Kuku Paka is a delicious African chicken curry with coastal East African roots. This dish combines tender grilled or sautéed chicken with a creamy coconut curry sauce infused with fragrant spices, tomatoes, and a hint of chili. Perfectly balanced with savory, spicy, and creamy flavors, Kuku Paka pairs beautifully with rice, chapati, or naan for a comforting meal.
Why You’ll Love This Recipe
- Rich and Flavorful: The coconut milk and spices create a luxurious, layered taste.
- Unique and Authentic: A blend of African and Indian influences for a truly special dish.
- Customizable Heat: Adjust the spice level to your preference.
- Versatile: Serve with a variety of sides or bread for a complete meal.
- Easy to Make: Simple steps for a dish that tastes like a labor of love.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
- Bone-in chicken pieces (legs, thighs, or drumsticks)
- Garlic, minced
- Ginger, grated
- Lemon juice
- Turmeric powder
- Salt
For the Curry Sauce:
- Coconut milk
- Onion, finely chopped
- Tomatoes, finely chopped or pureed
- Green chilies, chopped (adjust for spice level)
- Garlic, minced
- Ginger, grated
- Ground cumin
- Ground coriander
- Garam masala
- Turmeric powder
- Oil or ghee
- Cilantro, chopped (for garnish)
Directions
Marinate the Chicken:
- Prepare the Marinade: In a large bowl, mix garlic, ginger, lemon juice, turmeric, and salt.
- Coat the Chicken: Add the chicken pieces to the marinade and coat evenly. Cover and refrigerate for at least 1 hour, preferably overnight.
Cook the Chicken:
- Grill or Sauté:
- Grill: Preheat a grill or grill pan and cook the chicken until lightly charred and partially cooked.
- Sauté: Heat oil in a large skillet and brown the chicken on both sides. Set aside.
Make the Curry Sauce:
- Sauté Aromatics: In the same skillet or a pot, heat oil or ghee over medium heat. Add onions and cook until golden brown.
- Add Spices and Tomatoes: Stir in garlic, ginger, cumin, coriander, garam masala, and turmeric. Cook for 1-2 minutes until fragrant. Add the tomatoes and green chilies, cooking until the mixture thickens.
- Add Coconut Milk: Stir in the coconut milk and bring to a gentle simmer. Adjust seasoning with salt.
Combine and Simmer:
- Add Chicken: Return the partially cooked chicken to the pot, ensuring it is submerged in the sauce. Cover and simmer for 20-25 minutes, or until the chicken is fully cooked and tender.
- Garnish: Sprinkle with fresh cilantro before serving.
Serve:
Serve hot with steamed rice, chapati, naan, or over a bed of fluffy couscous.
Servings and Timing
- Servings: Serves 4-6
- Prep Time: 15 minutes (plus marination time)
- Cook Time: 40 minutes
- Total Time: 55 minutes (excluding marination)
Variations
- Vegetarian Version: Replace chicken with tofu, paneer, or vegetables like potatoes, zucchini, or eggplant.
- Spicy Kick: Add more green chilies or a pinch of red chili powder for extra heat.
- Tangy Flavor: Add a splash of tamarind paste or a squeeze of fresh lime juice before serving.
- Nutty Addition: Stir in a tablespoon of peanut or almond butter for added richness.
- Creamy Twist: Mix in yogurt for a tangy, creamy flavor.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat on the stovetop over low heat, adding a splash of water or coconut milk to loosen the sauce if needed.
- Freezing: Freeze the curry in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
FAQs
What does “Kuku Paka” mean?
“Kuku” means chicken in Swahili, and “Paka” refers to the rich coconut curry sauce.
Can I use boneless chicken?
Yes, boneless chicken thighs or breasts work well, but bone-in chicken adds more flavor.
Is this dish spicy?
It has a mild to medium spice level, but you can adjust the green chilies to make it milder or spicier.
Can I make it dairy-free?
The dish is naturally dairy-free thanks to the coconut milk.
What type of coconut milk should I use?
Full-fat coconut milk is recommended for a rich and creamy sauce.
How do I thicken the sauce?
Simmer the sauce uncovered for a few minutes to reduce and thicken it.
What can I serve with Kuku Paka?
It pairs wonderfully with rice, chapati, naan, or even steamed vegetables.
Can I make this dish ahead of time?
Yes, Kuku Paka tastes even better the next day as the flavors deepen.
Can I use canned tomatoes?
Yes, canned crushed tomatoes or tomato puree can be used in place of fresh tomatoes.
How do I store leftover marinade?
Discard any leftover marinade as it has been in contact with raw chicken.
Conclusion
Kuku Paka is a flavorful and creamy African chicken curry that brings a taste of East African coastal cuisine to your kitchen. With its rich coconut sauce and aromatic spices, this dish is perfect for family meals or special occasions. Pair it with your favorite sides, customize the flavors to your liking, and savor this unique and comforting curry!
Print
African Chicken Curry – Kuku Paka
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Simmered
- Cuisine: East African
Description
Kuku Paka is a rich, flavorful East African chicken curry with a creamy coconut base. Influenced by Swahili and Indian flavors, this dish features tender chicken simmered with aromatic spices, tomatoes, and coconut milk. It’s perfect with rice or flatbreads like chapati.
Ingredients
- 1.5 lbs (700 g) chicken thighs or drumsticks, bone-in (or boneless)
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 medium tomatoes, diced (or 1 cup canned diced tomatoes)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1/2 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon garam masala
- 1 can (13.5 oz / 400 ml) coconut milk
- 1 cup (240 ml) chicken broth (or water)
- 1/2 cup (120 ml) coconut cream (optional, for extra richness)
- 1/4 cup fresh cilantro, chopped
- Salt and black pepper, to taste
Instructions
Step 1: Marinate the chicken (optional)
- In a bowl, season the chicken with a pinch of salt, pepper, and a teaspoon of turmeric. Let it sit while you prepare the other ingredients.
Step 2: Sear the chicken
- Heat the vegetable oil in a large pot or deep skillet over medium heat.
- Add the chicken pieces and sear for 2-3 minutes per side until lightly browned. Remove and set aside.
Step 3: Cook the aromatics
- In the same pot, add the chopped onion and sauté for 5-7 minutes until golden brown.
- Stir in the garlic and ginger, cooking for 1-2 minutes until fragrant.
Step 4: Add the spices and tomatoes
- Sprinkle in the cumin, coriander, turmeric, chili powder, and garam masala. Stir to coat the onions in the spices.
- Add the diced tomatoes and cook for 5-7 minutes until they break down into a thick paste.
Step 5: Simmer the curry
- Return the chicken to the pot and pour in the coconut milk and chicken broth. Stir to combine.
- Bring to a gentle simmer, cover, and cook for 25-30 minutes, or until the chicken is tender and cooked through.
Step 6: Finish the curry
- Stir in the coconut cream (if using) and adjust the seasoning with salt and pepper.
- Garnish with fresh cilantro before serving.
Serving Suggestions
- Serve hot with steamed rice, chapati, or naan.
- Add a side of kachumbari (East African tomato and onion salad) for a refreshing contrast.
Notes
- Vegetarian option: Replace chicken with tofu, chickpeas, or a mix of vegetables like potatoes and carrots.
- Spice level: Adjust the chili powder to your preference or add fresh chilies for more heat.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.