African Chicken Curry – Kuku Paka
This African chicken curry – Kuku Paka is a creamy yet light coconut chicken curry inspired by East African coastal cuisine. Made with seared chicken, warm spices, tomatoes, and coconut milk, it’s comforting, aromatic, and easy enough for weeknight dinners while still feeling special and unique.
Ingredients
- 2 lbs chicken bone-in pieces or boneless thighs, cut into chunks
- 2 tbsp vegetable or neutral oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tsp curry powder mild or medium
- 1 tsp ground cumin
- ½ tsp turmeric
- 1 cup tomatoes fresh grated or canned crushed
- 1 can 13.5 oz full-fat coconut milk
- 1 tbsp lime or lemon juice
- Salt and black pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Pat chicken dry and season lightly with salt, pepper, and a pinch of curry powder.
- Heat oil in a large skillet over medium-high heat.
- Sear chicken for 3–4 minutes per side until lightly golden. Remove and set aside.
- In the same pan, add onion and sauté for 4–5 minutes until soft.
- Add garlic, ginger, curry powder, cumin, and turmeric. Cook 30–60 seconds until fragrant.
- Stir in tomatoes and simmer for 5 minutes.
- Pour in coconut milk and stir well.
- Return chicken to the pan.
- Reduce heat and simmer uncovered for 20–25 minutes, until chicken is tender and sauce thickens slightly.
- Stir in lime or lemon juice.
- Taste and adjust seasoning.
- Remove from heat and rest for 5 minutes.
- Garnish with fresh cilantro and serve.
Notes
- Use full-fat coconut milk for best texture and flavor.
- A little oil separation on top of the sauce is normal and traditional.
- Chicken thighs are more forgiving than breast meat and stay juicier.