Description
Kuku Paka is a flavorful, aromatic chicken curry from East Africa, featuring tender chicken in a creamy coconut-based sauce with spices like cumin, coriander, and garam masala. This dish is rich, warming, and pairs wonderfully with rice or flatbread.
Ingredients
Scale
- 1.5 lbs (700 g) chicken thighs or drumsticks, bone-in (or boneless)
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 medium tomatoes, diced (or 1 cup canned diced tomatoes)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1/2 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon garam masala
- 1 can (13.5 oz / 400 ml) coconut milk
- 1 cup (240 ml) chicken broth (or water)
- 1/2 cup (120 ml) coconut cream (optional, for extra richness)
- 1/4 cup fresh cilantro, chopped
- Salt and black pepper, to taste
Instructions
- Heat the vegetable oil in a large pan or pot over medium heat.
- Add the chicken pieces to the pan and cook until browned on all sides. Remove the chicken and set it aside.
- In the same pan, add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and ginger, and cook for another minute until fragrant.
- Stir in the diced tomatoes (or canned tomatoes) and cook for 5-7 minutes, until the tomatoes begin to break down.
- Add the cumin, coriander, turmeric, chili powder, and garam masala to the pan. Stir well and cook for 2-3 minutes to allow the spices to bloom.
- Return the browned chicken to the pan, and pour in the coconut milk and chicken broth (or water). Stir to combine.
- Bring the mixture to a simmer and cover. Let it cook for 25-30 minutes, or until the chicken is fully cooked and tender.
- Optional: Add coconut cream for extra richness and stir until well combined.
- Season with salt and black pepper to taste.
- Garnish with chopped fresh cilantro just before serving.
- Serve the Kuku Paka with rice or flatbread.
Notes
- Adjust the chili powder to your preferred spice level. You can also add fresh chopped green chilies if you like extra heat.
- For boneless chicken, the cooking time will be shorter. You can use chicken breasts or thighs, but be sure to adjust the cooking time to avoid overcooking.
- The coconut cream adds a richer texture to the curry, but it can be omitted for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: African (East African)