Description
African Coconut Chicken Curry, also known as Kuku Paka, is a rich and flavorful dish featuring chicken simmered in a fragrant coconut milk and tomato sauce infused with aromatic spices like coriander, cumin, turmeric, and chili. This comforting and hearty curry pairs beautifully with basmati rice, flatbreads, or roti, making it a perfect meal for 4 to 6 servings.
Ingredients
Scale
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
Cooking Base and Spices
- 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)
Liquids and Garnish
- 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)
Serving Suggestions
- Basmati rice, flatbreads, or roti
Instructions
- Season the Chicken: Pat chicken thighs and drumsticks dry with paper towels. Sprinkle all sides evenly with 3/4 tsp kosher salt and 1/2 tsp black pepper to season.
- Brown the Chicken: Heat 2 tbsp coconut oil in a large pot over high heat. Place chicken thighs skin-side down and cook for 4-5 minutes until the skin turns golden brown and crispy. Flip thighs and cook the other side for 1 minute, then transfer to a plate. Next, brown the drumsticks by cooking each side for approximately 2 minutes, covering three sides. Transfer drumsticks to the plate once browned.
- Sauté Aromatics and Spices: Reduce heat to medium-high. In the same pot, add the finely diced onion and cook for 1 minute until softened. Stir in minced garlic and ginger and cook for 30 seconds. Add coriander powder, cumin powder, turmeric powder, and chili powder; stir continuously for another 30 seconds until the mixture becomes fragrant.
- Add Liquids and Combine: Pour in the full-fat coconut milk and crushed canned tomatoes, adding 1 1/4 tsp kosher salt. Stir everything together. Return browned chicken pieces along with any accumulated juices on the plate back into the pot, submerging as much chicken as possible into the sauce.
- Simmer the Curry: Bring the sauce to a gentle simmer. Reduce heat to maintain a light bubbling, cover, and cook for 10 minutes. Remove the lid and continue simmering uncovered for an additional 20 minutes, stirring occasionally to prevent the sauce from sticking to the bottom.
- Finish and Garnish: Stir in 2 tbsp lemon juice and half of the chopped fresh coriander leaves. Taste the curry and adjust seasoning if necessary. Garnish with the remaining coriander before serving.
- Serve: Ladle the warm African Coconut Chicken Curry over basmati rice or serve alongside flatbreads or roti for a complete meal.
Notes
- Use bone-in, skin-on chicken pieces for richer flavor and moist meat.
- Adjust chili powder or cayenne pepper to control the heat level to your preference.
- Fresh coriander adds freshness; substitute parsley or baby spinach if unavailable.
- Serve with basmati rice for a traditional pairing or with flatbreads or roti to scoop up the curry sauce.
- This dish can be made ahead; flavors often improve after resting overnight.
- To make it gluten-free, ensure flatbreads or roti used are gluten-free if serving.
