Description
Kuku Paka is a rich and creamy coconut chicken curry melding East African and Indian flavors. This dish features tender bone-in chicken simmered in a spiced tomato and coconut milk sauce, creating a comforting and flavorful meal perfect for serving with rice or flatbread.
Ingredients
Scale
Chicken Marinade
- 2 lbs bone-in chicken pieces (legs, thighs, or a mix)
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Curry Base
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder (adjust to taste)
- 2 tomatoes, chopped
- 1 tablespoon tomato paste
Liquid and Garnish
- 1 cup full-fat coconut milk
- 1/2 cup water
- 1–2 green chilies, sliced (optional)
- Fresh cilantro for garnish
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken pieces with lemon juice, salt, and black pepper. Mix well and let it marinate for at least 30 minutes to infuse the flavors.
- Sauté Onions: Heat vegetable oil in a large skillet or Dutch oven over medium heat. Add the finely chopped onions and cook until they are soft and golden brown, stirring occasionally to prevent burning.
- Add Garlic and Ginger: Stir in the minced garlic and ginger, cooking for 1–2 minutes until fragrant and aromatic, forming the flavor base of the curry.
- Toast Spices: Add ground cumin, coriander, turmeric, paprika, and chili powder to the pan. Stir continuously for about 30 seconds to toast the spices, which helps release their essential oils and deepen the flavor.
- Cook Tomatoes and Tomato Paste: Add the chopped tomatoes and tomato paste to the skillet. Cook for about 5 minutes, stirring often until the tomatoes break down and the mixture thickens into a rich sauce.
- Brown the Chicken: Add the marinated chicken pieces to the skillet. Brown each piece for 3–4 minutes per side to lock in juices and add texture.
- Simmer with Coconut Milk: Pour in the coconut milk and water, then stir everything together. Bring the mixture to a gentle simmer, cover the pan, and cook on low heat for 25–30 minutes, or until the chicken is thoroughly cooked and tender.
- Adjust Spice and Thicken: If using, add the sliced green chilies. Simmer uncovered for an additional 5 minutes to thicken the sauce and enhance the heat.
- Garnish and Serve: Remove from heat, garnish with fresh cilantro leaves, and serve hot with rice, chapati, or flatbread.
Notes
- Traditionally served with rice, chapati, or flatbread.
- For a smokier flavor, grill the chicken before adding it to the curry sauce.
- Adjust the spice level by increasing or reducing the number of green chilies.
- Bone-in chicken pieces add depth of flavor and moisture, but boneless can be used if preferred.
