Turn common kitchen staples into a flavor-packed meal with this recipe for Kuku Paka, an East-African chicken curry.
Are you ready for big, bold flavors? If so, it’s time to prepare a dish that’s both flavorful and easy to prepare, ensuring you’ll make it often. Kuku paka is an African chicken curry that hails from Kenya, Tanzania, and Uganda in East Africa. It owes its distinctive flavors to the Indian influences on the region’s cuisines.
I fell in love with African cuisine years ago when my family first visited Animal Kingdom Lodge at Disney World in Florida. You may have read some of my previous recipes where I discuss my love of everything Disney. At Boma, a buffet restaurant, I had the opportunity to savor a variety of distinctive African dishes. A culinary love affair began. This recipe takes me back to that first visit, when those rich, exotic flavors made a permanent impression on my taste buds.
Today, I make some form of a curry dish at least once a week, often doubling the recipe to freeze portions for later meals. One of the many reasons I love this dish is that it utilizes moist and flavorful chicken thighs and drumsticks. After discovering that dark meat chicken is not the dietary pariah I once thought it to be, I have happily embraced it in many of my meals. While slightly higher in calories (thighs) and fat, it also provides more iron and zinc, a worthwhile trade. By the way, drumsticks have fewer calories than breasts, but not as much protein.
Is Kuku Paka Healthy?
While we’re on the subject of chicken’s healthiness, this recipe provides plenty of protein and is low in carbohydrates. It is not the healthiest way to prepare chicken, but it is undoubtedly one of the most flavorful. You get plenty of vitamins, minerals, and antioxidants from the spices, chicken, coconut oil, coconut milk, and tomatoes. Serve this naturally gluten-free and dairy-free dish with some steamed or sautéed vegetables, and it becomes a more well-rounded and nutritious meal.
Common Ingredients Create An Uncommonly Good Meal
If you’ve ever made curry, you likely have all the spices you need for this dish in your pantry. Coriander, cumin, turmeric, and chili powder, those brightly colored spices, are what provide kuku paka with its delectable flavors, not to mention its aroma. As I review this recipe, I realize the only thing I’m missing right now is a jalapeño, which can be omitted, especially if you prefer a non-spicy dish. I’ll add another 3/4 teaspoon of chili powder to make up for it.
If you’re like me, you probably also have a can or two of coconut milk and crushed tomatoes in your pantry at all times. Here’s my secret—I stock up on organic canned tomatoes in all varieties whenever my store offers a BOGO (buy-one-get-one free) sale. That way, I save money and am always ready when a new, fun recipe comes my way.
FAQs & Tips
Allow leftover kuku paka to cool to room temperature before refrigerating in an airtight container for up to 3 days. Reheat slowly on the stove, adding a splash of coconut milk or water if the sauce becomes too thick during refrigeration. You can also freeze leftovers in a freezer-safe zipper bag (the best option) or container for up to 3 months. Defrost it overnight in the refrigerator before reheating.
I typically substitute parsley, either flat leaf or curly, based on what I have on hand, for cilantro. A little bit of finely chopped spinach will also work, but it won’t have the same flavor impact.
A splash of apple cider vinegar can replace the lemon juice to add the acid that brightens the dish. Don’t skip this, as I’ve learned from watching numerous cooking competition shows that you need acid to balance the dish.
Serving Suggestions
Serve kuku paka over Basmati Rice prepared on the stove or using this Instant Pot Basmati Rice recipe. Add this refreshing Cucumber Salad on the side, along with some Roasted Eggplant for a complete meal. Oh, and don’t forget the Gluten-Free Flatbread or Yogurt Flatbread to soak up all that delectable sauce. If you’re looking for an interesting dessert, try Basbousa, a Middle Eastern and North African treat.
Kuku Paka (East-African Chicken Curry)
Ingredients
- 4 chicken thigh fillets 8 ounces each, skin-on and bone-in
- 4 chicken drumsticks about 5 ounces each
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons coconut oil
- 1 large onion finely diced
- 1/2 bell pepper chopped
- 4 garlic cloves finely minced
- 1 tablespoon fresh ginger minced
- 1 jalapeño finely minced
- 1 tablespoon coriander powder
- 1 1/2 teaspoons cumin powder
- 1 1/2 teaspoons turmeric powder
- 3/4 teaspoon chili powder plus more to taste
- 14 ounce can full-fat coconut milk
- 14 ounce can crushed tomatoes
- 1 teaspoon kosher salt
- 2 tablespoons lemon juice
- 1/2 cup fresh cilantro leaves chopped
- Cooked basmati rice for serving
Instructions
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Pat the chicken pieces dry with paper towels. Sprinkle both sides with salt and black pepper.
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Heat coconut oil in a large heavy pot over high heat. Place the chicken thighs skin-side down and cook for 4-5 minutes until golden. Turn them over and cook for another minute. Brown the drumsticks on three sides, about 2 minutes per side. Transfer the chicken to a plate.
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Lower the heat to medium-high. Add the diced onion and bell pepper to the same pot and sauté for 1 minute until they soften. Stir in the minced garlic, ginger, and jalapeño; cook for 30 seconds.
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Add coriander powder, cumin powder, turmeric powder, and chili powder; stir for another 30 seconds. Pour in the coconut milk and crushed tomatoes along with salt.
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Stir well and return the chicken pieces to the pot, ensuring they are mostly submerged. Bring the sauce to a simmer, then cover and let it cook for 30 minutes.
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Remove the lid and simmer for an additional 10-15 minutes, stirring occasionally until the sauce thickens. Finally, stir in lemon juice and chopped cilantro.
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Ladle the hot curry over cooked basmati rice. Garnish with extra cilantro if desired.
Nutrition
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