African Chicken Curry Kuku Paka

A rich, aromatic African-Indian coconut chicken curry simmered in a deeply spiced tomato coconut sauce. Made entirely with regular grocery store ingredients and bone-in chicken for maximum flavor, this easy one-pot curry comes together in about 1 hour.

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Prep Time 10

Cook Time 50

Total Time 1

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: African, East African, Indian-African Fusion

Calories: 631

Ingredients Equipment Method Notes

Ingredients

4 chicken thighs, bone-in and skin-on approximately 8 oz each
4 chicken drumsticks approximately 5 oz each
0.75 tsp kosher salt for seasoning the chicken
0.5 tsp black pepper for seasoning the chicken
2 tbsp coconut oil or vegetable or canola oil
1 onion, finely diced
3 garlic cloves, finely minced fresh is strongly recommended
2 tsp fresh ginger, finely minced fresh is strongly recommended
1 tbsp coriander powder
0.5 tbsp cumin powder
0.5 tbsp turmeric powder
1 tsp pure chili powder or cayenne pepper reduce or omit to taste. Do not use US-style chili powder blend.
14 oz full-fat coconut milk 1 can. Full-fat strongly recommended.
14 oz crushed canned tomatoes 1 can. Use crushed or finely diced.
1.25 tsp kosher salt for the sauce
2 tbsp lemon juice or apple cider vinegar
0.5 cup fresh cilantro leaves, lightly packed or substitute parsley or baby spinach

Equipment

Large heavy-based pot or Dutch oven
Paper towels
Cutting board and knife

Method

Pat chicken pieces completely dry with paper towels and season all over with salt and black pepper.
Heat oil in a large heavy-based pot over high heat. Add thighs skin-side down and cook for 4 to 5 minutes until golden brown. Flip and cook the other side for 1 minute. Transfer to a plate. Brown drumsticks on 3 sides, about 2 minutes per side, then transfer to the plate. Chicken will still be raw inside at this point.
Reduce heat to medium-high. Add the diced onion and cook for 1 minute until softened. Add garlic and ginger and cook for 30 seconds. Add coriander, cumin, turmeric, and chili powder and stir continuously for 30 seconds to bloom the spices.
Add coconut milk, crushed tomatoes, and salt. Stir to combine. Return browned chicken to the pot along with any juices from the plate. Submerge chicken as much as possible.
Bring the pot to a simmer over medium heat. Cover and cook for 10 minutes. Remove the lid and simmer for a further 20 minutes, stirring occasionally so the base does not catch.
Stir in lemon juice and half the cilantro. Taste and adjust seasoning. Ladle into bowls and garnish with the remaining cilantro. Serve immediately with basmati rice or flatbreads.

Notes

Use bone-in skin-on chicken for best flavor since there is no stock in this recipe. If using boneless thighs, add back only for the last 10 minutes. If using breast, cut into bite-sized pieces and simmer only 5 minutes. Leftovers keep refrigerated for 3 to 4 days and freeze well for up to 3 months.