Description
Kuku Paka is a creamy, aromatic East African chicken curry featuring tender bone-in chicken simmered in a rich coconut milk and yogurt sauce infused with warm spices and a hint of lemon. This comforting dish brings together layers of flavors with turmeric, cumin, coriander, and curry powder creating a deliciously spiced, creamy delight perfect for serving with rice or flatbread.
Ingredients
Scale
Chicken and Seasoning
- 2 pounds bone-in chicken thighs and drumsticks
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Sauce and Spices
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup crushed tomatoes
- 1 cup full-fat coconut milk
- 1/2 cup plain yogurt
- Juice of 1/2 lemon
- 2 tablespoons chopped fresh cilantro
- 1 green chili, sliced (optional)
Instructions
- Season the chicken: Pat the chicken pieces dry and lightly season with salt and pepper to enhance flavor.
- Brown the chicken: Heat vegetable oil in a large skillet or Dutch oven over medium heat. Brown the chicken on both sides for 6 to 8 minutes until golden and set aside.
- Sauté the onions: In the same pan, add chopped onions and sauté for 5 to 7 minutes until they become soft and golden.
- Add garlic and ginger: Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
- Toast the spices: Add curry powder, ground cumin, ground coriander, turmeric, paprika, and optional cayenne pepper to the pan and cook for 30 seconds to release their aromas.
- Simmer tomatoes: Stir in the crushed tomatoes and let the mixture simmer for 5 minutes to thicken slightly.
- Add coconut milk and yogurt: Reduce heat to low and stir in the coconut milk and yogurt until the sauce is smooth and well combined.
- Cook the chicken in the sauce: Return browned chicken pieces to the pan, spoon sauce over them, cover, and simmer for 25 to 30 minutes until the chicken is fully cooked and tender.
- Finish with lemon and garnish: Stir in the lemon juice, adjust seasoning as needed, and garnish with fresh chopped cilantro and sliced green chili before serving.
- Serve: Serve hot with rice or flatbread for a satisfying meal experience.
Notes
- For extra smoky flavor, grill the chicken briefly before adding it to the sauce.
- If you prefer a thicker sauce, simmer uncovered for the last 5 minutes of cooking.
- Leftovers improve in flavor the next day as the spices meld together beautifully.
