Chicken Kakaruk — Print Recipe

Free-range village chicken simmered with ginger, lemongrass, and coconut milk in a fragrant broth. This is the quintessential PNG home-cooked chicken dish, using tough but flavorful village birds.

Ingredients

1 whole village chicken (or free-range chicken), cut into pieces
2 inches fresh ginger, sliced
2 stalks lemongrass, bruised
1 can (400ml) coconut milk
2 cups water
2 onions, quartered
4 cloves garlic, crushed
2 tomatoes, quartered
Salt and pepper to taste
1 tablespoon vegetable oil

Instructions

1 Heat oil in a large pot. Brown chicken pieces on all sides, about 5 minutes. Remove and set aside.
2 Saute onions, garlic, ginger, and lemongrass in the pot for 3 minutes.
3 Return chicken to pot. Add water and bring to a boil.
4 Reduce heat, cover, and simmer 40 minutes until chicken is nearly tender.
5 Add coconut milk and tomatoes. Simmer uncovered 15 minutes.
6 Season with salt and pepper. Remove lemongrass stalks before serving.
7 Serve hot with steamed rice or boiled root vegetables.

Did You Know?

Village chickens in PNG are much smaller and tougher than commercial breeds, but locals insist they taste far superior. A village kakaruk can cost three times more than a store-bought chicken.