Name: African Coconut Chicken Curry – Kuku Paka Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: African
Ingredients: 4 chicken thigh fillets, skin-on and bone-in (~250g/8oz each); 4 chicken drumsticks (~150g/5oz each); 3/4 tsp cooking or kosher salt; 1/2 tsp black pepper; 2 tbsp coconut oil (or vegetable, canola or other plain oil); 1 onion, finely diced; 3 garlic cloves, finely minced; 2 tsp ginger, finely minced; 1 tbsp coriander powder; 1/2 tbsp cumin powder; 1/2 tbsp turmeric powder; 1 tsp pure chili powder or cayenne pepper (reduce or omit to taste); 400g / 14 oz full-fat coconut milk; 400g / 14 oz crushed canned tomato; 1 1/4 tsp cooking or kosher salt; 2 tbsp lemon juice (or substitute with apple cider vinegar); 1/2 cup lightly packed coriander/cilantro leaves (substitute parsley or baby spinach or omit); Basmati rice or other rice; Flatbreads or roti

Jump to Recipe· 4.2 from 2 reviews

If you’re craving something that’s both comforting and exciting, let me introduce you to the African Coconut Chicken Curry – Kuku Paka Recipe. This dish is a vibrant celebration of rich, creamy coconut milk paired with fragrant spices and tender chicken, resulting in a curry that feels like a warm hug from the heart of Africa. The luscious tomato-coconut sauce, infused with ginger, garlic, and a touch of chili, creates layers of flavor that are utterly addictive. Whether you’re a curry aficionado or new to African cuisine, this recipe promises depth, zest, and a perfect balance of textures that will have you coming back for more.

Ingredients You’ll Need

A metal tray shows seven pieces of raw chicken parts spread out evenly across its surface. The chicken pieces include drumsticks and thighs, each pale pink with some skin textures visible, resting directly on the tray. The tray is placed on a white marbled surface that adds a clean background contrast to the soft, slightly glossy look of the raw chicken. The tray edges have slight discoloration from use but remain clearly defined, holding the chicken pieces neatly inside. photo taken with an iphone --ar 4:5 --v 7

What’s truly special about this recipe is how simple yet essential each ingredient is. Every item plays a key role in building the curry’s unique character—delivering richness, spice, or freshness to create a dish that’s both homey and exotic.

Chicken thigh fillets and drumsticks: Skin-on and bone-in for maximum flavor and juicy texture in every bite.
Salt and black pepper: To season the chicken perfectly, enhancing the natural flavors.
Coconut oil: Adds a subtle tropical aroma and keeps the spices singing.
Onion, garlic, and ginger: The aromatic backbone that lifts the curry’s fragrance and depth.
Coriander, cumin, turmeric, and chili powder: These spices bring warmth, earthiness, and a gentle kick essential for authentic taste.
Coconut milk: Full-fat for a creamy, silky sauce that balances the spices beautifully.
Crushed canned tomatoes: Provide natural acidity and richness, creating a luscious base for the curry.
Lemon juice: Adds a bright, fresh note that cuts through the richness.
Fresh coriander/cilantro: For garnish that delivers color and herby freshness.
Basmati rice or flatbreads: To soak up all that delicious sauce and complete the meal.

How to Make African Coconut Chicken Curry – Kuku Paka Recipe

Step 1: Season the Chicken

Start by patting your chicken pieces dry with paper towels—this step ensures they brown beautifully. Then sprinkle them evenly with salt and black pepper. This simple seasoning foundation is crucial because it enhances the chicken’s flavor from the inside out.

Step 2: Brown the Chicken

Heat the coconut oil in a heavy-based pot over high heat. Place the chicken thighs skin-side down first, allowing them to develop a gorgeous golden crust for 4 to 5 minutes. Flip and give the other side a quick minute. Remove these to a plate. Repeat a similar process with the drumsticks, aiming to brown as many sides as you can. Browning locks in flavor and adds a subtle smoky note, even without the charcoal grill.

Step 3: Sauté the Aromatics

Reduce the heat to medium-high and toss in the diced onions. Cook them until softened, about a minute, then add the finely minced garlic and ginger. Let these cook for 30 seconds until fragrant. Next, sprinkle in coriander, cumin, turmeric, and chili powder. Stir everything together for an additional 30 seconds. This step wakes up the spices and infuses the oil with their vibrant aromas, setting the stage for a memorable curry.

Step 4: Build the Sauce

Pour in the full-fat coconut milk and crushed tomatoes along with the salt. Give everything a good stir to combine, then nestle the browned chicken back into the pot, including any delicious juices from the plate. Do your best to submerge the chicken in the saucy goodness. This lovely mixture will transform into the flavorful, creamy base that makes African Coconut Chicken Curry – Kuku Paka Recipe so irresistible.

