Description
Kuku Paka is a flavorful East African coconut chicken curry with a creamy coconut sauce that is both comforting and exotic. This ultimate recipe yields tender chicken pieces in a rich, aromatic sauce that is perfect served over rice or with flatbread.
Ingredients
Scale
Chicken:
- 1 1/2 pounds bone-in chicken pieces (skin removed)
Seasonings:
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 tomatoes, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder (optional for heat)
Sauce:
- 1 1/2 cups canned coconut milk
- 1/2 cup water or chicken broth
- Salt to taste
- Juice of 1/2 lemon
- 2 tablespoons chopped fresh cilantro
Instructions
- Season the Chicken: Salt the chicken pieces and set aside.
- Sauté Aromatics: In a large skillet or pot, heat oil over medium heat. Add onion, cook until golden. Stir in garlic and ginger.
- Add Tomatoes and Spices: Add tomatoes, cook until soft. Stir in cumin, coriander, turmeric, paprika, and chili powder.
- Brown the Chicken: Add chicken, brown on both sides for 5 minutes.
- Simmer: Pour in coconut milk and water, simmer covered for 25–30 minutes until chicken is tender.
- Thicken and Garnish: Uncover, simmer to thicken sauce. Stir in lemon juice, garnish with cilantro.
Notes
- Kuku Paka is a popular East African coastal dish with Indian influence.
- For a smokier version, grill the chicken before simmering in the sauce.
- Serve with rice, flatbread, or chapati to soak up the rich coconut curry.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: East African
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 4g
- Sodium: 360mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
