African Coconut Chicken Curry – Kuku Paka Recipe
African coconut chicken curry, also known as Kuku Paka, is a rich and flavorful dish combining tender chicken pieces simmered in a spiced coconut milk and tomato sauce, infused with ginger, garlic, and aromatic spices. This comforting East African curry offers a perfect balance of heat, creamy coconut, and fresh herbs, traditionally served alongside steamed basmati rice.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: 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/kosher salt
- 1/2 tsp black pepper
Cooking Oil
- 2 tbsp coconut oil (or vegetable, canola, or other plain oil)
Aromatics and Spices
- 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)
Liquids
- 400g/14 oz full-fat coconut milk
- 400g/14 oz crushed canned tomato
- 1 1/4 tsp cooking/kosher salt
- 2 tbsp lemon juice (substitute apple cider vinegar)
Garnish
- 1/2 cup lightly packed coriander/cilantro leaves (substitute parsley, baby spinach, or omit)
To Serve
- Basmati rice
Instructions
- Season chicken: Pat the chicken pieces dry thoroughly using paper towels, then sprinkle evenly with salt and black pepper to season the meat.
- Brown chicken: Heat the coconut oil in a large heavy-based pot over high heat. Add chicken thighs skin-side down and sear for 4-5 minutes until golden brown. Flip and cook the other side for 1 minute. Remove and transfer to a plate. Next, brown the chicken drumsticks by cooking 3 sides for about 2 minutes per side. Transfer these to the plate as well. The chicken will not be fully cooked at this stage.
- Sauté aromatics: Reduce the heat to medium-high and add the finely diced onion to the pot. Cook for about 1 minute until softened. Add the minced garlic and ginger, cooking for another 30 seconds until fragrant. Stir in the coriander, cumin, turmeric, and chili powder, cooking the spices for 30 seconds to release their aroma.
- Make the sauce: Pour in the full-fat coconut milk and crushed canned tomato along with 1 1/4 tsp salt. Stir to combine all ingredients. Return the browned chicken along with any juices collected on the plate back into the pot. Submerge the chicken pieces as much as possible in the sauce.
- Simmer the curry: Bring the sauce to a gentle simmer. Reduce the heat so the sauce bubbles gently. Cover the pot and let it cook for 10 minutes. Remove the lid and continue to simmer uncovered for another 20 minutes, stirring occasionally to prevent the sauce from sticking or burning at the base.
- Finish and serve: Stir in the lemon juice and half of the chopped coriander leaves to brighten the flavors. Ladle the curry into bowls and garnish each serving with the remaining coriander. Serve hot with steamed basmati rice.
Notes
- Use skin-on, bone-in chicken pieces for maximum flavor and tenderness.
- Coconut oil adds authentic flavor but can be substituted with other neutral oils.
- Adjust chili powder quantity according to your heat preference or omit for milder curry.
- Full-fat coconut milk delivers the best creamy texture and rich taste.
- Serve with basmati rice to soak up the delicious coconut curry sauce.
Keywords: African chicken curry, Kuku Paka, coconut chicken curry, East African curry, spicy chicken curry, coconut milk curry
