Description
This African Coconut Chicken Curry, also known as Kuku Paka, is a rich and flavorful dish featuring tender chicken thighs and drumsticks simmered in a fragrant coconut milk and tomato sauce with warm spices. Perfectly paired with basmati rice, this dish offers a delicious taste of East African cuisine with the creamy sweetness of coconut and a hint of heat.
Ingredients
Scale
Chicken
- 4 chicken thigh fillets, skin-on and bone-in (~250g/8oz each)
- 4 chicken drumsticks (~150g/5oz each)
- 3/4 tsp cooking/kosher salt
- 1/2 tsp black pepper
Aromatics & Spices
- 2 tbsp coconut oil (or vegetable, canola, or other plain oil)
- 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)
Sauce
- 400g / 14 oz full-fat coconut milk
- 400g / 14 oz crushed canned tomato
- 1 1/4 tsp cooking/kosher salt
- 2 tbsp lemon juice (or substitute apple cider vinegar)
- 1/2 cup lightly packed coriander/cilantro leaves (or substitute parsley or baby spinach, or omit)
Accompaniment
- Basmati rice, to serve
Instructions
- Season chicken: Pat the chicken thighs and drumsticks dry with paper towels. Sprinkle evenly with 3/4 tsp salt and 1/2 tsp black pepper, ensuring each piece is seasoned well.
- Brown chicken: Heat 2 tbsp coconut oil in a large heavy-based pot over high heat. Add 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. Transfer to a plate. Next, brown the drumsticks by cooking 3 sides, about 2 minutes per side. Transfer to the plate; note the chicken will remain raw inside at this stage.
- Sauté aromatics: Reduce heat to medium-high. Add the finely diced onion to the pot and cook for 1 minute until softened. Stir in the minced garlic and ginger, cooking for 30 seconds. Add the coriander, cumin, turmeric, and chili powder and stir continuously for 30 seconds to release their aromas.
- Add sauce ingredients: Pour in the 400g coconut milk and 400g crushed canned tomatoes along with 1 1/4 tsp salt. Stir to combine, then return the browned chicken pieces along with any juices from the plate back into the pot. Submerge the chicken pieces as best as possible in the sauce.
- Simmer the curry: Bring the sauce to a simmer, then reduce the heat to maintain a gentle bubbling. Cover the pot and cook for 10 minutes. Remove the lid and continue to simmer uncovered for another 20 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Finish and serve: Stir in 2 tbsp lemon juice and half of the chopped coriander leaves. Ladle the curry into bowls, garnish with the remaining coriander, and serve hot alongside basmati rice.
Notes
- Use chicken with skin-on bone-in pieces for best flavor and moistness.
- Adjust chili powder according to your heat preference; it can be omitted for a milder curry.
- Coconut oil adds authentic flavor, but can be substituted with other neutral oils if unavailable.
- Full-fat coconut milk contributes to the rich creamy sauce but light versions can be used for a lighter dish.
- Lemon juice adds brightness to the creamy curry; apple cider vinegar is a good substitute.
- The coriander garnish adds freshness; parsley or baby spinach can be used if coriander is not preferred.
- Serve with steamed basmati rice to soak up the delicious sauce.
