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African Coconut Chicken Curry – Kuku Paka Recipe

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3.9 from 4 reviews

This African coconut chicken curry, also known as Kuku Paka, is a rich and fragrant dish combining tender chicken pieces simmered in a creamy coconut milk and tomato sauce infused with aromatic spices. Perfectly seasoned and cooked to perfection, it offers a delicious blend of warm spices, creamy tropical flavors, and a hint of citrus, best served over fluffy basmati rice for a comforting and satisfying meal.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: African

Ingredients

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

Aromatics & Spices

  • 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 chilli powder or cayenne pepper (reduce or omit to taste)

Liquids & Garnish

  • 400g / 14 oz coconut milk, full-fat
  • 400g / 14 oz crushed canned tomato
  • 1 1/4 tsp cooking or kosher salt
  • 2 tbsp lemon juice (can substitute apple cider vinegar)
  • 1/2 cup lightly packed coriander/cilantro leaves (can substitute parsley or baby spinach, or omit)

To Serve

  • Basmati rice

Instructions

  1. Season chicken: Pat the chicken pieces dry using paper towels and sprinkle evenly with salt and black pepper to ensure they are well-seasoned before cooking.
  2. Brown chicken: Heat coconut oil in a large heavy-based pot over high heat. Place the chicken thighs skin-side down and cook for 4-5 minutes until golden brown. Flip and cook the other side for 1 minute, then transfer to a plate. Next, brown the drumsticks on multiple sides for about 2 minutes per side until well-colored. Transfer these to the plate as well. The chicken will still be raw inside at this stage.
  3. Sauté aromatics: Reduce the heat to medium-high and add the diced onion to the pot. Cook for about 1 minute until softened. Stir in the minced garlic and ginger and cook for another 30 seconds. Add coriander powder, cumin powder, turmeric powder, and chilli powder, stirring for 30 seconds to release their aromas.
  4. Prepare sauce: Pour in the full-fat coconut milk and crushed canned tomatoes along with the additional 1 1/4 teaspoons of salt. Stir well to combine and then return the browned chicken pieces to the pot, including any juices from the plate. Try to submerge the chicken in the sauce as best as possible.
  5. Simmer: Bring the sauce to a gentle simmer, then reduce the heat so it bubbles softly. Cover the pot and let it cook for 10 minutes. Remove the lid and continue simmering uncovered for an additional 20 minutes, stirring occasionally to prevent the sauce from sticking or burning on the bottom.
  6. Finish & serve: Stir in the lemon juice and half of the chopped coriander leaves. Serve the chicken curry ladled into bowls, garnished with the remaining coriander, accompanied by steamed basmati rice.

Notes

  • Use coconut oil for authentic flavor, but vegetable or canola oil can be substituted if unavailable.
  • Using bone-in, skin-on chicken pieces adds extra flavor and richness to the dish.
  • Adjust the amount of chilli powder to your preferred spice level or omit if sensitive to heat.
  • Full-fat coconut milk gives the curry its creamy texture and rich taste; light coconut milk may result in a thinner sauce.
  • Lemon juice can be substituted with apple cider vinegar for acidity if needed.
  • Fresh coriander adds a fresh herbal note, but parsley or baby spinach can be used as alternatives.

Find it online: https://cheftinaskitchen.com/african-coconut-chicken-curry-kuku-paka-recipe/