Step 5: Simmer to Perfection

Bring the sauce to a gentle simmer, then lower the heat to keep a slow bubble going. Cover the pot and let it cook for 10 minutes to let the chicken absorb the flavors. Remove the lid and simmer uncovered for another 20 minutes, stirring occasionally to ensure nothing sticks to the base. This slow simmer softens the chicken until it’s perfectly tender and allows the sauce to thicken and enrich beautifully.

Step 6: Finish and Serve

Stir in the lemon juice and half the fresh coriander leaves for that final touch of brightness and herbaceousness. Ladle the curry into bowls and sprinkle the remaining coriander on top. Now it’s ready to wow your taste buds and your loved ones!

How to Serve African Coconut Chicken Curry – Kuku Paka Recipe

A black bowl filled with a base layer of white rice topped with several pieces of chicken covered in thick orange curry sauce, garnished with small green leaves of cilantro. A piece of naan bread is placed inside the bowl, leaning on the edge, and a spoon is partially inserted into the rice and curry. Around the bowl, flat pieces of naan bread are arranged on a surface with a rough gray texture. There is also a small round container filled with a bright orange powder, likely a spice, positioned near the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh coriander is the classic garnish here, lending a pop of green and vibrant freshness that contrasts wonderfully with the creamy sauce. A wedge of lemon on the side gives diners the option to add extra zing if desired. For a touch of crunch, sprinkle toasted coconut flakes on top—you’ll get that lovely texture and intensified coconut aroma.

Side Dishes

This curry pairs effortlessly with fluffy basmati rice, which soaks up the sauce like a dream. For a heartier meal, serve it alongside warm flatbreads or rotis to scoop and savor every last drop. A simple cucumber and tomato salad with a light vinegar dressing also makes a refreshing balance to the rich curry.

Creative Ways to Present

For a visually stunning presentation, serve the curry in a rustic clay pot or a brightly colored bowl to evoke an inviting African table setting. Garnish plates individually with fresh lime wedges and a dusting of smoked paprika for an unexpected flair. If you want to impress at a dinner party, offer small bowls of different chutneys or pickled vegetables to accompany the curry, adding a vibrant spectrum of flavors and textures.

Make Ahead and Storage

Storing Leftovers

This curry tastes even better the next day as the flavors deepen. Store leftovers in an airtight container in the refrigerator for up to 3 days, making it a perfect meal prep option for busy weeknights or lunches.

Freezing

You can absolutely freeze African Coconut Chicken Curry – Kuku Paka Recipe! Portion the cooled curry into freezer-safe containers or heavy-duty zip-lock bags and freeze for up to 3 months. Just be sure to leave space for expansion to keep the container sealed nicely.

Reheating

When reheating, thaw overnight in the fridge if frozen. Warm gently on the stovetop over medium heat, stirring occasionally until heated through. Add a splash of water or coconut milk if the sauce seems too thick. Reheating slowly preserves the creaminess and keeps the chicken tender.

FAQs

Can I use chicken breasts instead of thighs and drumsticks?

Yes, you can substitute chicken breasts, but they tend to dry out more quickly. Thighs and drumsticks are ideal here for their juiciness and flavor retention during the long simmer.

Is it possible to make this recipe vegetarian or vegan?

Absolutely! Swap the chicken for hearty vegetables like sweet potatoes, cauliflower, or chickpeas. Use coconut oil and full-fat coconut milk to keep that creamy, rich texture.

How spicy is this African Coconut Chicken Curry – Kuku Paka Recipe?

The spice level is moderate but easily adjustable. You can reduce or omit chili powder for a milder taste or add more if you love heat. It’s very flexible to your preferences.

Do I have to use fresh coriander?

Fresh coriander adds a bright, herbaceous note that really lifts the dish, but if you can’t find it, parsley or baby spinach will work as a substitute or you can leave it out altogether.

Can this curry be cooked on a charcoal grill for authentic flavor?

Yes! Traditionally, the chicken is seared over charcoal for a slight smoky char which adds amazing depth. If you have the chance, try that method, but pan-searing works wonderfully for a quick, weeknight-friendly version.

Final Thoughts

I hope you feel inspired to whip up this incredibly flavorful and comforting African Coconut Chicken Curry – Kuku Paka Recipe. It’s such a joy to make and even more satisfying to eat—perfect for sharing around the table with friends or treating yourself to something special. Give it a try and let those wonderful spices and creamy coconut transport you!