Description
African coconut chicken curry, also known as Kuku Paka, is a flavorful and aromatic dish featuring tender chicken simmered in a rich sauce made with coconut milk, tomatoes, and warming spices like turmeric, cumin, and coriander. This dish offers a perfect balance of creamy, spicy, and citrusy notes, traditionally served with basmati rice for a satisfying and comforting meal.
Ingredients
Scale
Chicken
- 4 chicken thigh fillets, skin-on and bone-in (~250g/8oz each)
- 4 chicken drumsticks (~150g / 5oz each)
- 3/4 tsp cooking or kosher salt
- 1/2 tsp black pepper
Sauce and Aromatics
- 2 tbsp coconut oil (or vegetable, canola or other plain oil)
- 1 onion, finely diced
- 3 garlic cloves, finely minced
- 2 tsp ginger, finely minced
- 1 tbsp coriander powder
- 1/2 tbsp cumin powder
- 1/2 tbsp turmeric powder
- 1 tsp pure chili powder or cayenne pepper (reduce or omit to taste)
- 400g / 14 oz coconut milk, full-fat
- 400g / 14 oz crushed canned tomato
- 1 1/4 tsp cooking or kosher salt
- 2 tbsp lemon juice (or substitute apple cider vinegar)
- 1/2 cup lightly packed coriander/cilantro leaves (sub parsley or baby spinach, or omit)
To Serve
- Basmati rice
Instructions
- Season chicken: Pat the chicken dry using paper towels, then sprinkle evenly with the salt and pepper to season.
- Brown chicken: Heat the coconut oil in a large heavy-based pot over high heat. Add 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 thighs to a plate. Next, brown the drumsticks on 3 sides, cooking 2 minutes on each side. Transfer to the plate once browned; the chicken will still be raw inside.
- Sauté aromatics: Reduce heat to medium-high. Add diced onion to the pot and cook for 1 minute until softened. Stir in garlic and ginger, cooking for 30 seconds until fragrant. Add coriander powder, cumin powder, turmeric powder, and chili powder, stirring for 30 seconds to toast the spices.
- Add sauce ingredients: Pour in the coconut milk and crushed canned tomato. Stir to combine, then return the browned chicken pieces along with any accumulated juices from the plate back into the pot. Try to submerge the chicken pieces in the sauce as much as possible.
- Simmer the curry: Bring the sauce to a simmer, then lower the heat so it bubbles gently. Cover the pot and cook for 10 minutes. Remove the lid and continue simmering uncovered for another 20 minutes, stirring occasionally to prevent sticking and promote even cooking.
- Finish and serve: Stir in fresh lemon juice and half of the chopped coriander leaves. Ladle the curry into bowls and garnish with the remaining coriander. Serve hot with basmati rice.
Notes
- For oil, use coconut oil for authentic flavor, but vegetable or canola oil works well too.
- Chicken with skin and bone-in adds more flavor and moisture to the curry, but boneless can be used if preferred.
- Adjust chili powder according to your heat preference or omit entirely for a milder curry.
- Full-fat coconut milk provides the best richness; light coconut milk can be used for a lighter dish.
- Lemon juice adds bright acidity to balance the richness of the coconut milk.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: African
Keywords: African coconut chicken curry, Kuku Paka, coconut milk chicken curry, spicy chicken curry, African cuisine
