Kuku Paka: East African Coconut Chicken Curry

Name: Kuku Paka: East African Coconut Chicken Curry
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 4 pieces chicken thigh fillets; 4 pieces chicken drumsticks; 2 tbsp coconut oil; 1 piece onion; 3 clove garlic, minced; 2 tsp ginger; 400 g coconut milk; 400 g crushed canned tomato; 1 tbsp coriander powder; 0.5 tbsp cumin powder; 0.5 tbsp turmeric powder; 1 tsp pure chilli powder or cayenne pepper; 0.75 tsp kosher salt; 0.5 tsp black pepper; 2 tbsp lemon juice; 0.5 cup coriander/cilantro leaves; 1 serving basmati rice

Experience the vibrant flavors of East Africa with this creamy Kuku Paka. This aromatic chicken curry features tender pieces of chicken simmered in a rich, spiced coconut and tomato sauce, perfect for a cozy family dinner.

Servings4 Portions

Prep Time15 Mins

Cook Time45 Mins

Difficulty

Intermediate

Ingredients

chicken thigh fillets
4 pieces
chicken drumsticks
4 pieces
coconut oil
2 tbsp
onion
1 piece
garlic, minced
3 clove
ginger
2 tsp
coconut milk
400 g
crushed canned tomato
400 g
coriander powder
1 tbsp
cumin powder
0.5 tbsp
turmeric powder
0.5 tbsp
pure chilli powder or cayenne pepper
1 tsp
kosher salt
0.8 tsp
black pepper
0.5 tsp
lemon juice
2 tbsp
coriander/cilantro leaves
0.5 cup
basmati rice
1 serving

Step-by-Step Instructions

Pat the chicken thigh fillets and drumsticks dry with paper towels. Season all over with salt and black pepper.

Heat coconut oil in a large, heavy-based pot over high heat. Add the chicken thighs skin-side down and sear for 4-5 minutes until golden brown. Flip and cook for 1 minute, then transfer to a plate. Repeat the process with the drumsticks, browning them on all sides for about 6 minutes total, then set aside.

Reduce the heat to medium-high. Add the chopped onion to the pot and sauté for 1 minute until softened. Stir in the minced garlic and grated ginger, cooking for 30 seconds. Add the coriander powder, cumin, turmeric, and chilli powder, stirring for another 30 seconds until the spices are fragrant.

Pour in the coconut milk and crushed tomatoes, then add the salt. Stir well and return the chicken and any accumulated juices from the plate to the pot. Submerge the chicken pieces as much as possible in the sauce.