Description
This Kuku Paka is a bold and aromatic East African coconut chicken curry infused with smoky depth, warm spices, and a creamy coconut base. Grilled chicken is simmered in a vibrant sauce of tomatoes, spices, and coconut milk, making each bite irresistibly rich and flavorful. It’s the perfect fusion of coastal African and Indian influences in one comforting, spice-kissed dish.
Ingredients
You’ll need a whole chicken cut into pieces or boneless chicken thighs, finely chopped onion, minced garlic, grated ginger, finely chopped green chili (optional), ground cumin, ground coriander, turmeric, thick coconut milk, chopped tomatoes, lemon juice, vegetable oil, and salt. For garnish and extra flair, have fresh chopped cilantro ready. Optionally, grill the chicken or use charcoal to add a smoky element.
Instructions
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Marinate the Chicken
In a large bowl, toss the chicken pieces with salt, half of the garlic and ginger, lemon juice, and a bit of turmeric. Let marinate for at least 30 minutes. For added flavor, grill or pan-sear the chicken until slightly charred before continuing. -
Sauté the Aromatics
Heat the vegetable oil in a large skillet over medium heat. Add the chopped onions and sauté until golden brown. Add the remaining garlic, ginger, and green chili. Cook for 1 to 2 minutes until fragrant. -
Toast the Spices
Stir in the cumin, coriander, and remaining turmeric. Cook for a minute or two to bloom the spices and deepen their aroma. -
Build the Base
Add the chopped tomatoes and cook until they soften and break down into a thick paste, stirring occasionally. -
Simmer with Coconut Milk
Pour in the thick coconut milk and bring the mixture to a gentle simmer. Stir well to combine all the flavors. -
Finish the Curry
Add the pre-cooked or grilled chicken pieces to the sauce. Reduce the heat to low, cover, and let simmer for 20 to 25 minutes until the chicken is tender and fully cooked. -
Garnish & Serve
Taste and adjust seasoning if needed. Sprinkle with fresh cilantro and serve hot with steamed rice, chapati, or naan.
Notes
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For authentic flavor, grill the chicken over open flame or on charcoal for a smoky depth.
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You can make this dish milder by omitting the chili or spicier by adding more.
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If coconut milk is too thick, thin with a splash of water or stock.
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Store leftovers in an airtight container in the fridge for up to 3 days — it tastes even better the next day.
- Prep Time: 15 minutes (plus 30 minutes marinating)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmered / Grilled
- Cuisine: East African / Coastal Fusion