Kuku Paka (East African Coconut Chicken Curry)

Why You’ll Love This Recipe

• Authentic East African Flavor – A delicious blend of spices and coconut milk creates a unique and comforting dish.
• Easy to Make – Simple ingredients and straightforward steps make this an accessible meal for any home cook.
• Creamy and Spiced – The coconut milk balances the heat from the chilies, creating a perfect harmony of flavors.
• Versatile – Serve it with rice, naan, chapati, or even over mashed potatoes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 kg chicken, cut into pieces
• 2 tablespoons vegetable oil
• 2 onions, finely chopped
• 4 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 2 tomatoes, chopped
• 2 green chilies, chopped (adjust according to your spice preference)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon paprika
• 1 teaspoon garam masala
• 1 cup coconut milk
• Juice of 1 lemon
• Fresh coriander leaves for garnishing
• Salt to taste

Directions

1. Marinate the Chicken
   • In a bowl, mix chicken pieces with lemon juice and a pinch of salt.
   • Let it marinate for at least 30 minutes to enhance the flavor.
2. Sauté Onions and Spices
   • Heat vegetable oil in a large pan over medium heat.
   • Add the finely chopped onions and sauté until golden brown.
   • Stir in the minced garlic and grated ginger, cooking until fragrant.
   • Add cumin, coriander, turmeric, paprika, and garam masala, stirring for a minute to toast the spices.
3. Add Tomatoes and Chilies
   • Incorporate the chopped tomatoes and green chilies.
   • Cook until the tomatoes break down and form a thick sauce.
4. Cook the Chicken
   • Add the marinated chicken to the pan.
   • Brown it on all sides for about 5-7 minutes, allowing the flavors to develop.
5. Simmer with Coconut Milk
   • Pour in the coconut milk and mix well.
   • Reduce the heat to low, cover, and let the curry simmer for 25-30 minutes until the chicken is tender.
6. Garnish and Serve
   • Adjust seasoning with salt to taste.
   • Garnish with fresh coriander leaves.
   • Serve hot with rice, naan, or chapati.

Servings and Timing

• Servings: 4-6
• Preparation Time: 15 minutes
• Cooking Time: 40 minutes
• Total Time: 55 minutes

Variations

• Grilled Chicken Kuku Paka – Instead of simmering, grill or broil the chicken first for a smoky flavor, then add it to the sauce.
• Vegetarian Version – Replace chicken with paneer, tofu, or mixed vegetables for a plant-based alternative.
• Spicier Version – Add more green chilies or a teaspoon of red chili powder for an extra kick.
• Creamier Texture – Stir in an extra ½ cup of coconut milk for a richer sauce.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze in a sealed container for up to 2 months. Thaw in the refrigerator before reheating.
• Reheating: Warm on the stovetop over medium heat, adding a splash of coconut milk or water to loosen the sauce. Alternatively, microwave in short intervals, stirring in between.

FAQs

What is Kuku Paka?

Kuku Paka is a traditional East African coconut chicken curry with Indian and Swahili influences, commonly enjoyed in Kenya and Tanzania.

Can I use boneless chicken for this recipe?

Yes, boneless chicken thighs or breasts work well and cook slightly faster.

What type of coconut milk should I use?

Full-fat coconut milk provides the best creamy texture, but light coconut milk can be used for a lower-calorie option.

How spicy is Kuku Paka?

The heat level depends on the number of green chilies used. You can adjust it to your preference.

Can I make this dish ahead of time?

Yes! The flavors deepen over time, making it even more delicious the next day.

What can I serve with Kuku Paka?

It pairs well with steamed rice, chapati, naan, or even crusty bread.

How do I thicken the sauce?

Let it simmer uncovered for a few extra minutes, or add a spoonful of coconut cream.

Can I cook this in an Instant Pot?

Yes! Sauté the aromatics using the sauté function, add the chicken and coconut milk, then pressure cook for 10 minutes.

Is this dish gluten-free?

Yes, Kuku Paka is naturally gluten-free when served with rice.

Can I add potatoes to this dish?

Absolutely! Add diced potatoes along with the chicken for a heartier meal.

Conclusion

Kuku Paka is a flavorful and creamy coconut chicken curry that brings together the best of East African and Indian cuisines. With its aromatic spices and comforting texture, this dish is sure to become a favorite at your dinner table. Try it today and experience the rich flavors of Swahili cooking!

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