Description
African Coconut Chicken Curry, also known as Kuku Paka, is a flavorful and aromatic dish featuring bone-in chicken simmered in a rich coconut milk and tomato-based sauce infused with warming spices like coriander, cumin, turmeric, and chili. This comforting curry is perfect served over basmati rice or with flatbreads, showcasing the vibrant tastes of East African coastal cuisine.
Ingredients
Scale
Chicken
- 4 chicken thigh fillets (skin-on and bone-in, ~250g/8oz each)
- 4 chicken drumsticks (~150g / 5oz each)
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
Cooking and Aromatics
- 2 tbsp coconut oil (or vegetable/canola oil)
- 1 onion, finely diced
- 3 garlic cloves, minced
- 2 tsp ginger, minced
Spices
- 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)
Sauce
- 400g / 14 oz full-fat coconut milk
- 400g / 14 oz crushed canned tomatoes
- 1 1/4 tsp kosher salt
- 2 tbsp lemon juice (or apple cider vinegar)
Garnish and Serving
- 1/2 cup fresh coriander/cilantro leaves (or substitute parsley or baby spinach)
- Basmati rice, flatbreads, or roti (to serve)
Instructions
- Season the Chicken: Pat the chicken thighs and drumsticks dry with paper towels, then season evenly with kosher salt and black pepper to prepare them for browning.
- Brown the Chicken: Heat coconut oil in a large pot over high heat. Place chicken thighs skin-side down and cook for 4 to 5 minutes until skin is golden brown. Flip and cook the other side for 1 minute, then transfer to a plate. Brown the drumsticks on three sides, cooking for 2 minutes per side, and then transfer to the plate.
- Sauté Aromatics: Reduce the heat to medium-high. In the same pot, add diced onion and cook for 1 minute until softened. Stir in minced garlic and ginger, cooking for 30 seconds. Add coriander, cumin, turmeric, and chili powder; stir for another 30 seconds until the spices become fragrant.
- Make the Sauce: Pour in the full-fat coconut milk and crushed tomatoes, add 1 1/4 tsp kosher salt, and stir to combine. Return the browned chicken pieces along with any accumulated juices to the pot, submerging the chicken as much as possible in the sauce.
- Simmer the Curry: Bring the sauce to a gentle simmer, then reduce heat to maintain a light bubbling. Cover the pot and cook for 10 minutes, then remove the lid and simmer uncovered for an additional 20 minutes, stirring occasionally to prevent sticking and to thicken the sauce.
- Finish the Dish: Stir in lemon juice and half of the chopped fresh coriander leaves. Taste the curry and adjust seasoning if necessary. Garnish with the remaining coriander just before serving.
- Serve: Ladle the curry over warm basmati rice or serve alongside flatbreads or roti for a complete meal.
Notes
- Bone-in, skin-on chicken adds extra flavor and moisture to the curry.
- You can adjust the heat level by modifying the amount of chili powder or cayenne pepper.
- Substitutes for fresh coriander include parsley or baby spinach if preferred.
- If coconut oil is not available, vegetable or canola oil works as a substitute.
- Leftovers keep well and often taste better the next day after flavors meld.
