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This rich and aromatic African Chicken Curry known as Kuku Paka brings bold flavors and cozy comfort to your kitchen. Tender chicken simmers in a coconut tomato sauce spiced with warming aromatics and finished with fresh herbs. Perfect for a chilly evening or any time you want to surprise your family with something special from the East African coast.
I first made Kuku Paka when I wanted to bring something new to our Sunday dinners. The first bite won over everyone at the table and now it is a requested favorite when friends visit.
Ingredients
- Chicken thigh fillets and drumsticks: The thigh fillets and drumsticks ensure moist juicy results each time and skin-on pieces help the sauce turn incredibly rich
- Cooking or kosher salt: Brings out natural meat flavor and seasons the whole dish evenly
- Black pepper: Adds a gentle spark without overpowering the aromatic spices
- Coconut oil: Delivers a lightly sweet aroma and smooth texture while sautéing
- Onion: Finely diced onion builds a savory base for the curry and should be fresh for best sweetness
- Garlic and ginger: The powerful duo for any curry freshly minced will always give brighter flavor
- Coriander powder: For citrusy warmth use a good quality spice for maximum aroma
- Cumin powder: Earthy and grounding freshly bought or whole-toasted cumin gives the best result
- Turmeric powder: Adds golden color and gentle bitterness always check for freshness for best color
- Pure chili powder or cayenne pepper: Adjust to your heat tolerance using a fresh batch for kick
- Coconut milk: Choose full-fat coconut milk for creaminess and depth avoid watery or low-fat options
- Crushed canned tomato: Gives the sauce tanginess with balanced acidity opt for a brand with deep red color
- Lemon juice: Brings a final bright lift at the end freshly squeezed or good quality bottled
- Coriander or cilantro leaves: Offers herbal finish but parsley or even baby spinach can stand in if preferred
- To serve: Basmati rice or flatbread soak up the vibrant sauce best with freshly steamed rice
Step-by-Step Instructions
- Season the Chicken:
- Pat the chicken pieces dry using paper towels. Sprinkle both sides with salt and black pepper to start drawing out flavor and prepping for a crispy sear.
- Brown the Chicken:
- In a large heavy pot heat coconut oil over high heat. Place chicken thighs skin-side down and leave undisturbed for four to five minutes until a deep golden brown forms. Flip and cook the other side for just one minute then transfer to a plate. Brown the drumsticks as best as possible turning to get all sides nicely colored for stronger flavor development. Transfer all browned chicken to the plate.
- Sauté the Aromatics:
- Reduce the heat to medium-high. Add diced onion and let it cook for a minute until it starts to soften but not brown. Stir in minced garlic and ginger and let these release their aroma for just thirty seconds. Sprinkle in coriander cumin turmeric and chili powders and cook for another thirty seconds stirring as the spices bloom and fill the kitchen with fragrance.
- Make the Sauce:
- Pour in the coconut milk then the crushed tomato and salt. Stir until the sauce is smooth and everything is combined. Return the browned chicken plus any juices into the pot and submerge the pieces as much as possible to soak in the flavors.
- Simmer the Curry:
- Once the sauce begins to bubble gently turn the heat down to keep a soft simmer. Cover the pot and let the curry cook for ten minutes then remove the lid and simmer for another twenty minutes. Stir once in a while to prevent any sticking at the bottom as the sauce thickens and flavors meld.
- Finish and Serve:
- Turn off the heat and stir in the fresh lemon juice along with half the chopped coriander leaves. Spoon the curry into bowls over hot rice and finish with an extra sprinkle of the remaining herbs. The freshness brightens the dish right before serving.
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The coconut milk in this recipe is my favorite ingredient because it makes the sauce so luscious and comforting. Every time I ladle the curry over rice I remember the first time my kids tried it and how they could not stop talking about the creamy sauce and the hint of spice.
Storage Tips
Kuku Paka holds up really well in the fridge for about four days in a tightly lidded container. Let the curry cool before storing. I like to make a double batch and freeze half letting it thaw overnight in the refrigerator and reheating gently over low heat. The sauce gets even deeper in flavor the next day.
Ingredient Substitutions
You can use boneless chicken thighs if you want but keep in mind you’ll lose some richness from the bones and skin. Greek yogurt can stand in for coconut milk for a tangy twist though you will lose that coconut flavor. For the tomatoes crushed fresh tomatoes can work if you cook them down longer until thickened.
Serving Suggestions
Basmati rice is traditional and soaks up the sauce beautifully but naan flatbread or homemade roti work equally well. This curry is fantastic paired with a simple cucumber salad or a cooling dollop of yogurt for contrast.
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One thing I always remember is how friends are surprised by the bold yet gentle flavors of this dish. Take your time and savor each step as you cook and your kitchen will smell absolutely unforgettable.
Frequently Asked Questions
- → What cut of chicken works best for this dish?
Bone-in, skin-on thigh fillets and drumsticks hold up well during simmering, ensuring juicy and flavorful results.
- → Can I use light coconut milk?
Full-fat coconut milk is ideal for creaminess, but light coconut milk may be used for a lighter version, though the sauce will be thinner.
- → How spicy is the curry?
The dish has moderate heat from chili powder, but you can adjust to your preference or omit for mild flavor.
- → What are suitable herb substitutes for coriander?
Parsley or baby spinach make good substitutes if fresh coriander isn’t available, adding freshness to the finished dish.
- → What is the best way to serve this meal?
Serve hot with basmati rice, flatbreads, or roti to soak up the richly spiced sauce.
- → Can I make it ahead of time?
Yes, flavors deepen on standing, making it even tastier the next day when reheated gently.