Transport your tastebuds to Africa with Kuku Paka, a creamy and fragrant chicken curry simmered in coconut milk and infused with aromatic spices.
This flavorful dish is easier to make than you think, and the results are guaranteed to impress – get ready to discover your new favorite weeknight meal!
Ingredients
Let's plunge into gathering everything we need for this Kuku Paka adventure! First, you'll require about four chicken thigh fillets and four drumsticks—don't skimp! You'll need ¾ tsp salt and ½ tsp pepper to kick things off.
For the curry, grab two tbsp coconut oil. Then, dice one onion and mince three garlic cloves—go wild! You'll also need two tsp ginger.
Time for spices: one tbsp coriander powder, ½ tbsp cumin powder, and ½ tbsp turmeric. Don't forget chilli powder—a tsp should do, though adjust to your bravery level! One can of full-fat coconut milk—because we're not doing this halfway. Also, one can of crushed tomatoes. One and a quarter tsp salt—almost there! Two tbsp luscious lemon juice!
Half a cup of coriander leaves rounds it. Basmati rice and flatbread come last.
Instructions
Next, grab a big pot and heat 2 tbsp of coconut oil—or any oil—over high heat. Brown the chicken, skin-side down, for 4-5 min. Flip and cook for another minute. Don't worry about cooking it through; just get some color on it. Set aside. This recipe is a simple way to create a curry to enjoy any night of the week.
Now, turn the heat to medium-high. Toss in 1 diced onion and cook for a minute until soft. Add 3 minced garlic cloves and 2 tsp of minced ginger, cook for 30 seconds. Stir in 1 tbsp coriander powder, ½ tbsp cumin, ½ tbsp turmeric, and 1 tsp chilli powder. Stir for 30 seconds.
Pour in 400g coconut milk and 400g crushed tomatoes, plus 1 ¼ tsp salt. Bring back the chicken and its juices, then submerge everything. Simmer, covered, for 10 min, then uncovered for 20 min, stirring now and again. Stir in 2 tbsp of lemon juice and half of ½ cup of coriander.
Recipe Notes
Before you grab your plate and spatula, I wanna share some extra tips to really nail this Kuku Paka! It's easier than you think, trust me!
Consider these points to make your cooking experience awesome:
- Coconut oil isn't mandatory, but it does give an extra kick of coconut flavor! Regular oil works just fine if that's what you've got.
- Chicken thighs and drumsticks are your best bet; they stay juicy, but boneless thighs work too – just adjust simmer time.
- Watch out for that chilli powder! It's pure heat, so add it bit by bit if you're spice-shy!
- Coconut milk matters! The thicker, the better – nobody likes a watery curry. A flavorful marinade using soy sauce can also be used to enhance the overall taste of the chicken.
Leftovers? They're good for 3-4 days! Enjoy!
Short Recipe Version
Kuku Paka Recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 6
Ingredients:
- 2 lbs chicken pieces
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tsp chili powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 can (13.5 oz) coconut milk
- 2 tbsp vegetable oil
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Instructions:
- Heat oil in a large pot or Dutch oven over medium heat.
- Add onion and sauté until golden brown.
- Add garlic and ginger; cook for 1 minute.
- Add chili powder, turmeric, cumin, and coriander; cook for 1 minute, stirring constantly.
- Add chicken pieces and salt; cook until browned on all sides.
- Pour in coconut milk; bring to a simmer.
- Reduce heat, cover, and cook for 30-40 minutes, or until chicken is cooked through.
- Garnish with fresh cilantro before serving.
Nutrition Information (per serving, approximate):
- Calories: 350
- Protein: 35g
- Fat: 20g
- Carbohydrates: 7g