Kuku Paka is a rich and flavorful African chicken curry with roots in East African and Indian cuisine. This dish combines creamy coconut milk, aromatic spices, and tender chicken, creating a deliciously comforting meal. Traditionally served with rice or chapati, Kuku Paka is perfect for those who love a mildly spiced and deeply satisfying curry.

Why You’ll Love This Recipe

• Rich and aromatic: A blend of coconut milk, tomatoes, and spices creates a deliciously creamy curry.
• Easy to make: Simple ingredients come together in just one pot.
• Customizable: Adjust spice levels to suit your taste.
• Perfect for meal prep: Reheats beautifully, making it ideal for leftovers.
• Authentic flavors: A fusion of East African and Indian influences.

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken (bone-in or boneless)
• Coconut milk
• Tomatoes, diced
• Onion, finely chopped
• Garlic, minced
• Ginger, grated
• Green chilies (optional, for heat)
• Cilantro, chopped (for garnish)
• Lemon juice
• Oil (vegetable or coconut)

Spices

• Turmeric
• Cumin
• Coriander
• Garam masala
• Paprika
• Salt and black pepper

Directions

1. Marinate the Chicken: In a bowl, mix lemon juice, garlic, ginger, turmeric, and salt. Coat the chicken and let it marinate for at least 30 minutes.
2. Sauté Aromatics: Heat oil in a large pot. Sauté onions until golden, then add garlic, ginger, and green chilies. Cook for another minute.
3. Cook the Chicken: Add marinated chicken and sear until lightly browned.
4. Add Spices & Tomatoes: Stir in cumin, coriander, paprika, and garam masala. Cook for a minute, then add diced tomatoes.
5. Simmer with Coconut Milk: Pour in coconut milk, reduce heat, and let simmer for 20-25 minutes until the chicken is fully cooked and the sauce thickens.
6. Finish & Serve: Adjust seasoning, garnish with cilantro, and serve hot with rice or chapati.

Servings and Timing

• Servings: 4-6
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Variations

• Vegetarian Version: Swap chicken for tofu or chickpeas.
• Spicier Kick: Add more green chilies or a pinch of cayenne pepper.
• Grilled Kuku Paka: Grill the marinated chicken before adding to the curry for a smoky flavor.
• Creamier Texture: Add extra coconut milk or a splash of heavy cream.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Freeze in portions for up to 2 months. Thaw overnight before reheating.
• Reheating: Warm on the stovetop over low heat, stirring occasionally. Add a little water or coconut milk if needed.

FAQs

Can I use boneless chicken?

Yes, boneless chicken works well and reduces cooking time.

What is the best coconut milk for this recipe?

Full-fat coconut milk provides the best texture and flavor.

Can I make this dish ahead of time?

Absolutely! The flavors deepen as it sits, making it even more delicious the next day.

What can I serve with Kuku Paka?

Rice, chapati, or naan complement this curry beautifully.

Is this dish gluten-free?

Yes, Kuku Paka is naturally gluten-free.

Can I add vegetables to this curry?

Yes! Bell peppers, potatoes, or spinach work well in this dish.

How do I thicken the curry?

Simmering longer or adding a small amount of coconut cream can help thicken the sauce.

Can I use canned tomatoes instead of fresh?

Yes, canned tomatoes work fine, but fresh ones provide a brighter flavor.

Is this dish dairy-free?

Yes, it’s completely dairy-free due to the coconut milk base.

Can I substitute coconut milk?

You can use heavy cream or almond milk, but the traditional flavor comes from coconut milk.

Conclusion

Kuku Paka is a delightful African chicken curry that blends bold spices, creamy coconut milk, and tender chicken for a truly satisfying meal. Whether you’re new to African cuisine or a longtime fan, this dish is easy to make and full of incredible flavor. Serve with your favorite sides and enjoy!

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