A Tasty Treat With Every Chef You Meet: Jeera Chicken and Kuku Paka | The Ismaili Canada

A Tasty Treat With Every Chef You Meet: Jeera Chicken and Kuku Paka

March 24, 2021 | Canada

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!!


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.


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.

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