Kuku Paka is a rich and flavorful East African dish that beautifully blends coastal Swahili cuisine with Indian influences. This coconut chicken curry, popular in Kenya and Tanzania, is known for its creamy, aromatic sauce infused with warm spices, tomatoes, and coconut milk. The name “Kuku Paka” comes from Swahili, where “kuku” means chicken and “paka” refers to the coconut-based sauce.

This dish is often enjoyed with rice, chapati, or even crusty bread to soak up every last bit of the velvety sauce. It’s the kind of comforting meal that brings families together, filling the kitchen with a fragrant, inviting aroma. Whether you’re new to African cuisine or already a fan of rich, spiced curries, this recipe is sure to become a favorite.

Why You’ll Love This Recipe

• Bursting with Flavor – A perfect balance of spices, creamy coconut milk, and tangy tomatoes creates a rich, savory sauce.
• Comforting & Hearty – The tender chicken in a luscious, well-spiced coconut curry is pure comfort food.
• Easy to Make – With just a handful of spices and simple ingredients, you can create an authentic dish that tastes like it’s been simmering all day.
• Versatile – Serve it over rice, with chapati, or even with naan for a delicious meal.

Ingredients You’ll Need

For the Chicken Marinade

• 1 ½ pounds chicken (bone-in or boneless, cut into pieces)
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon paprika
• ½ teaspoon salt
• 2 tablespoons lemon juice
• 2 tablespoons plain yogurt

For the Curry Sauce

• 2 tablespoons oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tomatoes, chopped
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon paprika
• ½ teaspoon chili powder (adjust to taste)
• 1 can (14 oz) coconut milk
• 1 cup water or chicken broth
• 1 green chili, sliced (optional, for extra heat)
• Salt to taste
• ¼ cup fresh cilantro, chopped (for garnish)

How to Make Kuku Paka

Step 1: Marinate the Chicken

Marinating the chicken is key to infusing it with flavor. In a large bowl, mix the chicken pieces with turmeric, cumin, coriander, paprika, salt, lemon juice, and yogurt. Massage the marinade into the chicken, ensuring it’s well-coated. Cover and refrigerate for at least 30 minutes, or preferably a few hours, to let the flavors develop.

Step 2: Sear the Chicken

Heat a large skillet or pot over medium heat and add the oil. Once hot, add the marinated chicken pieces and sear them until they are lightly browned on all sides. This step adds depth to the dish and locks in the spices. Remove the chicken and set it aside.

Step 3: Cook the Aromatics

In the same pan, add a little more oil if needed. Sauté the chopped onion until soft and golden. Then, add the minced garlic and grated ginger, stirring constantly for about a minute until fragrant.

Step 4: Build the Curry Base

Add the chopped tomatoes, turmeric, cumin, coriander, paprika, and chili powder. Stir well and let the mixture cook down for about 5-7 minutes until the tomatoes break down and the spices release their aroma. If the mixture looks too dry, add a splash of water to prevent burning.

Step 5: Simmer the Curry

Return the seared chicken to the pan and mix it into the sauce. Pour in the coconut milk and water or broth, stirring to combine everything evenly. Bring the curry to a gentle simmer, cover, and cook for about 20-25 minutes, until the chicken is tender and fully cooked. If using bone-in chicken, allow a few extra minutes for it to cook through.

Step 6: Final Touches

Taste and adjust seasoning as needed. If you prefer a thinner curry, add a bit more water or broth. Stir in the sliced green chili for an extra kick, if desired. Finally, sprinkle fresh cilantro over the top for a burst of freshness.

Helpful Tips

• Marinate for Maximum Flavor – Letting the chicken sit in the marinade for a few hours (or even overnight) enhances the depth of flavor.
• Use Bone-In Chicken for More Flavor – While boneless chicken works fine, bone-in pieces add extra richness to the curry.
• Don’t Skip the Searing Step – Browning the chicken first enhances the flavor and helps lock in the spices.
• Adjust Spice Level – If you prefer a milder curry, reduce or omit the chili powder and green chili. For more heat, add extra chili or a dash of cayenne.
• Consistency Matters – If the sauce is too thick, add more broth or water. If it’s too thin, let it simmer uncovered for a few minutes to thicken.

Recipe Details

• Prep Time: 15 minutes (plus marinating time)
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: East African
• Diet: Halal, Dairy-Free (if yogurt is omitted)

Notes

• If you want a smoky flavor, you can grill the chicken before adding it to the sauce.
• This dish pairs beautifully with rice, chapati, or even warm flatbread.
• Leftovers taste even better the next day as the flavors continue to meld.

Nutritional Information (Per Serving)

Note: Values are approximate and may vary based on ingredients used.

• Calories: 350
• Protein: 30g
• Carbohydrates: 12g
• Fat: 22g
• Fiber: 3g
• Sodium: 450mg

Frequently Asked Questions

Can I use boneless chicken?
Yes! While bone-in chicken adds more depth to the flavor, boneless chicken (like thighs or breasts) works just as well and cooks faster.

Can I make this dish vegetarian?
Absolutely! Swap out the chicken for potatoes, chickpeas, or tofu to create a delicious vegetarian version.

What’s the best way to store leftovers?
Store any leftover Kuku Paka in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or coconut milk if the sauce has thickened too much.

Can I freeze Kuku Paka?
Yes! Freeze it in a sealed container for up to 2 months. Thaw in the fridge overnight before reheating.

What can I serve with Kuku Paka?
This curry is best served with steamed rice, chapati, or naan. A side of kachumbari (a fresh East African tomato and onion salad) also pairs beautifully.

Related Recipes

If you liked this recipe, you might also enjoy:

• Sticky Sweet Chili Chicken Thighs
• Creamy Tuscan Chicken
• Harissa Chicken – A Spicy North African Delight
• Sesame Chicken Stir-Fry

Conclusion

Kuku Paka is a wonderful fusion of flavors that transports you straight to the East African coast with each bite. The combination of warm spices, creamy coconut sauce, and tender chicken makes it a dish worth savoring. Whether you’re making it for a cozy family dinner or a special occasion, this recipe is simple yet packed with flavor. Try it once, and it’s sure to become a staple in your kitchen!

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