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Kuku Paka Recipe

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★★★★★

4.8 from 72 reviews

Kuku Paka is a flavorful East African coconut curry chicken dish, combining tender marinated chicken with a rich, spiced coconut milk sauce infused with turmeric, cumin, coriander, and paprika. This dish, often enjoyed with rice or flatbreads, delivers a delicious balance of creamy texture and aromatic spices, with an option for a subtle heat from green chili.

Ingredients

Scale

For the Chicken Marinade

  • 1 ½ pounds chicken (bone-in or boneless, cut into pieces)
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • 2 tablespoons lemon juice
  • 2 tablespoons plain yogurt

For the Curry Sauce

  • 2 tablespoons oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 2 tomatoes, chopped
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon paprika
  • ½ teaspoon chili powder (adjust to taste)
  • 1 can (14 oz) coconut milk
  • 1 cup water or chicken broth
  • 1 green chili, sliced (optional, for extra heat)
  • Salt to taste
  • ¼ cup fresh cilantro, chopped (for garnish)

Instructions

  1. Marinate the Chicken: In a large bowl, combine chicken pieces with turmeric, cumin, coriander, paprika, salt, lemon juice, and plain yogurt. Thoroughly massage the marinade into the chicken to coat evenly. Cover and refrigerate for at least 30 minutes, preferably several hours, to allow the flavors to deeply penetrate the meat.
  2. Sear the Chicken: Heat a large skillet or pot over medium heat and add oil. When hot, add the marinated chicken pieces and sear until they are lightly browned on all sides. This step enhances flavor by developing a caramelized crust and locking in spices. Remove chicken from the pan and set aside.
  3. Cook the Aromatics: If necessary, add a bit more oil to the same pan. Sauté the finely chopped onion until soft and golden brown. Then add minced garlic and grated ginger, stirring continuously for about a minute until fragrant and aromatic.
  4. Build the Curry Base: Add chopped tomatoes to the pan along with turmeric, cumin, coriander, paprika, and chili powder. Stir the mixture well and cook for 5 to 7 minutes, allowing the tomatoes to break down and the spices to release their aroma. Add a splash of water if the mixture begins to stick or looks too dry.
  5. Simmer the Curry: Return the seared chicken to the pan and stir it into the curry base. Pour in the coconut milk and chicken broth or water, mixing everything together. Bring the curry to a gentle simmer, then cover and cook for 20 to 25 minutes, or until the chicken is fully cooked and tender. Use a few more minutes if using bone-in chicken to ensure proper cooking.
  6. Final Touches: Taste and adjust seasoning as needed, adding salt or more liquid if desired to achieve preferred consistency. Stir in sliced green chili for extra heat if you like. Finish by sprinkling chopped fresh cilantro over the curry before serving to add brightness and freshness.

Notes

  • For a smoky flavor, grill the chicken before adding it to the curry sauce.
  • This dish pairs wonderfully with steamed rice, chapati, or warm flatbread.
  • Leftovers taste even better the next day as the flavors have more time to meld together.
  • Pin this recipe for easy access and share it with your friends and family to enjoy together!
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Keywords: Kuku Paka, coconut curry chicken, East African chicken curry, spicy chicken curry, creamy coconut chicken

Find it online: https://ellaeatsdaily.com/kuku-paka-recipe/