Description
Kuku Paka is a flavorful East African coconut chicken curry known for its rich and creamy texture, infused with aromatic spices and a hint of heat. This recipe features tender chicken simmered in a luscious coconut milk sauce with garlic, ginger, and a blend of cumin, coriander, paprika, and chili powder, garnished with fresh cilantro and green chilies. Perfectly served with rice or flatbreads, this dish offers a delightful fusion of Indian and Swahili flavors.
Ingredients
Scale
Chicken Marinade
- 1 1/2 pounds bone-in chicken pieces (skin removed)
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon turmeric
Sauce and Spices
- 1 tablespoon vegetable oil
- 1 large onion (finely chopped)
- 3 garlic cloves (minced)
- 1 tablespoon ginger (minced)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder (adjust to taste)
- 1 large tomato (chopped)
- 1 cup coconut milk
- 1/4 cup chopped cilantro
- 1–2 green chilies (sliced, optional)
- Water as needed
Instructions
- Marinate the Chicken: In a bowl, toss the chicken pieces with lemon juice, salt, and turmeric. Let it marinate for 15–30 minutes to allow the flavors to infuse.
- Sauté Onions: Heat vegetable oil in a large skillet or pot over medium heat. Add the finely chopped onions and sauté until they become golden brown, roughly 6–8 minutes, to develop a rich base flavor.
- Add Garlic and Ginger: Stir in the minced garlic and ginger, cooking for about 1 minute until fragrant.
- Toast Spices: Add the ground cumin, coriander, paprika, and chili powder to the onion mixture. Stir continuously for about 30 seconds to release their aromas.
- Cook Tomatoes: Incorporate the chopped tomato into the pan and cook for 3–4 minutes until it softens and blends with the spices.
- Brown the Chicken: Add the marinated chicken pieces to the skillet and cook them until they are lightly browned on all sides, about 5–6 minutes.
- Simmer in Coconut Milk: Pour in the coconut milk along with a splash of water if the sauce seems too thick. Cover the pot and let it simmer on low heat for 25–30 minutes, allowing the chicken to cook through and become tender.
- Finish and Serve: Adjust seasoning as needed. Before serving, stir in chopped cilantro and sliced green chilies for extra freshness and heat. Serve hot with rice, chapati, or naan.
Notes
- Kuku Paka is traditionally served with rice or flatbreads like chapati or naan for a complete meal.
- For a smoky flavor, grill the chicken before adding it to the sauce, mimicking traditional preparation methods.
- Using boneless chicken pieces can reduce cooking time if preferred.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: East African, Indian
