African Chicken Curry Kuku Paka (Print Version)
# Ingredients:
→ Seasoned Chicken
01 -
4 chicken thigh fillets, skin-on and bone-in (approximately 250 grams each)
02 -
4 chicken drumsticks (approximately 150 grams each)
03 -
3/4 teaspoon kosher salt
04 -
1/2 teaspoon black pepper
→ Curry Sauce
05 -
2 tablespoons coconut oil or other neutral oil
06 -
1 onion, finely diced
07 -
3 garlic cloves, finely minced
08 -
2 teaspoons ginger, finely minced
09 -
1 tablespoon coriander powder
10 -
1/2 tablespoon cumin powder
11 -
1/2 tablespoon turmeric powder
12 -
1 teaspoon pure chilli powder or cayenne pepper (adjust to taste)
13 -
400 grams full-fat coconut milk
14 -
400 grams crushed canned tomato
15 -
1 1/4 teaspoons kosher salt
16 -
2 tablespoons lemon juice (or apple cider vinegar)
17 -
1/2 cup lightly packed coriander (cilantro) leaves, or substitute with parsley or baby spinach
→ To Serve
18 -
Steamed basmati rice
19 -
Flatbreads or roti
# Instructions:
01 -
Pat chicken pieces dry with paper towels. Evenly sprinkle the chicken thigh fillets and drumsticks with kosher salt and black pepper.
02 -
Heat coconut oil in a large heavy pot over high heat. Place chicken thighs skin-side down and sear for 4–5 minutes until golden. Turn and sear the other side for 1 minute. Remove and set aside. Brown drumsticks on three sides, about 2 minutes per side, and transfer to the plate. Chicken will remain uncooked internally.
03 -
Reduce heat to medium-high. Add finely diced onion and cook for 1 minute until softened. Stir in minced garlic and ginger, cooking for 30 seconds. Incorporate coriander, cumin, turmeric, and chilli powder, stirring for 30 seconds until fragrant.
04 -
Pour in coconut milk, crushed tomatoes, and kosher salt. Stir to combine. Return browned chicken and any accumulated juices to the pot, ensuring chicken is mostly submerged.
05 -
Bring sauce to a gentle simmer. Reduce heat to maintain a light bubble, cover, and cook for 10 minutes. Remove lid and continue simmering uncovered for 20 minutes, stirring occasionally to prevent sticking.
06 -
Add lemon juice and half of the chopped coriander leaves to the curry. Stir well. Serve hot in bowls, garnished with the remaining fresh coriander alongside basmati rice and flatbreads.
# Notes:
01 -
To intensify flavour, marinate the chicken pieces with salt and pepper for up to 1 hour before cooking.