Description
African coconut chicken curry, known as Kuku Paka, is a rich and flavorful dish featuring chicken simmered in a spiced tomato and creamy coconut milk sauce. This easy-to-make curry combines fragrant Indian-inspired spices with a distinctly African twist, delivering juicy chicken thighs and drumsticks coated in a luscious, mildly spicy sauce. Perfect for a hearty family meal served alongside basmati rice or flatbreads.
Ingredients
Seasoned Chicken
- 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
The Curry
- 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)
Serving
- Basmati rice or other rice
- Flatbreads or roti
Instructions
- Season chicken: Pat the chicken dry thoroughly using paper towels, then sprinkle evenly with salt and black pepper to season the meat for enhanced flavor.
- Brown chicken: Heat coconut oil in a large heavy-based pot over high heat. Place chicken thighs skin-side down and cook for 4-5 minutes until the skin is golden brown and crispy. Flip and cook the other side for 1 minute. Transfer to a plate. Next, brown the drumsticks, cooking 3 sides for about 2 minutes each until browned, then transfer them to the plate as well.
- Sauté aromatics: Reduce heat to medium-high. Add the diced onion to the pot and sauté for 1 minute until softened. Add minced garlic and ginger, cooking for an additional 30 seconds. Stir in the coriander, cumin, turmeric, and chilli powders and cook for 30 seconds until fragrant.
- Make the sauce: Pour in the coconut milk, crushed tomatoes, and salt. Stir well to combine. Return the browned chicken pieces along with any juices to the pot, submerging them as much as possible in the sauce.
- Simmer 30 minutes: Bring the sauce to a gentle simmer, then reduce heat to maintain a low simmer. Cover and cook for 10 minutes covered, then remove the lid and continue simmering for 20 more minutes, stirring occasionally to prevent sticking and ensure even cooking. The chicken will become tender and absorb all the rich flavors.
- Finish & serve: Stir in the lemon juice and half of the chopped coriander leaves for freshness. Serve the curry in bowls, garnished with the remaining coriander. Accompany with basmati rice, roti, or flatbreads for a complete meal.
Notes
- Use coconut oil for extra coconut flavor, though other neutral oils can substitute.
- Chicken thighs and drumsticks stay juicy in the sauce; boneless thighs or breasts can be used but require different handling and shorter cooking times.
- Pure chilli powder is very spicy; adjust or omit to control heat.
- For best sauce texture and flavor, choose high-quality full-fat coconut milk like Ayam brand. Thicker coconut milk yields creamier curry.
- Store-bought frozen rotis make a convenient and delicious accompaniment to this curry.
- Leftovers keep well refrigerated for 3 to 4 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Stovetop
- Cuisine: African
