a delicious KuKu Paka Curry

Ingredients

5 ears of corn flame grilled , cut into 4 pcs each

 1 tbsp oil

2 tbsp chestnut flour

1  tsp crushed garlic

1/2 tsp crushed ginger

1/2 tsp cumin

1/4 tsp turmeric

4 fresh green chillies

1/2 tsp red chillie powder

1/2 cup fresh corriander leaves

1/2 tsp salt

pinch of sugar

400 ml/ 14oz coconut milk

 2 tbsp fresh lemon juice

Method

Grind together the flour, garlic, ginger, cumin, turmeric, chillies and chillie powder , corriander, salt and sugar adding the lemon juice needed in the grinder. Once it is a paste, heat the oil and fry the paste for a few minutes. Add the coconut milk and stir it with a whisk to make it smooth. Bring it to a boil, cover, lower the heat and cook for 30 minutes. Now dunk all the roasted pieces of corn, cover and simmer for another 30 minutes. Taste for salt and lemon and serve.

Tips

Use gram/channa flour instead of chestnut flour. Add a few fresh mint leaves if you enjoy the taste.

Add fresh coconut water to loosen it. 

 Flame grilled corn on the cobs in Kuku  Paka curry

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Photo courtesy Zareer  and Tanaz  Divecha

Readers reviews

11th October 2017
Tanaz Behrana Congrats Nilou! there are quite a few I have enjoyed. To name a few that I make quite often is the Goat cheese Tart, corn kuku-paka, the khichri sauce which always turns out so good, the papeta nu gosh (delish). Keep posting to please our tummies :)

September 07 2016
Sheeraz Y. Wania Got so tempted 😜 for dinner tonight. Niloufer Mavalvala
Sheeraz Y. Wania Niloufer Mavalvala it was so yummy ..all 3 boys loved it too