Description
African Coconut Chicken Curry, also known as Kuku Paka, is a flavorful and aromatic dish featuring tender chicken thighs and drumsticks simmered in a rich coconut milk and tomato sauce infused with warm spices. This East African recipe balances creamy coconut milk with vibrant spices and fresh coriander, making it perfect to serve with basmati rice or flatbreads for a comforting and exotic meal.
Ingredients
Scale
Chicken and Seasoning
- 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
Cooking Base
- 2 tbsp coconut oil (or vegetable/canola oil)
- 1 onion, finely diced
- 3 garlic cloves, minced
- 2 tsp ginger, minced
Spices
- 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)
Liquids and Finishing Touches
- 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)
To Serve
- Basmati rice, flatbreads, or roti
Instructions
- Prepare the Chicken: Pat chicken thighs and drumsticks dry with paper towels. Sprinkle both sides evenly with kosher salt and black pepper to season the meat.
- Brown the Chicken: Heat coconut oil in a large pot over high heat. Place the chicken thighs skin-side down and cook for 4-5 minutes until the skin turns golden brown and crispy. Flip the thighs and cook for an additional 1 minute on the other side. Transfer the browned thighs to a plate. Next, brown the drumsticks by cooking each of their three sides for about 2 minutes, then transfer them to the same plate.
- Sauté Aromatics and Spices: Reduce the heat to medium-high. In the same pot with the flavorful browned bits, add the diced onion and cook for 1 minute until softened. Stir in the minced garlic and ginger and cook for 30 seconds. Then add the coriander powder, cumin powder, turmeric powder, and chili powder, stirring constantly for another 30 seconds until the mixture is fragrant.
- Add Sauces and Chicken: Pour in the full-fat coconut milk and crushed canned tomatoes, along with 1 1/4 teaspoons of kosher salt. Stir well to combine all the ingredients. Return the browned chicken pieces, including any accumulated juices, to the pot, pushing them in to submerge as much as possible within the sauce.
- Simmer the Curry: Bring the sauce to a gentle simmer, then reduce the heat to maintain a low bubble. Cover the pot and cook the chicken for 10 minutes to allow flavors to meld. Afterward, remove the lid and continue simmering uncovered for an additional 20 minutes, stirring occasionally to prevent the sauce from sticking to the bottom of the pot.
- Finish and Garnish: Stir in the lemon juice and half of the chopped fresh coriander leaves. Taste the curry and adjust the seasoning if needed. Garnish with the remaining coriander just before serving.
- Serve: Ladle the fragrant coconut chicken curry over steamed basmati rice or serve with flatbreads or roti on the side for a complete meal.
Notes
- You can substitute chicken thighs and drumsticks with other chicken parts if preferred, but skin-on and bone-in yield the most flavor.
- Adjust chili powder to suit your heat preference or omit for a milder curry.
- Using full-fat coconut milk enriches the sauce, but light coconut milk can be used for a lower fat option.
- For gluten-free service, pair with basmati rice or gluten-free flatbreads.
- Store leftovers in the fridge for up to 3 days and reheat gently on the stovetop to preserve flavor and texture.
