Description
African Coconut Chicken Curry, also known as Kuku Paka, is a flavorful East African dish featuring tender chicken cooked in a rich, creamy coconut milk and tomato sauce, infused with aromatic spices like coriander, cumin, turmeric, and chili. This hearty curry is perfect served over basmati rice or alongside flatbreads, offering a mildly spicy and fragrant meal that highlights the fusion of coastal African flavors.
Ingredients
Scale
Chicken and Seasoning
- 4 chicken thigh fillets (skin-on and bone-in, ~250g/8oz each)
- 4 chicken drumsticks (~150g / 5oz each)
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
Cooking Ingredients
- 2 tbsp coconut oil (or vegetable/canola oil)
- 1 onion, finely diced
- 3 garlic cloves, minced
- 2 tsp ginger, minced
- 1 tbsp coriander powder
- 1/2 tbsp cumin powder
- 1/2 tbsp turmeric powder
- 1 tsp pure chili powder or cayenne pepper (adjust to taste)
- 400g / 14 oz full-fat coconut milk
- 400g / 14 oz crushed canned tomatoes
- 1 1/4 tsp kosher salt
- 2 tbsp lemon juice (or apple cider vinegar)
- 1/2 cup fresh coriander/cilantro leaves (or substitute parsley or baby spinach)
To Serve
- Basmati rice, flatbreads, or roti
Instructions
- Prepare the chicken: Pat chicken thighs and drumsticks dry with paper towels. Sprinkle both sides evenly with 3/4 tsp kosher salt and 1/2 tsp black pepper to season the meat.
- Brown the chicken: Heat 2 tbsp coconut oil in a large pot over high heat. Place the chicken thighs skin-side down and cook for 4-5 minutes until the skin is golden brown. Flip and cook the other side for 1 minute. Remove and transfer to a plate. Then brown the drumsticks by cooking each on three sides for about 2 minutes per side, and transfer them to the plate as well.
- Sauté aromatics and spices: Lower heat to medium-high. In the same pot, add the diced onion and sauté for 1 minute until softened. Add minced garlic and ginger, stirring continuously for 30 seconds. Sprinkle in coriander powder, cumin powder, turmeric powder, and chili powder, cooking and stirring for another 30 seconds until the spices release their aroma.
- Add liquids and return chicken: Pour in 400g full-fat coconut milk, 400g crushed canned tomatoes, and 1 1/4 tsp kosher salt, mixing well to combine. Return the browned chicken thighs and drumsticks, along with any accumulated juices, to the pot, making sure to submerge as much of the chicken in the sauce as possible.
- Simmer the curry: Bring the sauce to a gentle simmer. Reduce the heat to maintain a soft bubbling, cover the pot, and cook for 10 minutes. Remove the lid and continue to simmer uncovered for an additional 20 minutes, stirring occasionally to prevent the sauce from sticking or burning.
- Finish and adjust the curry: Stir in 2 tablespoons of lemon juice and half of the chopped fresh coriander leaves. Taste the curry and adjust seasoning if needed. Garnish with the remaining coriander before serving.
- Serve: Ladle the rich and aromatic coconut chicken curry over freshly cooked basmati rice or offer flatbreads or roti on the side to soak up the flavorful sauce.
Notes
- For a spicier curry, increase the chili powder or cayenne pepper to taste.
- Use bone-in, skin-on chicken pieces for best flavor and juiciness in the curry.
- Leftovers keep well in the refrigerator for up to 3 days and taste even better the next day.
- You can substitute fresh coriander with parsley or baby spinach if unavailable.
- Serve with naan, chapati, or any flatbread for a more filling meal.
