Chicken Aku Paku

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Paul merret's version of a dish from zanzibar.

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Steps

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Heat the oil in a large pan and fry the chicken pieces for 2-3 minutes until browned , remove and set aside.

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Add the onion and garlic to the pan and fry for 5-8 minutes until soft.

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Using a pestle and mortar , pound the turmeric , cumin seeds , coriander seeds and cardamom pods to a fine powder.

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Add to the pan along with the chicken pieces.

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Add the stock and coconut milk and bring to a gentle boil.

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Season well , cover and simmer for 1 hour.

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To serve: stir in the coconut cream.

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Grind the basil to a rough paste using a pestle and mortar , and swirl this into the pan.

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Add the green beans and serve with bowls of steamed rice.

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Ingredients

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peanut oil, chicken, onions, garlic cloves, green tomatoes, fresh green chile, ground turmeric, cumin seed, coriander seed, cardamom pods, chicken stock, coconut milk, coconut cream, basil leaves, green beans, steamed rice