African Chicken Curry – Kuku Paka Recipe
African Chicken Curry, also known as Kuku Paka, is a rich and aromatic dish featuring tender chicken thighs and drumsticks simmered in a fragrant coconut milk and tomato sauce infused with traditional spices like coriander, cumin, turmeric, and chili. This recipe showcases a perfect blend of creamy, spicy, and tangy flavors for an authentic East African taste experience, best served with fluffy basmati rice.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: East African
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 and 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 (reduce or omit to taste)
Sauce
- 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)
To Serve
- Basmati rice
Instructions
- Season chicken: Pat the chicken thighs and drumsticks dry using paper towels. Sprinkle evenly with 3/4 tsp salt and 1/2 tsp black pepper to season the meat thoroughly.
- Brown chicken: Heat 2 tbsp coconut oil in a large heavy-based pot over high heat. Place the thighs skin-side down in the hot oil and cook for 4-5 minutes until the skin is golden brown. Flip and cook the other side for about 1 minute. Remove and transfer the thighs to a plate. Next, brown the drumsticks by cooking three sides, about 2 minutes each, then transfer those to the plate as well. The chicken will still be raw inside at this point.
- Sauté aromatics: Reduce the heat to medium-high. Add the finely diced onion to the same pot and cook for about 1 minute until softened. Add minced garlic and ginger, cooking for 30 seconds until fragrant. Stir in coriander powder, cumin powder, turmeric powder, and chili powder for 30 seconds to toast the spices.
- Prepare sauce: Pour in 400g full-fat coconut milk and 400g crushed canned tomatoes, along with 1 1/4 tsp salt. Stir well to combine, then return the browned chicken pieces to the pot, including any juices on the plate. Submerge the chicken pieces as much as possible in the sauce.
- Simmer the curry: Bring the sauce to a simmer. Once bubbling, reduce the heat to low so the mixture gently bubbles. Cover the pot and cook for 10 minutes. Remove the lid and continue simmering uncovered for an additional 20 minutes, stirring occasionally to prevent the sauce from sticking to the bottom.
- Finish and serve: Stir in 2 tbsp lemon juice and half of the chopped coriander leaves. Ladle the curry into bowls and garnish with the remaining coriander. Serve hot alongside cooked basmati rice.
Notes
- Use skin-on, bone-in chicken pieces for the best flavor and texture.
- You can substitute coconut oil with vegetable, canola, or other neutral oils if preferred.
- Adjust chili powder amount according to your heat preference or omit if you want it mild.
- Full-fat coconut milk gives this curry a rich creaminess, but you can use light coconut milk to reduce calories.
- If cilantro is unavailable, parsley or baby spinach can be used as garnish or omitted.
- Serve with freshly cooked basmati rice to soak up the flavorful sauce.
Keywords: African chicken curry, Kuku Paka, coconut chicken curry, East African curry, spicy chicken curry, coconut milk chicken
