African Coconut Chicken Curry – Kuku Paka Recipe
This African coconut chicken curry, known as Kuku Paka, combines tender chicken simmered in a rich and aromatic tomato coconut sauce infused with traditional spices like coriander, cumin, turmeric, and chili. Originating from the Swahili coast, this flavorful dish offers a unique blend of African and Indian influences, perfect for a hearty meal served with basmati rice or flatbreads.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4 hearty appetites or 5 to 6 regular servings
- Category: Main
- Method: Stovetop
- Cuisine: African
Ingredients
Seasoned chicken:
- 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
The curry:
- 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)
Serving:
- Basmati rice or other rice
- Flatbreads or roti
Instructions
- Season chicken: Pat the chicken pieces dry with paper towels and sprinkle evenly with salt and black pepper to prepare for browning.
- Brown chicken: Heat coconut oil in a large heavy-based pot over high heat. Place chicken thighs skin-side down and cook for 4-5 minutes until golden brown, then flip and cook the other side for 1 minute. Transfer to a plate. Next, brown the drumsticks by cooking on three sides for about 2 minutes each, then transfer them to the plate as well. The chicken will still be raw inside at this point.
- Sauté aromatics: Reduce heat to medium-high. Add the finely diced onion to the pot and cook for 1 minute until softened. Stir in minced garlic and ginger and cook for 30 seconds. Sprinkle in coriander, cumin, turmeric, and chili powder; stir continuously for another 30 seconds to release the spices’ aromas.
- Make the sauce and add chicken: Pour in the coconut milk and crushed canned tomatoes, then add 1 1/4 tsp salt. Stir well to combine. Return the browned chicken pieces along with any juices on the plate back into the pot, submerging them as much as possible in the sauce.
- Simmer the curry: Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low so the sauce bubbles gently. Cover the pot and cook for 10 minutes. Then remove the lid and continue to simmer uncovered for an additional 20 minutes, stirring occasionally to prevent sticking and allow the sauce to thicken.
- Finish and serve: Stir in the lemon juice and half of the chopped coriander leaves. Spoon the curry into serving bowls and garnish with the remaining coriander. Serve hot with basmati rice, flatbreads, or roti.
Notes
- For an authentic smoky flavor, sear the chicken over charcoal before adding to the sauce instead of pan-searing.
- Chicken pieces with skin-on and bone-in provide the best flavor and moisture.
- Adjust the level of chili powder or omit for less heat based on taste preferences.
- Use full-fat coconut milk for a rich and creamy curry texture.
- This curry pairs perfectly with basmati rice, chapati, or any flatbread of choice.
