Are you ready to discover the world’s easiest curry?? As in, a real one, made from scratch. Introducing – Kuku Paka! This chicken curry in a tomato coconut spiced sauce tastes like an Indian curry. Except it’s African. And you can get everything from regular grocery stores!
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!! 🙂
Season and sear – Sprinkle the chicken with salt and pepper, sear to brown the skin, then remove onto a tray. The skin side of the thighs will take around 4 to 5 minutes, then just cook the flesh side for 1 minute to seal the surface. As for the drumsticks, just do the best you can! I brown 3 sides, about 2 minutes on each side.
The chicken will still be raw of the inside which is fine because they finish cooking in the sauce.
Sauté aromatics and spices – Next, give the onion a head start on the sautéing before adding the ginger and garlic. Once the onion is softened, add the spices and cook them for 30 seconds. This steps makes the flavour in the spices bloom!
Sauce – Add the coconut milk, tomato and salt, then stir.
Return chicken into the pot, including any juices on the tray. Arrange the chicken so it is submerged as best as possible, though if some is poking out that’s ok as it will steam-cook. Also, the chicken will shrink a bit as it cooks so they will fit better.
Simmer for 10 minutes with the lid on, then 20 minutes with the lid off which will allow the sauce to reduce and thicken. Give it a stir every now and then to ensure the base isn’t catching.
Finish & serve – Just before serving, stir in the fresh lemon juice and half the coriander leaves. Serve over rice, garnished with the remaining coriander leaves!
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
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African coconut chicken curry – Kuku Paka
Ingredients
Seasoned chicken:
- 4 chicken thigh fillets , skin-on and bone-in (~250g/8oz each) (Note 2)
- 4 chicken drumsticks (~150g / 5oz each) (Note 2)
- 3/4 tsp cooking / kosher salt
- 1/2 tsp black pepper
The curry:
- 2 tbsp coconut oil (or vegetable, canola or other plain oil) (Note 1)
- 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 , reduce or omit to taste (Note 3)
- 400g / 14 oz coconut milk , full-fat (Note 4)
- 400g / 14 oz crushed canned tomato
- 1 1/4 tsp cooking / kosher salt
- 2 tbsp lemon juice (sub apple cider vinegar)
- 1/2 cup (lightly packed) coriander/cilantro leaves (sub parsley or baby spinach, or omit)
Serving:
- Basmati rice or other rice, and/or flatbreads or roti (pictured, Note 5)
Instructions
- Season chicken – Pat chicken dry using paper towels then sprinkle with the salt and pepper.
- Brown chicken – Heat oil in a large heavy based pot over high heat. Add the thighs, skin-side down, and cook for 4-5 minutes until golden brown. Turn and cook the other side for 1 minute. Transfer to a plate (it will still be raw inside). Then brown the drumsticks as best you can. I do 3 sides, 2 minutes each side. Transfer to the plate.
- Sauté aromatics – Turn heat down to medium high. Add the onion and cook for 1 minute until softened. Add garlic and ginger, cook for 30 seconds. Add the coriander, cumin, turmeric and chilli. Stir for 30 seconds.
- Sauce – Add coconut milk, tomato and salt. Stir, then return chicken into the pot (including juices on the plate). Submerge chicken as best you can.
- Simmer 30 min – Once the sauce comes to a simmer, reduce the heat so it’s bubbling gently. Cover and cook for 10 minutes. Remove the lid and simmer for a further 20 minutes, stirring occasionally to ensure the base doesn't catch.
- Finish & serve – Stir in lemon and half of the coriander. Lade into bowls and serve garnished with the rest of the coriander!
Recipe Notes:
Control spiciness – just leave the cayenne / chilli out and stir in bit by bit at the end. 4. 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. 5. Roti – I am a little obsessed with store bought frozen rotis, the flaky flatbreads that can be cooked from frozen! Readily available at regular grocery stores these days. 6. Leftovers will keep for 3 to 4 days in the fridge. Nutrition per serving, assuming 6 servings, excluding roti, rice etc.
Nutrition Information:
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. 😂
Patricia says
Made this for lunch today.
Easy and delicious. Beautiful flavour.
Served with your apple and rhubarb crumble. Perfect lunch.
