Description
Kuku Paka is a rich and creamy coconut chicken curry that blends East African and Indian flavors. This delightful dish features tender chicken simmered in a fragrant coconut milk sauce infused with turmeric, cumin, and aromatic spices, offering a perfect balance of creaminess and warming heat. Ideal served with rice, chapati, or naan, Kuku Paka is a comforting meal that impresses with its vibrant taste and luscious texture.
Ingredients
Scale
Main Ingredients
- 2 lbs bone-in or boneless chicken (thighs or drumsticks)
- 2 tablespoons vegetable oil
- 1 medium onion (finely chopped)
- 4 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder (adjust to heat preference)
- 1/2 teaspoon salt (plus more to taste)
- 1 large tomato (finely chopped)
- 1 cup full-fat coconut milk
- 1/2 cup chicken broth or water
- 2 tablespoons lemon juice
- 1–2 green chilies (sliced, optional)
- 1/4 cup chopped fresh cilantro
Instructions
- Sauté Onions: Heat oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté until soft and golden, about 6–8 minutes.
- Add Aromatics and Spices: Stir in garlic and ginger and cook for 1 minute until fragrant. Add turmeric, cumin, paprika, chili powder, and salt. Cook the spices for another 30 seconds to release their aroma.
- Add Tomato: Stir in the chopped tomato and cook for 3–4 minutes until softened and broken down, creating a flavorful base sauce.
- Cook Chicken: Add the chicken pieces to the pan and stir to coat in the spices. Cook for 5–6 minutes, turning occasionally to lightly brown the chicken.
- Simmer in Coconut Milk: Pour in the coconut milk and chicken broth. Stir well, bring to a gentle simmer, then reduce heat to low and cover. Simmer for 25–30 minutes, or until the chicken is tender and cooked through.
- Finishing Touches: Remove the lid, stir in lemon juice and green chilies (if using), and simmer uncovered for another 5 minutes to thicken the sauce slightly.
- Garnish and Serve: Garnish with fresh cilantro and serve hot with rice, chapati, or naan.
Notes
- Traditionally served with rice, chapati, or naan.
- For a smoky twist, grill the chicken before simmering in the sauce.
- Adjust the spice level by adding more or less chili powder or fresh chilies.
- This dish can be prepared ahead and reheats beautifully.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: East African, Indian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 115mg
