A Tasty Treat With Every Chef You Meet: Jeera Chicken and Kuku Paka
Looking for a new recipe? Join Kurshid Khan (Simba), as he demonstrates how to make - Jeera Chicken and Kuku Paka. Put on your aprons, take out your mixing bowls and let’s get cooking!!
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Kurshid Khan - or Simba, as most call him - is the chef and owner of Simba's Grill in Burnaby, BC. He has been serving the finest African fusion cuisine for over ten years. With a background in civil engineering from Kenya, Khan faced the dilemma that many immigrants face: his credentials were not recognized when he arrived in Canada. However, Khan did not let this deter him, and he pursued his interests in the culinary domain. Today, Simba is a successful and celebrated chef, having received numerous awards for his outstanding cuisine, service, and philanthropic efforts.
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Jeera Chicken
Ingredients for 2-3 servings:
- Green chili paste to taste (suggest 2 tsp)
- Cilantro 2 tsp (double the amount you put of garlic)
- Ginger paste ½ tsp (half the amount of garlic)
- Garlic paste 1 tsp
- Tomato paste 1 cup (tiny tea cup)
- Crushed tomato 1 Tbsp
- Turmeric ½ tsp
- Jeera (roast first on a dry frying pan if time) 2 tsp
- Salt 1 tsp
- Dhana jeero 2 tsp
- Gharam masala 1 tsp
- Fried onions 1 cup
- Canola Oil for cooking (enough to cover the pan)
- Chicken (leg meat and boneless) – 4-5 thigh pieces
Kuku Paka
Ingredients for 3-4 servings:
- Chicken (leg meat and boneless) – 6-7 pieces
- Garlic paste 2 Tbsp
- Turmeric 1 tsp
- Green chili paste to taste (suggest 2 tsp)
- Salt 1 tsp
- Canola Oil for cooking (enough to cover the pan)
- Fried onions ½ cup
- 2 can coconut milk
- cilantro 2 tsp
For the sake of time, the demo only shows the chicken being cooked, but can also add boiled potatoes and boiled eggs to the recipe for traditional kuku paka.
