Kadun Pika With Coconut Milk Recipe
Ingredients
For The Marinade:
- 500 g of chicken pieces bone-in for added flavor
- 2 tablespoons of turmeric powder
- 1 tablespoon of coriander powder
- 1 teaspoon of cumin powder
- Salt to taste
For The Kadun Pika:
- 2 tablespoons of cooking oil
- 1 large onion finely chopped
- 3 cloves of garlic minced
- 1- inch piece of ginger grated
- 2 lemongrass stalks bruised
- 3-4 kaffir lime leaves
- 2 red chilies sliced
- 1 can 400ml of coconut milk
- 1 teaspoon of tamarind paste
- Salt and sugar to taste
Instructions
Step 1: Marinating The Chicken
- In a bowl, mix the chicken pieces with turmeric powder, coriander powder, cumin powder, and salt.
- Ensure the chicken is well coated with the spices and let it marinate for at least 30 minutes.
Step 2: Preparing The Kadun Pika
- Heat the cooking oil in a large pan or wok over medium heat.
- Add the chopped onion and sauté until it turns translucent.
- Stir in the minced garlic, grated ginger, lemongrass stalks, kaffir lime leaves, and sliced red chilies.
- Cook until the mixture becomes fragrant and the onion turns golden brown.
Step 3: Cooking The Marinated Chicken
- Add the marinated chicken to the pan and cook until it changes color and is partially cooked.
- Pour in the coconut milk and bring the mixture to a gentle simmer.
- Add the tamarind paste, salt, and sugar. Adjust the seasoning according to your taste.
Step 4: Simmering To Perfection
- Allow the Kadun Pika to simmer on low heat for about 20-30 minutes, or until the chicken is tender and the flavors meld together.
- Stir occasionally to prevent the coconut milk from curdling.
Step 5: Serve And Enjoy
- Once the Kadun Pika is ready, remove it from the heat.
- Serve this delightful dish with steamed rice, garnished with fresh cilantro leaves.
- Enjoy the explosion of flavors with every bite!