Description
Kuku Paka is a creamy, flavorful East African chicken curry that combines tender chicken pieces simmered in a rich coconut milk and yogurt sauce infused with aromatic spices. This comforting dish offers a unique blend of African and Indian influences, perfect for a satisfying main course served with rice or flatbread.
Ingredients
Scale
Chicken and Marinade
- 1 whole chicken (about 3–4 pounds), cut into pieces
- Salt to taste
- Juice of 1 lemon
Spice Mix and Sauce
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1–2 green chilies, sliced
- 1 large tomato, finely chopped
- 1 can (13.5 oz) coconut milk
- 1/4 cup plain yogurt
- 1/4 cup chopped cilantro
Optional Garnishes and Serving
- Boiled eggs or potatoes for serving (optional)
Instructions
- Heat Oil and Sauté Onions: Heat vegetable oil in a large pot or deep skillet over medium heat. Add the finely chopped onions and sauté until they turn golden brown, which helps develop the base flavor for the dish.
- Add Aromatics and Spices: Stir in the minced garlic, grated ginger, ground cumin, ground coriander, turmeric powder, and paprika. Cook the mixture for 1–2 minutes until fragrant, allowing the spices to bloom and enhance the sauce.
- Cook Tomatoes and Chilies: Add the sliced green chilies and finely chopped tomato to the pot. Cook for about 5 minutes or until the tomatoes soften and the mixture thickens, creating a rich and flavorful base for the chicken.
- Brown the Chicken: Add the chicken pieces to the pot, stirring well to coat them evenly with the spice and tomato mixture. Cook for 5–7 minutes, turning occasionally, until the chicken is lightly browned on all sides.
- Add Coconut Milk and Yogurt: Pour in the coconut milk and stir in the plain yogurt. Season the sauce with salt to taste, then bring the mixture to a simmer over medium heat.
- Simmer the Chicken: Reduce the heat to low, cover the pot, and cook the chicken for 25–30 minutes or until the meat is fully cooked and tender. This slow simmer melds the flavors beautifully.
- Thicken the Sauce: Remove the cover and continue to simmer for another 5–10 minutes to reduce and thicken the sauce to your desired consistency, stirring occasionally to prevent sticking.
- Finish with Lemon and Cilantro: Stir in the juice of 1 lemon and the chopped cilantro just before serving. This adds a fresh brightness to the rich dish.
- Serve: Serve the Kuku Paka hot, optionally with boiled eggs or potatoes, alongside rice or flatbread for a complete meal.
Notes
- For a smoky flavor, grill the chicken slightly before adding it to the sauce.
- You can substitute bone-in chicken thighs or drumsticks for a deeper, richer flavor.
- Adjust the number of green chilies to suit your preferred spice level.
- Serve with steamed rice or your favorite flatbread to soak up the creamy sauce.
