Description
Kuku Paka delivers a delightful Kenyan coastal chicken curry that brings tangy coconut comfort straight to your plate. Coconut milk, fresh spices, and tender chicken create a smooth, satisfying meal perfect for sharing with friends and family.
Ingredients
Scale
Main Ingredients:
- 1 kg chicken
- 1 cup coconut milk
Spices and Seasonings:
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1 teaspoon garam masala
- Salt to taste
Supporting Ingredients:
- 2 tablespoons vegetable oil
- 2 onions
- 4 cloves garlic
- 1-inch piece ginger
- 2 tomatoes
- 2 green chilies
- 1 lemon (juice)
- Fresh coriander leaves
Instructions
- Clean the chicken by thoroughly rinsing 2.2 pounds of pieces under cold water, then gently pat each piece completely dry using paper towels.
- Warm 2 tablespoons of vegetable oil in a large skillet over medium heat (375°F). Sauté 2 finely chopped onions until they transform into a golden brown color, approximately 5 minutes.
- Add 4 minced garlic cloves and 1-inch of grated ginger to the skillet. Cook until your kitchen fills with their aromatic fragrance, about 45 seconds.
- Sprinkle 1 teaspoon each of ground cumin, coriander, turmeric, paprika, and garam masala into the pan. Stir continuously for 1-2 minutes to awaken the spices’ deep flavors.
- Drop 2 chopped tomatoes into the skillet. Allow them to soften and merge with the spice mixture, stirring occasionally for 4-5 minutes.
- Carefully place the chicken pieces into the skillet, ensuring each piece gets thoroughly coated with the spice blend. Cook for 10 minutes, rotating the pieces every 3 minutes.
- Pour 1 cup of coconut milk and 2 chopped green chilies into the pan. Cover and reduce heat to low, simmering for 20 minutes until the chicken becomes fork-tender.
- Remove the lid and squeeze juice from 1 whole lemon over the dish. Taste and adjust salt as needed, stirring gently to incorporate.
- Transfer the chicken to a serving platter and generously garnish with freshly chopped coriander leaves just before presenting at the table.
Notes
- Marinate the chicken for 30 minutes before cooking to enhance flavor and tenderness.
- Choose full-fat coconut milk for a richer, more authentic sauce that clings beautifully to the chicken.
- Use bone-in chicken pieces for deeper flavor and juicier meat, though boneless works perfectly fine too.
- For a lighter version, swap coconut milk with Greek yogurt and reduce the cooking time slightly to prevent curdling.
- Prep Time: 5 minutes
- Cook Time: 43-44 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Swahili
Nutrition
- Serving Size: 4
- Calories: 355 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 25 g
- Saturated Fat: 19 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 95 mg