Description
Kuku paka brings Kenyan coastal flavors dancing across your plate with rich coconut and warm spices. Creamy, fragrant chicken simmered in luscious sauce promises a delightful journey through East African culinary traditions you’ll savor to the last bite.
Ingredients
Scale
Main Protein:
- 4 chicken thigh fillets (skin-on, bone-in)
- 4 chicken drumsticks
Spices and Seasonings:
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon coriander powder
- 1/2 tablespoon cumin powder
- 1/2 tablespoon turmeric powder
- 1 teaspoon cayenne or chilli powder
Aromatics and Liquid Ingredients:
- 2 tablespoons coconut oil
- 1 onion, finely diced
- 3 garlic cloves, minced
- 2 teaspoons fresh ginger, minced
- 400 grams (14 ounces) full-fat coconut milk
- 400 grams (14 ounces) crushed tomatoes
- 2 tablespoons lemon juice (or apple cider vinegar)
- 1/2 cup fresh cilantro/coriander leaves, chopped
- Additional cilantro/coriander leaves for garnish
- Basmati rice or flatbread for serving
Instructions
- Thoroughly dry chicken pieces and generously season with salt and pepper to enhance flavor absorption.
- In a large pot, heat coconut oil over high temperature. Sear chicken thighs skin-side down for 4-5 minutes until golden brown, then flip and cook the opposite side for 1 minute. Remove and set aside. Brown drumsticks on three sides for approximately 2 minutes per side, then transfer to the same plate.
- Reduce heat to medium-high and gently sauté onions until translucent, about 1 minute. Introduce minced garlic and ginger, cooking for an additional 30 seconds. Sprinkle in ground coriander, cumin, turmeric, and chilli powder, allowing spices to release their aromatic oils for 30 seconds.
- Pour coconut milk and crushed tomatoes into the pot, seasoning with salt. Stir thoroughly and carefully return chicken pieces along with accumulated juices, ensuring meat is mostly submerged in the liquid.
- Bring mixture to a gentle simmer, then lower heat, cover, and cook for 10 minutes. Remove lid and continue simmering for 20 minutes, allowing sauce to reduce and thicken. Stir periodically to prevent sticking.
- Finish the curry by stirring in fresh lemon juice and half the chopped coriander. Garnish with remaining coriander and serve alongside steamed rice or warm flatbread.
Notes
- Pat chicken thoroughly to remove excess moisture, ensuring better browning and flavor absorption.
- Use bone-in chicken thighs and drumsticks for richer, more authentic taste and tender meat that falls off the bone.
- Toast whole spices before grinding to enhance their aromatic complexity and release deeper flavor profiles.
- Adjust chili powder quantity based on personal heat tolerance, creating a mild or spicier version of the curry.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: African
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 22g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 140mg