Chicken Aku Paku

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 2
• 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

Recipe

• 1 heat the oil in a large pan and fry the chicken pieces for 2-3 minutes until browned, remove and set aside.
• 2 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.
• 3 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.
• 4 season well, cover and simmer for 1 hour.
• 5 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.