Chicken Aku Paku
Dive into the rich, aromatic flavors of Chicken Aku Paku, a comforting one-skillet dish that showcases tender, bone-in chicken thighs simmered to perfection in a creamy, spiced coconut milk sauce. Infused with the warmth of turmeric, cumin, coriander, and paprika, this exotic recipe is elevated by the zest of fresh ginger, garlic, and green chilies for just the right hint of heat. With a base of sautéed onions and a vibrant garnish of cilantro and lime, every bite bursts with layers of flavor. Ready in just under an hour, Chicken Aku Paku is the ultimate choice for a weeknight dinner or a special occasion. Serve it over a bed of steamed rice or pair it with naan bread for an irresistible, restaurant-quality meal at home. Perfect for lovers of bold, global flavors, this recipe is your ticket to culinary adventure!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 400 ml Coconut milk
- 1 large Onion
- 4 pieces Garlic cloves
- 1 tablespoon Ginger
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 2 pieces Green chilies
- 2 tablespoons Fresh cilantro
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 piece Lime
Instructions
Pat the chicken thighs dry with a paper towel and season with salt and black pepper on both sides.
Finely chop the onion, garlic, and ginger. Slice the green chilies thinly.
Heat vegetable oil in a large skillet or pot over medium heat.
Add the chopped onion to the skillet and sauté for 5 minutes until softened and golden brown.
Add the garlic, ginger, and sliced green chilies to the skillet. Cook for 2 more minutes until fragrant.
Stir in turmeric, ground cumin, ground coriander, and paprika. Cook the spices for 1 minute to toast them slightly.
Place the chicken thighs into the skillet, skin-side down. Sear them for 3-4 minutes per side until golden brown.
Pour the coconut milk into the skillet and bring the mixture to a gentle simmer. Reduce the heat to low and cover the skillet with a lid.
Simmer the chicken for 20 minutes, occasionally spooning the sauce over the chicken to ensure even flavor distribution.
Remove the lid and allow the sauce to reduce slightly for 5 minutes, stirring occasionally.
Taste the sauce and adjust seasoning with more salt or black pepper if needed.
Garnish the finished dish with freshly chopped cilantro and a squeeze of lime juice before serving.
Serve hot with steamed rice or naan bread for a complete meal.
Nutrition Facts
Calories |
361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 577 mg | 25% | |
| Total Carbohydrate | 18.4 g | 7% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 9.8 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 466 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
