Name: African Chicken Curry – Kuku Paka Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: East African
Ingredients: 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; 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 (reduce or omit to taste); 400g / 14 oz full-fat coconut milk; 400g / 14 oz crushed canned tomatoes; 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 (or parsley or baby spinach, or omit); Basmati rice

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Introduction

African Chicken Curry, or Kuku Paka, is a rich and flavorful dish combining tender chicken with aromatic spices and creamy coconut milk. This comforting curry is perfect for a hearty meal served alongside fragrant basmati rice.

A black bowl holds a dish with three main layers: at the bottom is a fluffy bed of white rice, topped with several pieces of chicken covered in rich, orange-brown curry sauce that looks creamy and thick, garnished with small green cilantro leaves scattered on top. Resting on the edge of the bowl are two folded pieces of lightly charred naan bread, showing a soft and slightly crispy texture. A silver spoon is placed inside the bowl, partially submerged in the curry and rice. The bowl sits on a backdrop with a white marbled texture, adding a clean and bright feel to the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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 to taste)
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 with apple cider vinegar)
1/2 cup lightly packed coriander/cilantro leaves (or parsley or baby spinach, or omit)
Basmati rice, to serve

Instructions

Step 1: Pat the chicken dry with paper towels, then sprinkle evenly with 3/4 teaspoon salt and 1/2 teaspoon black pepper.
Step 2: Heat 2 tablespoons of 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 golden brown. Turn and cook the other side for 1 minute. Transfer the thighs to a plate (they will still be raw inside). Brown the drumsticks by cooking three sides, about 2 minutes each side, then transfer them to the plate.
Step 3: Reduce heat to medium-high. Add the diced onion to the same 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, stirring for another 30 seconds to release the aromas.
Step 4: Pour in the coconut milk, crushed tomato, and 1 1/4 teaspoons salt. Stir to combine, then return the chicken pieces to the pot along with any juices on the plate. Submerge the chicken as much as possible in the sauce.
Step 5: Bring the sauce to a simmer, then reduce heat to maintain a gentle bubble. Cover the pot and cook for 10 minutes. Remove the lid and simmer uncovered for an additional 20 minutes, stirring occasionally to prevent sticking and encourage even cooking.
Step 6: Stir in the lemon juice and half of the coriander leaves. Serve the curry in bowls garnished with the remaining coriander alongside basmati rice.

Tips & Variations

For milder curry, reduce or omit the chili powder according to your heat preference.
Substitute lemon juice with apple cider vinegar for a slightly different tang.
Use parsley or baby spinach in place of coriander if unavailable or to suit your taste.
Chicken thighs and drumsticks provide rich flavor, but you can use boneless chicken if preferred; adjust cooking time accordingly.

Storage

Store leftover chicken curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid curdling the coconut milk. This curry can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a close-up of a black bowl on a black plate with white rice at the bottom layer, topped with chunks of chicken covered in a thick orange-brown curry sauce being poured from a dark spoon. To the left inside the bowl, there are pieces of light golden flatbread resting on the rice and curry. The background is a soft grey cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs and drumsticks?

Yes, chicken breast can be used but it cooks faster and is leaner, so watch the cooking time to avoid drying out the meat. Thighs and drumsticks offer more flavor and tenderness.

Is this curry very spicy?

The heat level can be adjusted by reducing or omitting the chili powder. The dish typically has a mild to moderate kick that complements the creamy coconut milk.