Description
Kuku Paka is a rich and creamy East African chicken curry featuring tender chicken simmered in a spiced coconut milk sauce. This flavorful dish combines aromatic spices, fresh ginger and garlic, and a hint of heat from green chilies, resulting in a luxurious, comforting meal perfect for serving with rice, naan, or chapati.
Ingredients
Scale
Chicken Marinade
- 1 ½ pounds bone-in or boneless chicken thighs
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper
Sauce & Seasonings
- 1 tablespoon oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1–2 green chilies, chopped (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- 1 teaspoon paprika
- 1 cup full-fat coconut milk
- ½ cup water or chicken broth
- 2 tablespoons tomato paste
- ¼ cup chopped fresh cilantro
- Lemon wedges for serving
Instructions
- Marinate the Chicken: In a bowl, combine the chicken thighs with fresh lemon juice, salt, and black pepper. Let it marinate for at least 30 minutes to enhance the flavor and tenderize the meat.
- Sauté Onions and Aromatics: Heat oil in a large skillet over medium heat. Add the finely chopped onion and sauté until soft and golden, about 5-7 minutes. Stir in the minced garlic, grated ginger, and chopped green chilies; cook for another 1-2 minutes until fragrant.
- Add Spices: Sprinkle in ground cumin, coriander, turmeric, and paprika. Stir continuously and cook for 30 seconds to release the spices’ aromas.
- Cook the Chicken: Add the marinated chicken pieces to the skillet, searing them on both sides until lightly browned, about 3-4 minutes per side. This helps lock in juices and develops flavor.
- Incorporate Tomato Paste and Liquids: Stir in the tomato paste, mixing well with the chicken and spices. Pour in the full-fat coconut milk and water or chicken broth. Stir to combine all ingredients thoroughly.
- Simmer the Curry: Bring the mixture to a gentle simmer, then cover and cook for 25-30 minutes, or until the chicken is tender and fully cooked through. This slow simmer allows the flavors to meld beautifully.
- Thicken the Sauce: Remove the lid and continue simmering for a few more minutes if needed, to reduce and thicken the sauce to your desired consistency.
- Garnish and Serve: Sprinkle chopped fresh cilantro over the dish. Serve hot with rice, naan, or chapati alongside lemon wedges for an extra burst of freshness.
Notes
- For a smokier flavor, grill the chicken lightly before adding it to the sauce.
- Adjust the spice level by increasing or reducing the number of green chilies or substituting with chili powder.
- Kuku Paka can be adapted using fish or boiled eggs as alternative protein options.
