African coconut chicken curry - Kuku Paka
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
45 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
Description
This recipe uses chicken thighs and drumsticks seasoned with salt and pepper, browned to develop color and flavor. Aromatics including onion, garlic, and ginger are sautéed with coriander, cumin, turmeric, and chili powder before adding coconut milk, crushed canned tomatoes, and lemon juice, creating a rich, creamy sauce with mild heat and a hint of acidity. The browned chicken is returned to the sauce and simmered to cook through and absorb the flavors.
The sauce is gently simmered uncovered after initial covered cooking, reducing to a thicker consistency to coat the chicken well. The dish is brightened with fresh coriander (cilantro) leaves before serving. Traditionally, Kuku Paka is served with basmati rice or accompanied by flatbreads like roti to soak up the sauce.
Notes highlight the use of coconut oil for a deeper coconut flavor, the benefit of bone-in chicken for juiciness, and options to adjust spiciness by omitting or reducing chili powder. Store-bought frozen rotis can be used as a convenient side. Leftovers keep well refrigerated for up to four days.
Ingredients
Seasoned chicken:
- 4 chicken thigh fillet , skin-on and bone-in (~250g/8oz each) (Note 2)
- 4 chicken drumstick ~150g / 5oz each) (Note 2
- 3/4 tsp kosher salt cooking 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 finely minced, cloves
- 2 tsp ginger , finely minced
- 1 tbsp coriander powder
- 1/2 tbsp cumin powder
- 1/2 tbsp turmeric powder
- 1 tsp chilli powder reduce or omit to taste (Note 3, or cayenne pepper
- 400g / 14 oz coconut milk , full-fat (Note 4)
- 400g / 14 oz canned tomato crushed
- 1 1/4 tsp kosher salt cooking salt
- 2 tbsp lemon juice (sub apple cider vinegar)
- 1/2 cup (lightly packed) Coriander leaves sub parsley or baby spinach, or omit, aka cilantro leaves
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
- Using coconut oil enhances the coconut flavor in the curry sauce, though other neutral oils can be substituted.
- Chicken thighs and drumsticks maintain juiciness during cooking; boneless thighs or breasts can be used but may alter sauce flavor and texture.
- Pure chili powder (not chili spice mix) provides heat; adjust or omit to control spiciness.
- Not all coconut milks are equal; full-fat coconut milk yields richer sauce and can be thickened with cornflour slurry if needed.
- Store-bought frozen rotis are a convenient traditional accompaniment, easily cooked from frozen.
- Leftovers keep refrigerated for 3 to 4 days and maintain good flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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