Description
Kuku Paka is a flavorful East African chicken curry simmered in a rich coconut milk sauce infused with aromatic Indian-inspired spices. This hearty dish combines tender chicken pieces with a blend of garlic, ginger, coriander, cumin, turmeric, and chilies, resulting in a creamy, mildly spicy curry that’s perfect served with rice, naan, or flatbread.
Ingredients
Scale
Chicken and Marinade
- 2 lbs bone-in or boneless chicken (cut into pieces)
Spices and Aromatics
- 1 tablespoon vegetable oil
- 1 large onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika or chili powder (adjust to taste)
- 1–2 fresh green chilies (sliced, optional)
Other Ingredients
- 1 large tomato (chopped)
- 1 cup coconut milk
- 1/2 cup water or chicken broth
- Juice of 1 lemon or lime
- Salt to taste
- 1/4 cup chopped cilantro (for garnish)
Instructions
- Prepare the aromatics: Heat oil in a large pan over medium heat. Add the finely chopped onions and sauté until they become golden and soft, which should take about 5 to 7 minutes. Then, stir in the minced garlic, grated ginger, ground coriander, cumin, turmeric, and paprika. Cook this mixture for 1 to 2 minutes until the spices release their fragrance.
- Cook the chicken: Add the chicken pieces to the pan, searing them on all sides until they are lightly browned. This step helps to lock in the flavors and adds depth to the dish.
- Add tomatoes and simmer: Stir in the chopped tomato and cook until it softens and integrates into the spice mixture, approximately 5 minutes, creating a rich base for the curry.
- Add liquids and chilies: Pour in the coconut milk and water or chicken broth. Add the sliced green chilies if using. Stir well to combine all ingredients, then bring the mixture to a simmer. Cover the pan and cook on low heat for 25 to 30 minutes, or until the chicken is tender and fully cooked through.
- Reduce sauce and finish: Uncover the pan and let the sauce simmer for an additional 5 to 10 minutes to thicken to your preferred consistency. Stir in the lemon or lime juice and adjust salt to taste.
- Garnish and serve: Sprinkle chopped cilantro over the curry before serving. Serve hot alongside rice, naan, or your favorite flatbread for an authentic East African meal experience.
Notes
- Kuku Paka is a traditional East African chicken curry with coconut milk and Indian-inspired spices.
- For a smokier flavor, grill the chicken before simmering it in the sauce.
- For extra richness and a tangy element, add a spoonful of plain yogurt before serving.
