Description
Kuku Paka is a rich and flavorful Kenyan chicken curry with Indian influences. Tender chicken is simmered in a creamy coconut sauce with warm spices, garlic, ginger, and a hint of citrus for a bold and comforting dish.
Ingredients
- 2 lbs skinless chicken thighs (halal)
- 1 onion, divided
- 2 cloves garlic, minced
- 2 tablespoons coconut oil
- 1 Roma tomato
- 2 jalapeños (or green chilies)
- 1/2 can unsweetened coconut milk
- 3 tablespoons lemon juice
- 3 boiled eggs, peeled
- 1 tablespoon curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- Salt, to taste
Instructions
- Blend tomato, jalapeños, and half of the onion with a little water until smooth.
- Finely chop the remaining onion.
- Heat coconut oil in a large pan over medium heat and sauté chopped onion and garlic until soft.
- Season chicken with turmeric and salt.
- Add chicken to the pan and brown both sides, about 5 minutes per side.
- Pour in the blended tomato mixture and simmer for 5 minutes.
- Add coconut milk, curry powder, cumin, coriander, and cayenne pepper.
- Cook for 20 minutes until chicken is tender and fully cooked.
- Slice boiled eggs in half and add to the sauce.
- Stir in lemon juice and simmer for 5 more minutes.
- Taste and adjust seasoning, then serve warm.
Notes
- Marinate chicken in spices and coconut milk for deeper flavor.
- Adjust spice level by increasing or reducing chilies.
- Can be made with shrimp, fish, or vegetables.
- Add ground nuts like cashews or peanuts for a richer sauce.
- For authentic smoky flavor, grill chicken before adding to sauce.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: African, Indian Fusion