Few dishes capture the beauty of culinary fusion quite like Kuku Paka, also known as African Chicken Curry. This beloved East African dish carries the influence of Indian spices, blending cumin, coriander, turmeric, and chili with the richness of coconut milk and the tang of tomatoes. The result is a silky, flavorful curry that’s both bold and comforting.
The chicken is first seared to lock in flavor, then simmered until tender in the creamy coconut-tomato sauce. A splash of lemon juice brightens the dish, while fresh cilantro adds a final layer of freshness. The balance of subtle heat, creaminess, and spice makes every bite irresistible.
Whether paired with fluffy basmati rice or warm flatbread, this curry is a hearty, nourishing dish that will quickly become a family favorite.
Why You’ll Love This Recipe
- Flavorful Fusion – Combines African and Indian cooking traditions.
- Rich & Creamy – Coconut milk adds a luxurious texture.
- Perfectly Balanced – A mix of spice, tang, and creaminess in every bite.
- Family-Friendly – Easily adaptable to suit different spice levels.
Ingredients
- 4 chicken thigh fillets (skin-on, bone-in)
- 4 chicken drumsticks
- ¾ tsp kosher salt
- ½ tsp black pepper
- 2 tbsp coconut oil
- 1 onion, finely diced
- 3 garlic cloves, minced
- 2 tsp fresh ginger, minced
- 1 tbsp coriander powder
- ½ tbsp cumin powder
- ½ tbsp turmeric powder
- 1 tsp cayenne or chili powder (adjust to taste)
- 400g (14 oz) full-fat coconut milk
- 400g (14 oz) crushed tomatoes
- 2 tbsp lemon juice (or apple cider vinegar)
- ½ cup fresh cilantro (plus more for garnish)
- Basmati rice or flatbread, for serving
Directions
Season the Chicken
Pat chicken dry, then season with salt and pepper.
Sear the Chicken
Heat coconut oil in a large pot over high heat. Brown chicken thighs skin-side down for 4–5 minutes, then flip and cook 1 minute more. Brown drumsticks for 2 minutes per side. Transfer to a plate.
Build the Base
Lower heat to medium-high. Sauté onion for 1 minute until softened. Add garlic and ginger, cooking for 30 seconds. Stir in coriander, cumin, turmeric, and chili powder for 30 seconds to release aromas.
Make the Sauce
Pour in coconut milk and crushed tomatoes. Stir well, then return chicken and juices to the pot. Ensure chicken is mostly submerged.
Simmer
Bring to a simmer, cover, and cook for 10 minutes. Uncover and simmer another 20 minutes, stirring occasionally, until sauce thickens and chicken is fully cooked.
Finish
Stir in lemon juice and half the cilantro. Garnish with remaining cilantro and serve with rice or flatbread.
Storage Tips
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze curry (without fresh cilantro) for up to 2 months. Thaw overnight and reheat gently.
- Reheating: Warm on stovetop over low heat. Add a splash of water or broth if sauce thickens too much.
Tips for Success
- Sear the chicken well—it deepens flavor and gives a rich base to the curry.
- Don’t skip blooming the spices—cooking them briefly in oil brings out their full flavor.
- Adjust heat by reducing or increasing chili powder.
- For a creamier curry, add a spoonful of yogurt just before serving.
Variations
- Vegetarian Kuku Paka – Swap chicken for chickpeas or paneer.
- Seafood Twist – Use shrimp or fish instead of chicken.
- Extra Creamy – Stir in heavy cream or coconut cream at the end.
- Veggie Boost – Add spinach, potatoes, or bell peppers during the simmer.
FAQ About African Chicken Curry – Kuku Paka
1. What does Kuku Paka mean?
“Kuku” means chicken in Swahili, and “paka” refers to a curry or stew with coconut.
2. Can I make this dish with boneless chicken?
Yes, though bone-in chicken adds more flavor to the sauce.
3. Can I make it less spicy?
Simply reduce or omit the cayenne pepper.
4. Is this dish authentic?
Yes, it’s an East African dish with Indian influence, popular in Kenya and along the Swahili coast.
5. What should I serve it with?
Traditionally served with rice or chapati, but naan or couscous also work well.
Wrapping It Up
This African Chicken Curry – Kuku Paka is a dish that celebrates flavor and tradition. Creamy coconut milk, warming spices, and tender chicken create a curry that’s both comforting and vibrant. Whether you’re cooking it for family dinner or serving it at a gathering, this recipe is a guaranteed crowd-pleaser.
Serve it with rice or flatbread, and enjoy a taste of East Africa right at your dinner table.
The Goods
African Chicken Curry – Kuku Paka
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Recipes
- 4 chicken thigh fillets skin-on, bone-in
- 4 chicken drumsticks
- ¾ tsp kosher salt
- ½ tsp black pepper
- 2 tbsp coconut oil
- 1 onion finely diced
- 3 garlic cloves minced
- 2 tsp fresh ginger minced
- 1 tbsp coriander powder
- ½ tbsp cumin powder
- ½ tbsp turmeric powder
- 1 tsp cayenne or chili powder adjust to taste
- 400 g 14 oz full-fat coconut milk
- 400 g 14 oz crushed tomatoes
- 2 tbsp lemon juice or apple cider vinegar
- ½ cup fresh cilantro plus more for garnish
- Basmati rice or flatbread for serving
Instructions
Season the Chicken
- Pat chicken dry, then season with salt and pepper.
Sear the Chicken
- Heat coconut oil in a large pot over high heat. Brown chicken thighs skin-side down for 4–5 minutes, then flip and cook 1 minute more. Brown drumsticks for 2 minutes per side. Transfer to a plate.
Build the Base
- Lower heat to medium-high. Sauté onion for 1 minute until softened. Add garlic and ginger, cooking for 30 seconds. Stir in coriander, cumin, turmeric, and chili powder for 30 seconds to release aromas.
Make the Sauce
- Pour in coconut milk and crushed tomatoes. Stir well, then return chicken and juices to the pot. Ensure chicken is mostly submerged.
Simmer
- Bring to a simmer, cover, and cook for 10 minutes. Uncover and simmer another 20 minutes, stirring occasionally, until sauce thickens and chicken is fully cooked.
Finish
- Stir in lemon juice and half the cilantro. Garnish with remaining cilantro and serve with rice or flatbread.
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