Description
Kuku Paka is a flavorful East African and Indian-inspired coconut chicken curry featuring tender bone-in chicken simmered in a spiced tomato and coconut milk sauce, enhanced with aromatic spices and fresh cilantro. This gluten-free and dairy-free main course offers a rich and creamy texture balanced with a hint of heat from green chili, perfect served with rice or flatbread.
Ingredients
Scale
Chicken and Marinade
- 2 pounds bone-in chicken (cut into pieces)
- 1 tablespoon vegetable oil
Spices and Aromatics
- 1 onion (finely chopped)
- 2 cloves garlic (minced)
- 1-inch piece of ginger (grated)
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon chili powder
Vegetables and Liquids
- 2 tomatoes (chopped)
- 1 cup coconut milk
- 1 green chili (sliced)
- 1 tablespoon lemon juice
- Water as needed
Garnish and Seasoning
- ¼ cup fresh cilantro (chopped)
- Salt to taste
Instructions
- Sauté Aromatics: Heat vegetable oil in a large skillet or pot over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
- Add Spices: Mix in ground cumin, coriander, turmeric, paprika, and chili powder, stirring to evenly coat the onions and release the spices’ aromas.
- Cook Tomatoes: Add the chopped tomatoes to the pan, cooking until they soften and create a saucy base, around 5 minutes.
- Brown Chicken: Place the chicken pieces into the pan and cook for 5–7 minutes, turning occasionally to brown all sides and seal in the juices.
- Simmer with Coconut Milk: Pour in the coconut milk and add just enough water to cover the chicken. Bring the mixture to a simmer, then cover and cook on low heat for 25–30 minutes, or until the chicken is tender and fully cooked.
- Finish Sauce: Add the sliced green chili and lemon juice, stirring well. Simmer uncovered for a few more minutes to reduce and thicken the sauce.
- Garnish and Serve: Remove from heat, garnish with chopped cilantro, and serve hot with rice, naan, or flatbread.
Notes
- For a smoky flavor, grill the chicken before adding it to the sauce.
- Adjust the amount of chili to suit your heat preference.
- Serve with rice, naan, or flatbread for a complete meal.
- This dish keeps well in the refrigerator for up to 3 days and reheats nicely.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: East African, Indian
