Description
Kuku Paka is a flavorful East African chicken curry featuring tender bone-in chicken simmered in a rich and aromatic coconut milk sauce infused with spices like turmeric, cumin, coriander, and green chilies. This traditional Swahili dish is perfect served hot with rice, chapati, or naan and offers a delightful blend of coastal African and Indian culinary influences.
Ingredients
Scale
Chicken and Marinade
- 2 pounds bone-in chicken pieces (legs and thighs)
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon ground turmeric
Spices and Aromatics
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1–2 green chilies, finely chopped
Additional Sauce Ingredients
- 1 cup coconut milk
- 2 tomatoes, finely chopped
- 1/4 cup chopped fresh cilantro
- Additional salt to taste
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken pieces with lemon juice, salt, and ground turmeric. Mix well to coat all pieces. Allow the chicken to marinate for 30 minutes to enhance flavor and tenderness.
- Sauté Onions: Heat vegetable oil in a large skillet or Dutch oven over medium heat. Add the finely chopped onions and cook for about 5 to 7 minutes until they turn golden and soft, developing a sweet base for the sauce.
- Add Aromatics and Spices: Stir in minced garlic, ginger, ground cumin, ground coriander, paprika, and chopped green chilies. Cook this mixture for 1 to 2 minutes until the spices become fragrant, releasing their essential oils.
- Sear the Chicken: Add the marinated chicken pieces to the skillet and sear them for 3 to 4 minutes on each side until they develop a light brown crust, which adds extra flavor and texture.
- Add Tomatoes: Mix in the finely chopped tomatoes and cook for an additional 5 minutes until the tomatoes soften and start to break down, enriching the sauce.
- Simmer with Coconut Milk: Pour in the coconut milk and bring the mixture to a gentle simmer. Reduce the heat to low, cover the skillet, and let the chicken cook for 25 to 30 minutes, or until it is thoroughly cooked and tender.
- Finish and Season: Once the chicken is cooked, stir in the chopped fresh cilantro and adjust the seasoning with additional salt if necessary. Serve the Kuku Paka hot alongside rice, chapati, or naan for a complete meal.
Notes
- For a smokier flavor, grill the chicken pieces before simmering them in the sauce to add depth and complexity.
- Adjust the number of green chilies according to your preferred spice level to make it milder or hotter.
- This dish combines coastal East African flavors with Indian culinary influences, making it a classic Swahili delicacy.
