Description
East African Kuku Paka is a creamy coconut chicken curry popular in coastal regions. It combines tender chicken with aromatic spices and rich coconut milk for a flavorful dish.
Ingredients
Scale
- 1 kg chicken, cut into pieces
- 2 cups coconut milk
- 2 onions, finely chopped
- 3 tomatoes, pureed
- 2 tbsp ginger-garlic paste
- 1 tbsp curry powder
- 1 tsp turmeric powder
- 2 green chilies, sliced
- 1/2 cup fresh cilantro, chopped
- 2 tbsp vegetable oil
- 1 tsp salt
Instructions
- Heat oil in a large pot over medium heat
- Add onions and sauté until golden brown
- Stir in ginger-garlic paste and cook for 1 minute
- Add chicken pieces and brown on all sides
- Mix in curry powder, turmeric, and salt
- Pour in tomato puree and cook for 5 minutes
- Add coconut milk and bring to a simmer
- Cover and cook for 25 minutes until chicken is tender
- Garnish with green chilies and cilantro
- Serve hot with rice or chapati
Notes
- For thicker gravy, reduce coconut milk longer
- Adjust chili quantity to your preferred spice level
- Marinate chicken in lemon juice for 30 minutes for extra tenderness
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: East African
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 5g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
Keywords: coconut chicken curry, African food, Swahili cuisine