Inspired by a Zanzibar culinary favourite, Kuku Paka, this coconut and chicken curry uses all the Swahili spices you can think of, and then some!

SERVES 4 // COOKING TIME 3 hours

INGREDIENTS
For the chicken
2 green chillies
2 garlic cloves
1 tbsp lemon juice
¼ cup olive oil
1 tsp ginger
1 tsp salt
1 whole chicken
For the coconut curry sauce
1 onion, finely chopped
2 garlic cloves, grated
1 green chilli, sliced
1 tsp ginger
1 tomato, chopped
½ tsp cumin
¼ tsp ground coriander
¼ tsp turmeric
1 cup coconut milk
For the spiced rice
2 cups basmati rice
2 green chillies
1 cm ginger, grated
½ garlic clove, grated
2¼ tsp ground cardamom
¼ tsp cumin
¼ tsp turmeric
⅓ cup olive oil
Handful coriander
2 cups mint
¼ cup chopped almonds

METHOD
For the chicken
1. Combine all the ingredients, except the chicken, to make a marinade. Coat the chicken and marinate for 2 hours.
For the coconut curry sauce
1. Heat oil in a pot and fry the onion until golden. Add the garlic, chilli and ginger, and stir until fragrant. Add the tomato and cook until soft. Add the cumin, coriander, turmeric and salt to taste.
2. Stir in the coconut milk, lower the heat and stir occasionally until the sauce has thickened.
For the spiced rice
1. Cook the rice and set aside.
2. Heat some oil in a pan and fry the chillies, ginger and garlic.
3. Add this, and the remaining ingredients (except the almonds) to a blender and pulse until a chunky paste forms. Fold paste through the rice with the almonds.
To assemble
1. Preheat oven to 200°C.
2. Roast the chicken for 30 min. Pour over the sauce and cook for another 30 min, until the skin is crisp. Pull apart with a fork.
3. Serve the pulled chicken with the spiced rice inside a toasted pita, topped with curry sauce.

Recipe & styling: Chiara Turilli
Photography: Gareth van Nelson // HMimages.co.za