African Coconut Chicken Curry - Kuku Paka Recipe
African coconut chicken curry, known as Kuku Paka, is a rich and flavorful dish combining tender chicken with aromatic spices, creamy coconut milk, and tangy tomatoes. This recipe features bone-in, skin-on chicken thighs and drumsticks browned to perfection and slow-simmered in a fragrant sauce infused with garlic, ginger, coriander, cumin, turmeric, and chili. Served best with basmati rice, this comforting curry delivers a delicious taste of East African coastal cuisine.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: African
Ingredients
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
Spices & 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 (adjust to taste)
Liquid & Garnish
- 400g / 14 oz full-fat coconut milk
- 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 (or parsley or baby spinach, optional)
- Basmati rice, to serve
Instructions
- Season Chicken: Pat the chicken thighs and drumsticks dry with paper towels. Sprinkle evenly with 3/4 teaspoon salt and 1/2 teaspoon black pepper to season the meat thoroughly.
- Brown Chicken: Heat 2 tablespoons of coconut oil in a large heavy-based pot over high heat. Place the chicken thighs skin-side down and cook for 4-5 minutes until the skin is golden brown and crispy. Turn the thighs and cook the other side for 1 minute. Transfer the thighs to a plate. Next, brown the drumsticks on three sides, cooking approximately 2 minutes per side, aiming for a nice golden crust but note they will still be raw inside. Transfer the drumsticks to the plate with the thighs.
- Sauté Aromatics: Reduce the heat to medium-high. Add the finely diced onion to the pot and sauté for about 1 minute until softened. 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 continuously for another 30 seconds to toast the spices.
- Add Sauce Ingredients: Pour in the 400g coconut milk and 400g crushed canned tomatoes, and sprinkle 1 1/4 teaspoons salt. Stir to combine the sauce ingredients evenly. Return the browned chicken pieces along with any juices on the plate back into the pot, submerging them as best as possible in the sauce.
- Simmer the Curry: Bring the sauce to a gentle simmer over medium heat. Once simmering, reduce the heat so the sauce bubbles gently. Cover the pot and let cook for 10 minutes. Then remove the lid and continue to simmer uncovered for an additional 20 minutes, stirring occasionally to prevent the sauce from sticking to the bottom of the pot.
- Finish and Serve: Stir in 2 tablespoons of lemon juice and half of the chopped coriander leaves into the curry. Ladle the curry into bowls and garnish with the remaining coriander. Serve hot with basmati rice on the side.
Notes
- Use coconut oil for authentic flavor, but vegetable or canola oil can be substituted as a neutral option.
- Bone-in, skin-on chicken thighs and drumsticks provide the best flavor and texture for this curry.
- Adjust chili powder according to your spice preference; omit for a milder dish.
- Full-fat coconut milk is recommended for a rich, creamy curry; light versions may thin the sauce.
- Lemon juice can be substituted with apple cider vinegar for tanginess.
- If you don’t have coriander/cilantro leaves, parsley or baby spinach can be used or omitted.
- Serve with basmati rice to soak up the delicious sauce.
