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Kuku paka/Chapati laini/Mchicha wa nazi #teamcontest #taarab #coastaltheme (#maindish)
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Chef :
Raduma Jamse (0716271944)Kuku paka/Chapati laini/Mchicha wa nazi #teamcontest #taarab #coastaltheme (#maindish)
#teamcontest #taarab #coastaltheme (#maindish)
Ingredient
3 tbs
oil
1 tsp
cumin seeds
1 tbsp
minced garlic
1 tbsp
minced ginger
1 1/2 tbsp
curry powder
to taste
Salt
3 tbsp
coconut milk
leaves
Rosemary
2 kg
multipurpose flour
2 tbs
salt
1 tbsp
sugar
1 cup
shredded greens
1 tbsp
ginger garlic paste
Cooking instructions
* Step 1
Marinate your chicken with lemon herb marinade: oil, salt, pepper, lemon juice, lemon rind, coriander leaves, and ginger and garlic paste. Put in an airtight container or a Ziploc bag and let sit in the chiller for at least 3 hours.
* Step 2
Seal your oven tray with an aluminium foil and arrange your chicken pieces, grill till golden on top the flip to get the golden color on the other side in a preheated oven, DO NOT WASTE THE JUICES.
* Step 3
In a pan, heat oil and add cumin seeds. Toss for 30 seconds. Add minced onion, garlic and ginger and cook for 4-6 minutes or until the onion becomes fragrant. Stir in the tomatoes and curry powder to form a thick paste.
* Step 4
Add the chicken and stir until the paste coats the pieces.
* Step 5
Season with salt and pepper and pour in the coconut milk. Stir and cover with a lid. Let cook on a medium flame for 15 to 20 minutes. Garnish with dhania.
* Step 6
Prepare all ingredients for the chapatis; In a bowl add all ingredients except water
* Step 7
Add a little water little by little until it becomes a soft dough put a little oil and cover for at least 20 minutes
* Step 8
Make balls to your desired size.
* Step 9
Roll into round circle and Put oil
* Step 10
Cut a radius and Start rolling round in to a big circle
* Step 11
Put in a hot pan turn second side and apply oil. When its brown turn second side and remove from heat. Do the same until you finish them. Chapati is ready for serving.
* Step 12
Place the shredded greens in a sauce pan and blanch them for 5 minutes. drain the water.
* Step 13
Saute your onions and add in the ginger garlic paste and let cook for a minute
* Step 14
Add in your boiled mchicha and let cook for another 5 minutes. Turn off the flame and add in your seasoning and the coconut milk
* Step 15
Serve
Note: if there is a photo you can click to enlarge it
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