Name: African Coconut Chicken Curry – Kuku Paka Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: African
Ingredients: 4 chicken thigh fillets, skin-on and bone-in (~250g/8oz each); 4 chicken drumsticks (~150g/5oz each); 3/4 tsp cooking/kosher salt; 1/2 tsp black pepper; 2 tbsp coconut oil (or vegetable, canola or other plain oil); 1 onion, finely diced; 3 garlic cloves, finely minced; 2 tsp ginger, finely minced; 1 tbsp coriander powder; 1/2 tbsp cumin powder; 1/2 tbsp turmeric powder; 1 tsp pure chilli powder or cayenne pepper (adjust to taste); 400g / 14 oz full-fat coconut milk; 400g / 14 oz crushed canned tomato; 1 1/4 tsp cooking/kosher salt; 2 tbsp lemon juice (or apple cider vinegar); 1/2 cup lightly packed coriander/cilantro leaves (optional substitution: parsley or baby spinach); Basmati rice or other rice; Flatbreads or roti

Jump to Recipe· 4.3 from 7 reviews

If you are on the lookout for a dish that brilliantly marries rich, tropical flavors with comforting warmth, then the African Coconut Chicken Curry – Kuku Paka Recipe is absolutely what you need to try next. This vibrant curry showcases tender chicken simmered in a creamy, spiced tomato and coconut sauce that has roots in East African coastal cuisine. What makes this recipe stand out is how easily you can bring authentic, soulful flavors to your kitchen using everyday grocery ingredients, making it an accessible yet exotic delight that feels like a cozy hug on a plate.

Ingredients You’ll Need

A metal baking tray holds eight raw chicken pieces arranged with some space between them. The pieces vary in size and shape, showing different parts like thighs and drumsticks, all pale pink with visible skin texture and slight redness near joints. The tray has light browning marks on the edges and a slightly worn look. It sits on a white marbled surface with subtle gray veins. photo taken with an iphone --ar 4:5 --v 7

The magic of African Coconut Chicken Curry – Kuku Paka lies in its simplicity and the way each ingredient brings something special to the pot. From the juicy, skin-on chicken pieces that soak up the sauce, to the fragrant spices and creamy coconut milk that define the dish’s luscious texture and color, the ingredients are straightforward but absolutely essential for capturing its authentic soul.

Chicken thigh fillets and drumsticks: These cuts stay juicy and full of flavor after simmering, giving the curry that perfect tender bite.
Coconut oil: Adds depth and a subtle coconut aroma that lifts the entire curry’s character.
Onion, garlic, and ginger: Aromatics that build the foundational flavor, bringing sweetness and warmth.
Ground coriander, cumin, turmeric, and chili powder: The spice blend provides earthiness, a mild smoky touch, vibrant golden color, and a gentle heat.
Full-fat coconut milk: Creates the creamy, tropical sauce that balances spices and tomato’s tang.
Crushed canned tomatoes: Brings acidity and richness, grounding the curry and giving it a beautiful red hue.
Lemon juice: Adds bright notes that cut through the richness for a perfectly balanced finish.
Fresh coriander leaves (cilantro): Garnishes and adds a final herbal freshness.
Salt and black pepper: Essential seasoning that pulls all flavors together.

How to Make African Coconut Chicken Curry – Kuku Paka Recipe

Step 1: Season and Brown the Chicken

Start by patting your chicken dry with paper towels, which helps the skin crisp up nicely. Sprinkle the pieces generously with salt and black pepper for that essential seasoning. Then heat your coconut oil in a heavy pot over high heat. Place the skin-on chicken thighs skin-side down first, allowing them to get a lovely golden crust in about four to five minutes. Flip and give the other side a quick sear before transferring them to a plate. Follow with the drumsticks, browning all sides thoroughly. This initial browning locks in flavor and adds a killer texture that’s crucial for the final curry experience.

Step 2: Sauté the Aromatics and Toast the Spices

Lower the heat slightly but keep it lively as you toss in finely diced onions. Cook them till they soften and start to sweat, releasing their natural sweetness. Add minced garlic and ginger next, stirring just 30 seconds to extract their fragrant oils without burning. Immediately after, sprinkle in coriander, cumin, turmeric, and pure chili powder. Letting the spices toast briefly in the warm oil wakes up their essential oils and deepens the overall flavor profile of the curry.

