Description
A rich, mildly spicy African coconut chicken curry known as Kuku Paka, made from scratch with tender chicken simmered in a tomato-coconut sauce infused with warm spices. This easy curry is packed with bold flavors and pantry-friendly ingredients.
Ingredients
- Seasoned chicken:
- 4 chicken thigh fillets, skin-on and bone-in (~250g/8oz each)
- 4 chicken drumsticks (~150g/5oz each)
- 3/4 tsp cooking/kosher salt
- 1/2 tsp black pepper
- The curry:
- 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)
- 400g / 14 oz coconut milk, full-fat
- 400g / 14 oz crushed canned tomato
- 1 1/4 tsp cooking/kosher salt
- 2 tbsp lemon juice (sub apple cider vinegar)
- 1/2 cup coriander/cilantro leaves (sub parsley, spinach, or omit)
- Serving:
- Basmati rice, flatbreads, or roti (optional)
Instructions
1. Pat chicken dry using paper towels then sprinkle with salt and pepper.
2. Heat oil in a large heavy-based pot over high heat. Add the thighs skin-side down and cook for 4-5 minutes until golden brown. Turn and cook the other side for 1 minute. Transfer to a plate. Brown drumsticks on three sides, 2 minutes each. Transfer to the plate.
3. Reduce heat to medium-high. Add onion and cook for 1 minute until softened. Add garlic and ginger, cook for 30 seconds. Add coriander, cumin, turmeric, and chilli powder. Stir for 30 seconds.
4. Add coconut milk, tomato, and salt. Stir to combine. Return chicken to the pot with any juices. Submerge chicken as best as possible.
5. Bring to a simmer, then reduce heat to maintain gentle bubbling. Cover and cook for 10 minutes. Uncover and simmer for another 20 minutes, stirring occasionally.
6. Stir in lemon juice and half of the coriander. Serve in bowls garnished with remaining coriander, alongside rice or roti.
Notes
Coconut oil enhances coconut flavor, but other oils work too.
For extra flavor, grill chicken over charcoal before adding to sauce.
Use bone-in cuts for richer taste; boneless thighs or breast can work but reduce cooking time.
Pure chilli powder is very spicy—adjust or omit for milder curry.
Use high-quality coconut milk (preferably 85%+ coconut) for a rich sauce.
Store leftovers in the fridge for up to 4 days. Sauce improves overnight!
Serve with steamed basmati rice or flaky roti for a complete meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 631
- Sugar: 4g
- Sodium: 1062mg
- Fat: 49g
- Saturated Fat: 25g
- Unsaturated Fat: 20g
- Trans Fat: 0.1g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 200mg