KuKu Paka & Chapatti Flat Bread

It has been far too long since the Moose's Lodge contributed a crumb or two to the Crusty Loaf, so this will be the first of several to make up for lost time.  While we may not have posted anything in several months I assure you we have eaten! 

This is the second in the international series presented by the Moose's Lodge.  This dish, from Kenya, is very simple, and very good.  If you are not a fan of curry, do not let its use in this recipe scare you away, it is not overpowering at all and adds great flavor.

Ingredients: Kuku Paka

1 or 2 chicken breasts cut into bite size cubes.

1 onion chopped

1 jalapeno chopped (substitute any pepper of choice for desired heat)

2 T ginger peeled and chopped

2 T garlic chopped

2 T vegetable oil

1 T curry powder

2 tsp cumin seed (substitute 1 tsp cumin powder)

2 C chopped tomatoes

1 (15oz) can of coconut milk

Salt and pepper to taste

Fresh chopped cilantro (garnish)

2 C cooked rice

Ingredients: Chapatti Flat Bread (Makes about 6)

1 C whole wheat flour

1 T olive oil

1/4 to 1/2 C warm water

1/4 tsp salt

 Directions

Make the Chapatti dough first, then the KuKu Paka.  While the KuKu Paka finishes, complete the flatbreads.

1. Mix flour and oil well.

2. Stir salt into water before adding water slowly to flour/oil until a soft ball is made.

3. Knead 8-10 minutes or until smooth and let sit for 30 minutes.

4. Heat oil in large skillet on medium heat.

5. Puree onion, peppers, ginger, and garlic in food processor until smooth.

6. Saute puree mixture with curry and cumin for 5-8 minutes.

7. Stir in chopped tomatoes and simmer for 3-4 minutes.

8. Add chicken cubes, coconut milk, and salt & pepper.

9. Reduce heat and simmer until chicken is cooked and sauce has thickened. (Usually about 40 minutes)

10. While KuKu Paka is cooking make the flatbreads.

11. Roll dough into long log & cut into 6 sections, roll into balls.

12. Roll out into thin 6 inch rounds.

13. Place individual rounds in medium ungreased fry pan and push down with spoon until slightly blackened.  14. Flip and repeat until all rounds have been cooked.

15. Return to KuKu Paka and stir in cilantro, taste for additional salt and pepper.

16. Serve KuKu Paka over hot rice with flatbreads on side for scooping.

Ufurahie chakula chako! (Bon Appetit in Swahili)

~ The Moose's Lodge