African chicken curry – Kuku Paka
Kuku Paka is an African-Indian coconut chicken curry that’s popular with Indian communities in East African countries such as Kenya and Tanzania. Kuku means chicken in Swahili and Paka means delicious in Punjabi. Fun to say. Delicious to eat! This is a recipe that’s going to make curry lovers extremely happy because it tastes like a legit Indian curry but it’s much easier to make. No hunting down unusual spices! Just regular pantry ones – cumin, coriander, turmeric, chilli – combined with ginger, garlic, coconut milk and canned tomato. Curry connoisseurs will be dubious. How can it taste legit if you don’t have to run all over town trying to find an obscure spice to make it?? Answer: because millions of Africans can’t be wrong!
Ingredients in Kuku Paka – African chicken curry
Just swing by your regular grocery store and you’ll find everything you need!
The chicken
The sauce gets a lot of flavour from the chicken because it doesn’t use chicken stock. So I really urge you to use bone-in, skin-on chicken pieces as they are fattier and juicier so they add more flavour into the sauce. I like to use a mix of thighs and drumsticks, but you could just use one or the other. However, you can use boneless thighs and breast, though my caveat is that the sauce won’t be quite as flavourful. Directions in recipe notes!
Kuku paka sauce
And here’s everything else you need:
Spices – Cumin, coriander and turmeric for flavour. Chilli or cayenne pepper for spiciness! It’s not a super spicy curry but if you’re concerned about the amount of chilli, reduce or omit then you can add it in at the end, bit by bit. Onion, ginger and garlic – Aromatic flavour base. I really urge you to use fresh ginger and garlic, but if you’re out and you are determined to still make this, then substitute with 1 teaspoon of powder instead (add with the other spices). I get it, I’ve been there! Coconut milk – Not all coconut milks are created equal! Economical ones are more water and less coconut. I use Ayam (89% coconut). Low fat coconut milk will work but sauce will be thinner and not as good coconut flavour. You can thicken with a teaspoon of cornflour mixed with splash of water, add with coconut. Canned tomato – Use crushed or finely diced to ensure it breaks down in the simmer time for this recipe. Also, if you know the brand you use is quite sour (economical brands can tend to be) add a smidge of sugar. Coriander / cilantro – Some for stirring in, some for garnish. If you’re a coriander hater, substitute with baby spinach or parsley. Fresh lemon juice – Just a bit, stirred in at the end, to brighten up the sauce a bit. If you don’t have lemon on hand, you can substitute with apple cider vinegar.
How to make Kuku Paka (African chicken curry)
Traditionally, the chicken is char grilled before simmering in the sauce which adds extra flavour. To keep this Monday-night friendly, I’ve opted to pan sear. If you fire up your grill for the chicken, I’ll be impressed!! 🙂
The chicken will still be raw of the inside which is fine because they finish cooking in the sauce.
How to serve Kuku Paka
A sauce this good demands rice for soaking! Basmati rice is recommended, though you can use any plain rice, faux rice or even garlic rice (IMAGINE THAT!!). Then to take it over the top, add a side of flatbreads for dunking / mopping. Homemade would be great. But I’ve opted for frozen store bought that’s actually Malaysian roti, not African. But that flaky buttery flatbread is 100% at home here, as it was with the Thai Coconut Pumpkin Soup (this roti is going global!) It too comes from regular grocery stores and I love that it’s cooked from frozen in a pan. And flakes = extra sauce mopping abilities. Roti or not, I really hope you try this recipe. It’s astoundingly good! – Nagi x
Watch how to make it
For fellow curry lovers
Life of Dozer
Extreme warm weather over the weekend! So Dozer spent most of Sunday afternoon in this position: Then he turned around and that was it, he was done for the day. 😂
