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African Coconut Chicken Curry – Kuku Paka Recipe


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  • Author: khaoula belabess
  • Total Time: 55 minutes
  • Yield: 4-6 serving 1x
  • Diet: Gluten Free

Description

Experience the rich and comforting flavors of this African Coconut Chicken Curry, known as Kuku Paka. This dish combines juicy chicken with a fragrant coconut milk sauce, creating a delightful meal that pairs perfectly with rice or flatbreads.


Ingredients

Scale

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

  • Season the Chicken: Pat chicken thighs and drumsticks dry with paper towels. Sprinkle with salt and black pepper.
  • Brown the Chicken: Heat oil in a large pot over high heat. Place the chicken thighs skin-side down and cook for 4-5 minutes until golden brown. Flip and cook the other side for 1 minute. Transfer to a plate. Brown the drumsticks, cooking them on 3 sides for 2 minutes each, then transfer to the plate.
  • Sauté Aromatics: Lower the heat to medium-high. In the same pot, add the diced onion and cook for 1 minute until softened. Add minced garlic and ginger, stirring for 30 seconds. Add coriander, cumin, turmeric, and chili powder, stirring for another 30 seconds until fragrant.
  • Make the Sauce: Add the coconut milk, crushed tomatoes, and salt to the pot. Stir to combine. Return the browned chicken (including any juices from the plate) to the pot and submerge as much as possible in the sauce.
  • Simmer the Curry: Bring the sauce to a simmer, then reduce heat to maintain a gentle bubbling. Cover and cook for 10 minutes. Remove the lid and simmer for an additional 20 minutes, stirring occasionally to prevent sticking.
  • Finish the Dish: Stir in the lemon juice and half of the chopped coriander. Taste and adjust seasoning as needed. Garnish with the remaining coriander before serving.
  • Serve: Ladle the curry over basmati rice or serve with flatbreads or roti on the side

Notes

  • Coconut oil adds extra coconut flavor, but any cooking oil works.
  • Chicken thighs and drumsticks are ideal for juicy results. Boneless thighs or breast can be used but may affect flavor.
  • Adjust chili powder to control spiciness.
  • Use full-fat coconut milk for a richer sauce, or add cornstarch to thicken if using low-fat.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: main course
  • Method: Stovetop
  • Cuisine: African

Nutrition

  • Serving Size: 1 serving
  • Calories: 550
  • Sugar: 5g
  • Sodium: 800mg
  • Fat: 38g
  • Saturated Fat: 20g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 40g
  • Cholesterol: 120mg