Esther says
Smells wonderful and tastes good too. Cooking time much longer than 30 mins. Will have to remove chicken pieces and reduce sauce, it’s really thin. Or maybe some cornflour. Very Yum!
Kathy Beninati says
I made this last night and it was delicious. I will definitely be making it again. It was a lovely sunny meal (not like the weather here in the U.K)
Thank you x
Anu says
I’m Tamil and this is like Tamil chicken curry with tomato. Absolutely amazing for family members who are not big fans of fiery curry. Made it last night as I had all the ingredients (of course) at hand – and it was lapped up with Malaysian roti canai/pratha. Thanks again Nagi for another fine recipe.
Chaylee Kaleski says
I wanted to love this curry. And for what it was – quick, easy, readily available ingredients – it was great. Punched it up with some vinocotto and fried shallots (straddling the culinary world!) in addition to the lemon juice and coriander and added more coriander and cumin and turmeric to taste. Kids enjoyed it and I suspect the leftovers will be even better tomorrow.
Sally says
Oh my word!!! This is delicious! I used 4 drumsticks and some diced chicken breast. I seared them all but only returned the drumsticks while the sauce thickened. I then added the diced breast for about 5 mins at the end. So good!
Shanquala says
VERY pleasantly surprised. With such few ingredients/spices, I wasn’t expecting the result I got. I did used a little less chicken but same amount of spices. Used cream only from coconut (no water) & 3/4 amount of tomatoes. All that aside – it is a delicious & simple recipe. Many recipes require so many spices & many steps – this is a fabulous recipe. A real keeper!
Shanquala says
VERY pleasantly surprised. With such few ingredients/spices, I wasn’t expecting the result I got. I did use a little less chicken but same amount of spices. Used cream only from coconut (no water) & 3/4 amount of tomatoes. All that aside – it is a delicious & so simple. Absolutely a keeper as many great curries require so many spices & many steps – this is a fabulous recipe.
Tracy says
Oh my goodness, Nagi, you’ve outdone yourself with this amazingly delicious recipe. Thank you so much. Another amazing recipe that will be on repeat in our household. Cheers.
Malcolm Armstrong says
Oh my goodness. This was SO good! I can see why you couldn’t keep Dozer out of the kitchen. My wife was hovering over me to whole time it was cooking 😉 Simply devine.
Phil says
Whoooosh!!!
Out the park yet again lol.
Absolutely delicious.
I thickened it up towards the end with instant mash potatoes to (a good wee tip for any curry)a lovely consistency.
Thank you Nagi 👍
Mady says
I cooked it tonight-it was delicious and so easy to make! Because I had some chicken leftovers I simply reheated some pieces in the sauce.
Thank you Nagi for another of your great recipes!
Teknik Industri says
How often does the website update its content with new recipes?
Brian says
Tastes great, still trying to decide if I prefer this or your Golden Coconut Curry. Hard to choose.
Tatu3 says
Kuku in swahilli does indeed mean chicken. However, Paka in swahilli means cat!
Anna says
Currently bubbling in the stovetop, smells divine!
Daniele Escreet says
I love your recipes and wondered if you could share some recipes using preserved lemons, which I have made and have only 1 recipe that I use it for (Barry Vera’s Chicken).
Many thanks for all that you have taught us.
Nagi says
Tagine! It’s traditionally used in ravines 🙂 I have chicken vegetable and lamb on my website. Just scrape the flesh and pithe off then finely chop the rind. It’s soooo good!
Maurice says
Hi Nagi. I’m making this recipe tomorrow and wondering if I can use home grown chillies instead of powdered?
Lisa says
I always see this instruction in the west, but when I took a cooking class in Morocco it was the opposite. Discard the rind, only use the flesh.
Bert Weevers says
This is a home run!,,
326RAR says
Another great recipe truly delicious. Looks like age is catching up with Dozer bless him, ooxx for Dozer
Dalyce says
How nice to see you relaxing by the pool, Nagi!
I’m definitely going to try this soon.
For Nancy Belz who asked, yes, curries tend to freeze well, and (in my opinion) usually taste best the day after they’re cooked.
Nancy Belz says
Hi Nagi, how would you suggest making this in the slow cooker? And for how long approximately, thank you so very much!