Description

African Coconut Chicken Curry, also known as Kuku Paka, is a flavorful East African dish featuring tender chicken simmered in a rich and aromatic coconut milk and tomato sauce, spiced with coriander, cumin, turmeric, and chili. Perfectly paired with basmati rice or flatbreads, this hearty curry offers a delightful balance of creamy, spicy, and tangy flavors.

Ingredients

Chicken

4 chicken thigh fillets (skin-on and bone-in, ~250g/8oz each)
4 chicken drumsticks (~150g / 5oz each)
3/4 tsp kosher salt
1/2 tsp black pepper

Spices and Aromatics

2 tbsp coconut oil (or vegetable/canola oil)
1 onion, finely diced
3 garlic cloves, minced
2 tsp ginger, minced
1 tbsp coriander powder
1/2 tbsp cumin powder
1/2 tbsp turmeric powder
1 tsp pure chili powder or cayenne pepper (adjust to taste)

Liquids and Garnish

400g / 14 oz full-fat coconut milk
400g / 14 oz crushed canned tomatoes
1 1/4 tsp kosher salt
2 tbsp lemon juice (or apple cider vinegar)
1/2 cup fresh coriander/cilantro leaves (or substitute parsley or baby spinach)

Serving Suggestions

Basmati rice, flatbreads, or roti

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Instructions

Season the Chicken: Pat chicken thighs and drumsticks dry with paper towels. Sprinkle both sides with salt and black pepper to ensure even seasoning.
Brown the Chicken: Heat coconut oil in a large pot over high heat. Place the chicken thighs skin-side down and cook for 4-5 minutes until the skin is golden and crispy. Flip and cook the other side for 1 minute, then transfer to a plate. Brown the drumsticks by cooking them on three sides for 2 minutes each, then transfer to the plate with the thighs.
Sauté Aromatics and Spices: Lower the heat to medium-high. In the same pot, add the diced onion and cook for 1 minute until softened. Stir in minced garlic and ginger, cooking for 30 seconds until fragrant. Add coriander powder, cumin powder, turmeric powder, and chili powder, stirring for another 30 seconds to release their aromas.
Add Liquids and Return Chicken: Pour in the coconut milk and crushed tomatoes, then add 1 1/4 tsp kosher salt. Stir to combine all ingredients. Return the browned chicken along with any collected juices to the pot, making sure the chicken is as submerged in the sauce as possible.
Simmer the Curry: Bring the sauce to a gentle simmer, then reduce the heat to maintain a light bubbling. Cover the pot and let it cook for 10 minutes. Remove the lid and continue simmering uncovered for an additional 20 minutes, stirring occasionally to prevent sticking and to thicken the sauce.
Finish with Lemon and Herbs: Stir in the lemon juice and half of the chopped fresh coriander. Taste the curry and adjust seasoning if necessary. Garnish the curry with the remaining coriander leaves before serving.
Serve: Ladle the rich coconut chicken curry over basmati rice or serve alongside flatbreads or roti for a complete meal.

Notes

For a milder curry, reduce or omit the chili powder.
Use bone-in, skin-on chicken for richer flavor and a more tender result.
Substitute fresh coriander with parsley or baby spinach if unavailable.
This curry tastes even better the next day as flavors continue to develop.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or microwave, adding a splash of water if needed to loosen the sauce.