
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.
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.
Bring the sauce to a simmer, then reduce the heat to low so it bubbles gently. Cover and cook for 10 minutes. Remove the lid and continue to simmer for a further 20 minutes, stirring occasionally to ensure the sauce doesn't stick to the bottom, until the chicken is tender and the sauce has thickened.
Stir in the lemon juice and half of the fresh coriander. Serve the curry in bowls over basmati rice, garnished with the remaining coriander.
For a more traditional flavor, you can grill the chicken over charcoal before adding it to the sauce to impart a smoky aroma. If you prefer a milder heat level, substitute the chilli powder with smoked paprika.





