Description
Kuku Paka is a flavorful African coconut chicken curry that combines tender chicken thighs and drumsticks with a rich tomato and coconut milk sauce. Infused with aromatic spices like coriander, cumin, turmeric, and chili, this dish delivers a comforting and exotic taste reminiscent of Indian curries but rooted in African cuisine. Perfect served with basmati rice for a satisfying meal.
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 or kosher salt
- 1/2 tsp black pepper
Spices & Aromatics
- 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 chili powder or cayenne pepper (adjust or omit to taste)
Sauce
- 400g / 14 oz full-fat coconut milk
- 400g / 14 oz crushed canned tomato
- 1 1/4 tsp cooking or kosher salt
- 2 tbsp lemon juice (or substitute apple cider vinegar)
- 1/2 cup lightly packed coriander/cilantro leaves (substitute parsley or baby spinach, or omit)
To Serve
- Basmati rice
Instructions
- Season chicken: Pat the chicken dry using paper towels. Sprinkle the thighs and drumsticks evenly with 3/4 tsp salt and 1/2 tsp black pepper to season thoroughly.
- Brown chicken: Heat 2 tablespoons of coconut oil in a large heavy-based pot over high heat. Place the chicken thighs skin-side down and cook for 4-5 minutes until the skin is nicely golden brown. Flip and cook the other side for 1 minute, then transfer the thighs to a plate. Next, brown the drumsticks on three sides, cooking about 2 minutes per side, then transfer them to the plate as well. The chicken will still be raw inside.
- Sauté aromatics: Reduce the heat to medium-high. Add the finely diced onion to the pot and cook for 1 minute until softened. Stir in minced garlic and ginger and cook for 30 seconds. Then add coriander powder, cumin powder, turmeric powder, and chili powder. Stir continuously for 30 seconds to toast the spices and release their aromas.
- Add sauce ingredients: Pour in the full-fat coconut milk, crushed canned tomato, and 1 1/4 tsp salt. Stir well to combine. Return the browned chicken pieces and any juices on the plate back into the pot, submerging the chicken as much as possible in the sauce.
- Simmer the curry: Bring the sauce to a gentle simmer, then reduce the heat so it bubbles softly. Cover the pot and cook the chicken for 10 minutes. Remove the lid and continue to simmer uncovered for an additional 20 minutes, stirring occasionally to prevent the sauce from sticking to the bottom.
- Finish and serve: Stir 2 tablespoons of lemon juice and half of the chopped coriander leaves into the curry. Serve the Kuku Paka hot, garnished with the remaining coriander, accompanied by basmati rice for a complete meal.
Notes
- Use skin-on, bone-in chicken for more flavor and moistness.
- The 1 tsp chili powder can be adjusted or omitted depending on your heat preference.
- Full-fat coconut milk gives the creamiest sauce; light coconut milk can be substituted with thinner texture.
- Fresh coriander leaves add bright herbal notes; parsley or baby spinach can be used as a substitute.
- Patting chicken dry ensures better browning and texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: African
Keywords: Kuku Paka, African chicken curry, coconut chicken curry, coconut milk chicken, tomato coconut curry, spicy chicken curry
