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.
10 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.

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.
11 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.

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!

Print
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  • Author: Maria B. Evans
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: East African, Swahili

Description

Kuku Paka is a delicious East African coconut chicken curry with roots in Kenyan and Tanzanian Swahili cuisine. The dish features grilled or simmered chicken in a fragrant coconut milk sauce, infused with warm spices and a hint of lime. Serve it with rice, chapati, or naan for an irresistible meal!


Ingredients

Units Scale

For the Chicken:

  • 1 1/2 lbs bone-in chicken (thighs, drumsticks, or a mix)
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp black pepper

For the Curry Sauce:

  • 1 tbsp butter or oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 tsp ground coriander
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1/2 tsp chili powder (adjust for spice)
  • 1 cup coconut milk
  • 1 medium tomato, pureed or finely chopped
  • 1/2 cup chicken broth or water
  • 1 green chili, sliced (optional)
  • Salt, to taste
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp lemon juice

Instructions

1. Marinate & Cook the Chicken:

  • In a bowl, mix lemon juice, olive oil, turmeric, paprika, cumin, salt, and black pepper.
  • Rub this marinade onto the chicken and let it sit for 15-30 minutes.
  • Grill or pan-sear over medium-high heat for 5-6 minutes per side, until golden brown. (It will finish cooking in the curry.)

2. Make the Curry Sauce:

  • Heat butter or oil in a pot over medium heat.
  • Sauté onions until soft, about 3-4 minutes.
  • Add garlic and ginger, cooking for another 30 seconds.
  • Stir in coriander, cumin, turmeric, and chili powder, cooking for 30 seconds until fragrant.
  • Add tomato puree and cook until slightly thickened (3-5 minutes).

3. Simmer the Chicken:

  • Add coconut milk, chicken broth, and the grilled chicken to the pot.
  • Let simmer uncovered for 15-20 minutes until the chicken is tender.
  • Stir in green chili, cilantro, and lemon juice. Adjust seasoning with salt if needed.

4. Serve & Enjoy:

  • Serve warm with steamed rice, chapati, or naan.
  • Garnish with extra cilantro and lime wedges.

Notes

  • Swap chicken for shrimp, tofu, or vegetables for a different version.
  • Add potatoes or bell peppers for extra heartiness.
  • For a smoky twist, grill the chicken before adding it to the sauce.

Nutrition

  • Calories: ~400
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 26g
  • Saturated Fat: 14g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 80mg

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