Kuku Paka (Chicken in a Spiced Coconut/ Tomato Sauce)

Ingredients

• 2-3 tablespoons cooking oil or butter
• 1 large onion, finely chopped (about 1 1/2 cups)
• 2 green peppers, chopped (about 1 1/2 cups)
• 1 garlic clove, minced
• 1/2 teaspoon ground ginger
• 2 teaspoons curry powder
• 1/4 teaspoon ground cloves
• 1 teaspoon salt
• 1 (3 lb)  roasting chicken, cut into serving-sized pieces
• 1 cup water
• 4 potatoes, cleaned and cut into quarters (about 2 lbs)
• 3 ripe tomatoes, cut into chunks (about 1 1/4 cups)
• 2 cups coconut milk
• 1/4 cup fresh cilantro or parsley, chopped
• 1 tablespoon lemon juice (optional)

Directions

1. 1

   Heat the oil in a large pot or dutch oven; over high heat fry the onions and green peppers for a few minutes, stirring constantly; stir in the minced garlic and fry for a minute longer; add the spices and salt and mix well.

2. 2

   Add the chicken to the pot (add another spoonful of oil if necessary to keep chicken from sticking); brown the chicken pieces on all sides; remove chicken and set aside.

3. 3

   Add the water to the pot and bring to a slow boil; add the potatoes and cook them until they begin to become tender.

4. 4

   Return the chicken to the pot and continue to cook at a low boil, stirring occasionally, until the chicken and potatoes are done.

5. 5

   Stir in the tomatoes and cook for a few minutes more.

6. 6

   Add add the coconut milk, reduce heat, and gently stir and simmer until sauce is thickened; stir in the lemon juice.

7. 7

   Garnish with the fresh coriander leaves or parsley immediately before serving;serve over rice.