Description
Kuku paka, a beloved Kenyan chicken curry, blends coconut milk, aromatic spices, and tender meat into a rich culinary experience. Coastal flavors shine through this comforting dish you’ll savor with steamed rice or warm flatbread.
Ingredients
- 1.5 lbs (700 g) chicken thighs or drumsticks, bone-in (or boneless)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric powder
- ½ tsp chili powder (adjust to taste)
- ½ tsp garam masala
- Salt and black pepper, to taste
- 2 tbsps vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 medium tomatoes, diced (or 1 cup canned diced tomatoes)
- 1 can (13.5 oz / 400 ml) coconut milk
- 1 cup (240 ml) chicken broth (or water)
- ½ cup (120 ml) coconut cream (optional, for extra richness)
- ¼ cup fresh cilantro, chopped
Instructions
- Marination: Coat chicken thoroughly with turmeric, salt, and pepper, ensuring even seasoning and deep flavor infusion.
- Searing: Heat vegetable oil in a substantial pot and brown chicken pieces until a golden crust forms, then set aside on a separate plate.
- Aromatics Foundation: In the same pot, caramelize onions until golden, then add garlic and ginger, creating a fragrant base that will elevate the entire dish’s complexity.
- Spice Layering: Introduce cumin, coriander, turmeric, chili powder, and garam masala to the softened onions, followed by diced tomatoes, allowing them to break down and create a concentrated, rich sauce.
- Liquid Integration: Return seared chicken to the spice-laden mixture, pour in coconut milk and chicken broth, gently stirring to combine all elements into a harmonious curry.
- Simmering and Flavor Development: Cover and slow-cook on low heat, allowing chicken to become tender and absorb the intricate spice profile, which typically takes approximately 30-40 minutes.
- Finishing Touches: Stir in coconut cream for enhanced richness, adjust seasoning with salt and pepper, and garnish with fresh cilantro before serving over steamed rice.
Notes
Maximize Spice Absorption: Marinate chicken for at least 30 minutes before cooking to allow spices to deeply penetrate and tenderize the meat, intensifying flavor complexity.
Searing Technique: Ensure chicken pieces are completely dry before browning to achieve a perfect golden crust, which locks in moisture and develops rich caramelized notes.
Coconut Milk Management: Use full-fat coconut milk for a luxurious, creamy texture; stir gently to prevent separation and maintain a smooth, consistent sauce consistency.
Dietary Adaptations: Easily transform this recipe to suit various dietary needs by substituting chicken with tofu for vegetarian versions or using cauliflower for a low-carb alternative while maintaining the authentic spice profile.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: African
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg