Kuku Paka (East African Coconut Chicken Curry)
Ingredients:
For the chicken:
1 whole chicken (about 1.5 kg), cut into pieces (or 1kg bone-in chicken thighs/drumsticks)
1 tsp salt
1 tsp turmeric
1 tsp cumin
1 tbsp lemon juice
1 tbsp oil
For the coconut curry sauce:
2 tbsp oil or ghee
1 large onion, finely chopped
4 garlic cloves, minced
1-inch piece of ginger, grated
2 tomatoes, finely chopped (or 1/2 cup canned)
2 green chilies (adjust to spice level)
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp paprika or chili powder (optional for heat)
Salt to taste
1 cup coconut milk (full-fat for creaminess)
1/2 cup water or chicken stock
Fresh coriander (cilantro) for garnish
Optional: a splash of lemon or tamarind for tang
Instructions:
1. Marinate and cook the chicken
Mix chicken with turmeric, salt, cumin, lemon juice, and oil.
Let marinate for at least 30 minutes (overnight .
Grill or pan-sear the hicken until browned (not fully cooked). This adds smoky flavor. Set aside.
2. Make the coconut curry base
Heat oil in a deep pan. Sauté onions until golden brown.
Add garlic, ginger, and green chilies. Cook until fragrant.
Add tomatoes and cook until soft and oil starts to separate.
Stir in spices (cumin, coriander, turmeric, paprika) and cook 2-3 minutes.
3. Simmer the chicken
Add the grilled chicken to the sauce and stir to coat.
Pour in coconut milk and water/stock. Stir well.
Cover and simmer for 20–30 minutes until the chicken is cooked through and tender. Adjust salt.
4. Finish and serve
Garnish with chopped fresh coriander.
Optional: Add a squeeze of lemon or tamarind for brightness.
Serving Suggestions:
Serve hot with steamed rice, chapati, or ugali.
A side of kachumbari (East African tomato-onion salad) goes grea