African Coconut Chicken Curry – Kuku Paka Recipe

Introduction

This African Coconut Chicken Curry, known as Kuku Paka, has quickly become a favorite in my household. The rich, aromatic flavors of the spices combined with the creamy coconut milk create a dish that’s not only satisfying but also comforting. My family loves how the tender chicken soaks up the flavorful sauce, and the fresh cilantro adds a lovely brightness to each bite. Whether served over a bed of fluffy basmati rice or alongside warm flatbreads, this dish has all the elements of a perfect weeknight dinner. Plus, it’s surprisingly simple to prepare, making it a great choice for busy evenings.

Ingredients

For the Chicken:

• 4 chicken thigh fillets (skin-on and bone-in, ~250g/8oz each)
• 4 chicken drumsticks (~150g/5oz each)
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

For the Curry:

• 2 tbsp coconut oil (or vegetable/canola oil)
• 1 onion, finely diced
• 3 garlic cloves, minced
• 2 tsp ginger, minced
• 1 tbsp coriander powder
• 1/2 tbsp cumin powder
• 1/2 tbsp turmeric powder
• 1 tsp pure chili powder or cayenne pepper (adjust to taste)
• 400g/14 oz full-fat coconut milk
• 400g/14 oz crushed canned tomatoes
• 1 1/4 tsp kosher salt
• 2 tbsp lemon juice (or apple cider vinegar)
• 1/2 cup fresh coriander/cilantro leaves (or substitute parsley or baby spinach)

For Serving:

• Basmati rice, flatbreads, or roti

Instructions

1. Season the Chicken

Pat the chicken thighs and drumsticks dry with paper towels. Sprinkle them evenly with kosher salt and black pepper to enhance the flavor.

2. Brown the Chicken

In a large pot, heat the coconut oil over high heat. Place the chicken thighs skin-side down in the pot and cook for about 4-5 minutes, or until golden brown. Flip the thighs and cook the other side for an additional minute. Transfer the browned chicken to a plate. Next, brown the drumsticks by cooking them on three sides for approximately 2 minutes each, then transfer them to the plate as well.

3. Sauté Aromatics

Reduce the heat to medium-high and add the diced onion to the same pot. Sauté for about 1 minute until the onion begins to soften. Add the minced garlic and ginger, stirring for 30 seconds until fragrant. Then, add the coriander powder, cumin powder, turmeric powder, and chili powder, stirring for another 30 seconds to release their aromas.

4. Make the Sauce

Pour in the full-fat coconut milk and crushed tomatoes, stirring well to combine. Return the browned chicken, along with any juices that have accumulated on the plate, to the pot. Submerge the chicken as much as possible in the sauce.

5. Simmer the Curry

Bring the sauce to a gentle simmer, then reduce the heat to maintain a gentle bubbling. Cover the pot and let it cook for about 10 minutes. After that, remove the lid and let it simmer for an additional 20 minutes, stirring occasionally to prevent sticking.

6. Finish the Dish

Stir in the lemon juice and half of the chopped coriander. Taste the sauce and adjust the seasoning as needed, adding more salt or spices to your preference. Garnish with the remaining coriander before serving.

7. Serve

Ladle the curry over a bed of basmati rice or serve it alongside warm flatbreads or roti for a delightful meal.

Nutrition Facts

• Servings: 6
• Calories per Serving: Approximately 380
• Total Fat: 24g
• Saturated Fat: 16g
• Cholesterol: 115mg
• Sodium: 800mg
• Carbohydrates: 15g
• Fiber: 2g
• Sugar: 3g
• Protein: 25g

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

How to Serve

• Serve the curry over a bed of basmati rice.
• Pair with warm flatbreads or roti for dipping.
• Garnish with fresh cilantro or parsley for added flavor.
• Offer lime wedges for an extra burst of acidity.
• Add a side of steamed vegetables for a complete meal.

Additional Tips

1. Coconut Oil: While coconut oil enhances the flavor, you can use any neutral oil if preferred.
2. Chicken Cuts: Bone-in chicken thighs and drumsticks yield juicier results, but boneless chicken can be used for a quicker cooking time.
3. Spice Level: Adjust the amount of chili powder to control the heat; you can also add fresh chili for more spice.
4. Coconut Milk: For a richer sauce, use full-fat coconut milk; if using low-fat, consider adding a bit of cornstarch to thicken it.
5. Make-Ahead: This curry can be made ahead of time and reheated, making it perfect for meal prep.

Recipe Variations

• Vegetarian Option: Substitute the chicken with chickpeas or tofu, and add a variety of vegetables like bell peppers or zucchini.
• Curry Paste: Use a store-bought curry paste for a quick flavor boost, adjusting the amount to your taste.
• Different Proteins: Try using lamb or beef for a different flavor profile.

Serving Suggestions

• With Rice: Serve alongside fragrant basmati or jasmine rice.
• With Bread: Enjoy with naan or paratha for a hearty experience.
• With Salad: Pair with a fresh cucumber and tomato salad for a refreshing contrast.

Freezing and Storage

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: This curry freezes well; portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQ Section

1. Can I use boneless chicken?

• Yes, but it may not be as juicy as using bone-in chicken.

1. What can I substitute for coconut milk?

• You can use heavy cream or almond milk, but the flavor will change.

1. Is this recipe spicy?

• The spice level can be adjusted by varying the amount of chili powder.

1. Can I add more vegetables?

• Absolutely! Vegetables like bell peppers, peas, or spinach can be added.

1. How do I thicken the curry?

• Add cornstarch mixed with water, or let it simmer uncovered to reduce.

1. What’s the best way to reheat leftovers?

• Reheat gently on the stove or in the microwave, adding a splash of water if needed.

1. Can I make this in a slow cooker?

• Yes, brown the chicken first, then transfer everything to a slow cooker and cook on low for 4-6 hours.

1. How can I make this recipe dairy-free?

• This recipe is already dairy-free as it uses coconut milk.

1. What should I serve with Kuku Paka?

• Serve with basmati rice, naan, or roti to soak up the sauce.

1. Can I use fresh tomatoes instead of canned?
   • Yes, but you’ll need to cook them down until they break apart and create a sauce.

Conclusion

Kuku Paka is a delightful and aromatic dish that showcases the rich flavors of African cuisine. With its creamy coconut sauce and tender chicken, it’s sure to become a beloved recipe in your household. Whether enjoyed on a busy weeknight or during a leisurely weekend dinner, this curry brings warmth and comfort to the table. Give it a try, and you’ll find that the blend of spices and the creaminess of coconut milk will make every bite a flavorful experience. Enjoy your culinary journey to Africa with this easy-to-make dish!

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