Kuku Paka (Chicken with Coconut)

4 pounds chicken thighs and drumsticks on the bone

3 plum tomatoes

1 white onion, peeled and quartered

1 2-inch piece ginger, peeled

4 garlic cloves, peeled

4 serrano chiles, stemmed and seeded (use fewer if you prefer a mild dish)

2 teaspoons kosher salt

2 teaspoons ground cumin

1 teaspoon ground coriander

2 tablespoons coconut oil

27 ounces (2 cans) coconut milk

Juice of 1 lemon

Handful of cilantro leaves, chopped, for garnish

Rice, chapati or flatbread, for serving

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer