African Chicken Curry – Kuku Paka
Discover the world's easiest curry with African Chicken Curry – Kuku Paka, a delightful chicken dish in a tomato coconut spiced sauce.
Equipment
- large heavy based pot
Ingredients
Seasoned chicken
- 4 pieces chicken thigh fillets, skin-on and bone-in ~250g/8oz each
- 4 pieces chicken drumsticks ~150g/5oz each
- 0.75 teaspoon cooking / kosher salt
- 0.5 teaspoon black pepper
The curry
- 2 tablespoons coconut oil or vegetable, canola or other plain oil
- 1 piece onion finely diced
- 3 cloves garlic finely minced
- 2 teaspoons ginger finely minced
- 1 tablespoon coriander powder
- 0.5 tablespoon cumin powder
- 0.5 tablespoon turmeric powder
- 1 teaspoon pure chilli powder or cayenne pepper reduce or omit to taste
- 400 grams coconut milk full-fat
- 400 grams crushed canned tomato
- 1.25 teaspoons cooking / kosher salt
- 2 tablespoons lemon juice (sub apple cider vinegar)
- 0.5 cup coriander/cilantro leaves (lightly packed; sub parsley or baby spinach, or omit)
Serving
- Basmati rice or other rice
- flatbreads or roti
Instructions
Instructions
- Pat chicken dry using paper towels then sprinkle with the salt and pepper.
- Heat oil in a large heavy based pot over high heat. Add the thighs, skin-side down, and cook for 4-5 minutes until golden brown. Turn and cook the other side for 1 minute. Transfer to a plate (it will still be raw inside). Then brown the drumsticks as best you can. I do 3 sides, 2 minutes each side. Transfer to the plate.
- Turn heat down to medium high. Add the onion and cook for 1 minute until softened. Add garlic and ginger, cook for 30 seconds. Add the coriander, cumin, turmeric and chilli. Stir for 30 seconds.
- Add coconut milk, tomato and salt. Stir, then return chicken into the pot (including juices on the plate). Submerge chicken as best you can.
- Once the sauce comes to a simmer, reduce the heat so it’s bubbling gently. Cover and cook for 10 minutes. Remove the lid and simmer for a further 20 minutes, stirring occasionally to ensure the base doesn't catch.
- Stir in lemon and half of the coriander. Lade into bowls and serve garnished with the rest of the coriander!
Notes
Coconut oil will give this extra coconut flavour. Chicken thighs and drumsticks stay juicy during the sauce simmer. Control spiciness by leaving out cayenne/chilli.
Nutrition
Serving: 6servingsCalories: 631kcalCarbohydrates: 12gProtein: 38gFat: 49gSaturated Fat: 25gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 200mgSodium: 1062mgPotassium: 963mgFiber: 3gSugar: 4gVitamin A: 1624IUVitamin C: 16mgCalcium: 87mgIron: 6mg
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