Step 3: Build the Sauce and Simmer

Pour in the full-fat coconut milk and crushed tomatoes, then add the salt for seasoning. Stir everything gently to combine, picking up all those lovely browned bits stuck to the pot from the chicken. Return the browned chicken pieces along with their juices right back into the sauce, nestling them in snugly. Bring the whole pot to a gentle simmer, cover it partially, and let it cook for about 30 minutes. This slow simmer allows the chicken to absorb all those fragrant spices and become delectably tender.

Step 4: Finish with Lemon and Fresh Herbs

Once your curry has thickened slightly and the chicken is cooked through, it’s time to brighten things up. Stir in freshly squeezed lemon juice to add that zesty kick that makes the flavors pop. Toss in half of your chopped coriander leaves, reserving some for garnish, and give the sauce one last gentle stir before ladling it into bowls.

How to Serve African Coconut Chicken Curry – Kuku Paka Recipe

A black bowl holds a base layer of white rice, topped with pieces of chicken covered in thick orange curry sauce. The bowl has one large chicken drumstick and several smaller chicken pieces, all coated in a smooth, rich curry. Fresh green cilantro leaves are sprinkled on top for color. Pieces of lightly toasted flatbread are placed partly inside the bowl and around it. A silver spoon is resting inside the bowl, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped coriander gives just the right herbal lift at the end, contrasting perfectly with the rich, creamy sauce. If you love a bit of texture, consider toasted coconut flakes or thinly sliced red chili on top for a pop of color and extra flavor.

Side Dishes

This curry shines brilliantly served over fluffy basmati rice that soaks up every bit of the sauce. Alternatively, traditional flatbreads like roti or warm naan make fantastic companions—they’re perfect for scooping and savoring every last drop. For a twist, steamed greens or a fresh cucumber salad add a refreshing balance to the dish’s richness.

Creative Ways to Present

Feeling fancy? Serve your African Coconut Chicken Curry – Kuku Paka Recipe in individual mini coconuts or hollowed-out bread bowls to amp up the tropical vibe. Layered bowls with contrasting colors—like a bed of turmeric rice topped with the curry and bright herbs—make for a stunning presentation that’s as joyful to the eyes as it is to the palate.

Make Ahead and Storage

Storing Leftovers

Leftover African Coconut Chicken Curry keeps beautifully in an airtight container in the fridge for 3 to 4 days. The flavors even deepen overnight, making your next meal just as satisfying as the first.

Freezing

This curry also freezes very well. Portion it out into freezer-safe containers and freeze for up to 2 months. When thawed, the texture of the chicken remains tender, and the sauce retains its creamy consistency remarkably.

Reheating

Reheat your curry gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Adding a splash of water or coconut milk helps revive the sauce’s creaminess if it thickens too much. Avoid microwaving for best flavor and texture.

FAQs

Can I use chicken breasts instead of thighs and drumsticks?

You can substitute chicken breasts, but because they are leaner, they might dry out if cooked too long. Cut them into bite-sized pieces and simmer for a shorter time—about 5 minutes should suffice—to maintain tenderness.

Is this curry very spicy?

The heat level depends on the chili powder you use. Pure chili powder brings significant heat, but you can reduce or omit it altogether for a milder version. The curry’s warmth is more about aromatics and richness than overwhelming spice.

Can I make this recipe vegan or vegetarian?

Absolutely! Swap out the chicken for hearty vegetables like cauliflower, potatoes, or chickpeas. The flavorful coconut and tomato sauce stand strong on their own, making this curry just as delightful without meat.

What’s the best type of coconut milk to use?

Full-fat coconut milk is ideal because it provides that creamy texture and authentic flavor. Avoid low-fat varieties as they tend to be watery and don’t lend the same richness to the dish.

Do I need special spices for this curry?

Not at all. The spices are common pantry staples—coriander, cumin, turmeric, and chili powder—and you can find them in most grocery stores. Using fresh spices or grinding your own will enhance flavor even more.

Final Thoughts

I cannot recommend the African Coconut Chicken Curry – Kuku Paka Recipe enough for anyone craving something soulful, comforting, and a little bit adventurous. It’s the kind of meal that brings warmth to your table and will have friends and family asking for seconds. Trust me, once you try this curry, it will have a permanent spot in your recipe collection and heart.