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
Units
Scale
- 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.