Description
African Coconut Chicken Curry, also known as Kuku Paka, is a rich, flavorful dish featuring tender chicken simmered in a creamy coconut milk and tomato sauce infused with warm spices like coriander, cumin, turmeric, and chili powder. This aromatic curry is perfect served with basmati rice or flatbreads, offering a delightful taste of East African cuisine with a tropical twist.
Ingredients
Scale
Chicken
- 4 chicken thigh fillets (skin-on and bone-in, ~250g/8oz each)
- 4 chicken drumsticks (~150g / 5oz each)
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
Spices and Aromatics
- 2 tbsp coconut oil (or vegetable/canola oil)
- 1 onion, finely diced
- 3 garlic cloves, minced
- 2 tsp ginger, minced
- 1 tbsp coriander powder
- 1/2 tbsp cumin powder
- 1/2 tbsp turmeric powder
- 1 tsp pure chili powder or cayenne pepper (adjust to taste)
Sauce Ingredients
- 400g / 14 oz full-fat coconut milk
- 400g / 14 oz crushed canned tomatoes
- 1 1/4 tsp kosher salt
- 2 tbsp lemon juice (or apple cider vinegar)
- 1/2 cup fresh coriander/cilantro leaves (or substitute parsley or baby spinach)
To Serve
- Basmati rice, flatbreads, or roti
Instructions
- Season the Chicken: Pat the chicken thighs and drumsticks dry using paper towels. Season both sides evenly with kosher salt and black pepper to enhance the flavor.
- Brown the Chicken: Heat coconut oil in a large pot over high heat. Place the chicken thighs skin-side down and cook for 4-5 minutes until the skin is golden brown. Flip and cook the other side for an additional 1 minute. Transfer the thighs to a plate. Repeat the browning process for the drumsticks, cooking them on three sides for about 2 minutes each, then transfer to the plate.
- Sauté Aromatics: Lower the heat to medium-high. In the same pot, add the finely diced onion and cook for about 1 minute until softened. Stir in the minced garlic and ginger, cooking for 30 seconds. Add coriander powder, cumin powder, turmeric powder, and chili powder, stirring for another 30 seconds until the spices release their aroma.
- Make the Sauce: Pour in the full-fat coconut milk and crushed canned tomatoes. Add 1 1/4 tsp kosher salt and stir to combine. Return the browned chicken along with any juices collected on the plate back into the pot, submerging as much of the chicken in the sauce as possible.
- Simmer the Curry: Bring the sauce to a gentle simmer. Reduce the heat to maintain a gentle bubbling, then cover the pot and cook for 10 minutes. Afterward, remove the lid and continue to simmer uncovered for another 20 minutes, stirring occasionally to prevent sticking and allow the flavors to meld.
- Finish the Dish: Stir in the lemon juice and half of the chopped fresh coriander. Taste the curry and adjust seasoning if needed. Garnish with the remaining coriander before serving.
- Serve: Ladle the coconut chicken curry over cooked basmati rice or serve alongside warm flatbreads or roti for a complete and satisfying meal.
Notes
- You can substitute chicken thighs and drumsticks with boneless chicken pieces, but bones add more flavor.
- Adjust the chili powder level to suit your heat preference or omit for a milder curry.
- Use fresh lemon juice for a bright flavor; apple cider vinegar is a good alternative.
- To deepen flavor, marinate the chicken in salt, pepper, and some spices for a few hours before cooking.
- Leftovers keep well refrigerated for up to 3 days and taste great when reheated.
