Name: East African Kuku Paka
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: East African
Ingredients: – 4 chicken thigh fillets, skin-on and bone-in (250g/8oz each); – 4 chicken drumsticks (150g/5oz each); – 3/4 tsp (4 ml) cooking / kosher salt; – 1/2 tsp (3 ml) black pepper; – 2 tbsp (30 ml) vegetable oil (or coconut, canola, or other plain oil); – 1 onion, finely diced; – 3 garlic cloves, finely minced; – 2 tsp (10 ml) ginger, finely minced; – 1 tbsp (15 ml) coriander powder; – 1/2 tbsp (8 ml) cumin powder; – 1/2 tbsp (8 ml) turmeric powder; – 1 tsp (5 ml) pure chili powder or cayenne pepper, reduce or omit to taste; – 400g / 14 oz coconut milk, full-fat; – 400g / 14 oz crushed canned tomato; – 1 1/4 tsp (6 ml) cooking / kosher salt; – 2 tbsp (30 ml) lemon juice (sub apple cider vinegar); – 1/2 cup (120 ml) (lightly packed) coriander/cilantro leaves (sub parsley or baby spinach, or omit); – Basmati rice or other rice, and/or flatbreads or roti

Description

Discover how to make East African Kuku Paka, a flavorful and aromatic chicken coconut curry, with this easy recipe. Perfect for a delicious meal!

Ingredients

– 4 chicken thigh fillets, skin-on and bone-in (250g/8oz each)
– 4 chicken drumsticks (150g/5oz each)
– 3/4 tsp (4 ml) cooking / kosher salt
– 1/2 tsp (3 ml) black pepper
– 2 tbsp (30 ml) vegetable oil (or coconut, canola, or other plain oil)
– 1 onion, finely diced
– 3 garlic cloves, finely minced
– 2 tsp (10 ml) ginger, finely minced
– 1 tbsp (15 ml) coriander powder
– 1/2 tbsp (8 ml) cumin powder
– 1/2 tbsp (8 ml) turmeric powder
– 1 tsp (5 ml) pure chili powder or cayenne pepper, reduce or omit to taste
– 400g / 14 oz coconut milk, full-fat
– 400g / 14 oz crushed canned tomato
– 1 1/4 tsp (6 ml) cooking / kosher salt
– 2 tbsp (30 ml) lemon juice (sub apple cider vinegar)
– 1/2 cup (120 ml) (lightly packed) coriander/cilantro leaves (sub parsley or baby spinach, or omit)
– Basmati rice or other rice, and/or flatbreads or roti

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Instructions

Instructions for Preparing East African Kuku Paka:
Prepare the chicken by drying it with paper towels, then evenly sprinkle with salt and pepper.
In a large, heavy pot, heat the oil over high heat. Place the chicken thighs skin-side down and cook until they achieve a golden hue, about 4-5 minutes. Flip them over and cook the other side for 1 minute before transferring to a plate. Repeat with the drumsticks, browning them on three sides for 2 minutes each. Set aside on the plate.
Reduce the heat to medium-high and add the onion, cooking until softened, about 1 minute. Introduce the garlic and ginger, stirring for 30 seconds. Mix in the coriander, cumin, turmeric, and chili, stirring for another 30 seconds.
Pour in the coconut milk, crushed tomatoes, and salt, mixing well. Return the chicken to the pot, including any juices that have collected on the plate, and try to immerse the pieces in the sauce.
Allow the mixture to reach a gentle simmer, then lower the heat to maintain a soft bubbling. Cover the pot and let it cook for 10 minutes. Remove the lid and continue simmering for an additional 20 minutes, stirring occasionally to prevent sticking.
Mix in the lemon juice and half of the coriander leaves. Serve the dish in bowls, garnishing with the remaining coriander for a fresh finish.

Notes

Marinate the chicken in salt and pepper for at least 30 minutes before cooking to enhance the dish’s flavor.
For a richer sauce, opt for full-fat coconut milk instead of light coconut milk.
Adjust the spice level by reducing or omitting chili powder/cayenne pepper to suit your taste preferences.