African coconut chicken curry - Kuku Paka
User Reviews
4.9
300 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
1 hr
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Servings
4 - 6
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Calories
631 kcal
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Course
Main Course
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Cuisine
African
African coconut chicken curry - Kuku Paka
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Recipe video above. Are you ready to discover the world's easiest curry?? As in, a real one, made from scratch. Introducing - Kuku Paka! This chicken curry in a tomato coconut spiced sauce tastes like an Indian curry. Except it's African, and you can get everything you need from your regular grocery store. For a strictly traditional version, sear the chicken over charcoal for chargrilled flavour before adding into the sauce. To make this Monday-night-friendly, I've just pan-seared. Serves 4 hearty appetites or 5 to 6 regular servings.
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Ingredients
Seasoned chicken:
- 4 chicken thigh fillets , skin-on and bone-in (~250g/8oz each) (Note 2)
- 4 chicken drumsticks (~150g / 5oz each) (Note 2)
- 3/4 tsp cooking / kosher salt
- 1/2 tsp black pepper
The curry:
- 2 tbsp coconut oil (or vegetable, canola or other plain oil) (Note 1)
- 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 (Note 3)
- 400g / 14 oz coconut milk , full-fat (Note 4)
- 400g / 14 oz crushed canned tomato
- 1 1/4 tsp cooking / kosher salt
- 2 tbsp lemon juice (sub apple cider vinegar)
- 1/2 cup (lightly packed) coriander/cilantro leaves (sub parsley or baby spinach, or omit)
Serving:
- basmati rice or other rice, and/or flatbreads or roti (pictured, Note 5)
Instructions
- Season chicken - Pat chicken dry using paper towels then sprinkle with the salt and pepper.
- Brown chicken - 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 (it will still be raw inside). Then brown the drumsticks as best you can. I do 3 sides, 2 minutes each side. Transfer to the plate.
- Sauté aromatics - Turn heat down to medium high. Add the onion and cook for 1 minute until softened. Add garlic and ginger, cook for 30 seconds. Add the coriander, cumin, turmeric and chilli. Stir for 30 seconds.
- Sauce - Add coconut milk, tomato and salt. Stir, then return chicken into the pot (including juices on the plate). Submerge chicken as best you can.
- Simmer 30 min - Once the sauce comes to a simmer, reduce the heat so it’s bubbling gently. Cover and cook for 10 minutes. Remove the lid and simmer for a further 20 minutes, stirring occasionally to ensure the base doesn't catch.
- Finish & serve - Stir in lemon and half of the coriander. Lade into bowls and serve garnished with the rest of the coriander!
Notes
- Coconut oil will give this extra coconut flavour, but you can use regular oil.
- Chicken thighs and drumsticks are best because they stay juicy in the sauce simmer time required. Boneless thighs and breast will work but sauce flavour won't be as good (see Ingredients section in post), but you can use them. Whole boneless thighs - sear per recipe then add back in for last 10 min of sauce simmer time. Breast - cut into bite size pieces, simmer only 5 min.
- Pure chilli powder - not to be confused with US chili powder which is a spice mix. Pure chilli powder is spicy!Control spiciness - just leave the cayenne / chilli out and stir in bit by bit at the end.
- Coconut milk - Not all coconut milks are created equal! Economical ones are more water and less coconut. I use Ayam (89% coconut). Low fat coconut milk will work but sauce will be thinner and not as good coconut flavour. You can thicken with a teaspoon of cornflour mixed with splash of water, add with coconut.
- Roti - I am a little obsessed with store bought frozen rotis, the flaky flatbreads that can be cooked from frozen! Readily available at regular grocery stores these days.
- Leftovers will keep for 3 to 4 days in the fridge.
- Nutrition per serving, assuming 6 servings, excluding roti, rice etc.
Nutrition Information
Show Details
Calories
631cal
(32%)
Carbohydrates
12g
(4%)
Protein
38g
(76%)
Fat
49g
(75%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
7g
Monounsaturated Fat
13g
Trans Fat
0.1g
Cholesterol
200mg
(67%)
Sodium
1062mg
(44%)
Potassium
963mg
(28%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1624IU
(32%)
Vitamin C
16mg
(18%)
Calcium
87mg
(9%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 631 kcal
% Daily Value*
| Calories | 631cal | 32% |
| Carbohydrates | 12g | 4% |
| Protein | 38g | 76% |
| Fat | 49g | 75% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 200mg | 67% |
| Sodium | 1062mg | 44% |
| Potassium | 963mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1624IU | 32% |
| Vitamin C | 16mg | 18% |
| Calcium | 87mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
300 reviews
Excellent
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