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A vibrant plate showcasing creamy, coconut-based Kuku Paka, a flavorful Kenyan chicken curry.

Best Kuku Paka Recipe

This Kuku Paka recipe delivers an unforgettable explosion of flavor through a symphony of coconut milk, chicken, and carefully balanced spices. The browning of the chicken and proper blooming of the spices are key to unlocking the dish's depth and complexity, creating a consistently delicious and authentic East African experience.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: East African
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1- inch piece of ginger, grated
  • 1-2 green chilies, finely chopped adjust to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon chili powder optional, for extra heat
  • 1/4 cup chopped cilantro, plus more for garnish
  • 2 tablespoons vegetable oil
  • 1 tablespoon lemon juice
  • Salt to taste
  • Pepper to taste

Equipment

  • Large bowl
  • Large pot or Dutch oven
  • Grater
  • knife
  • cutting board
  • Measuring spoons
  • Measuring cups
  • Spatula or spoon

Method
 

  1. Marinate the Chicken: In a bowl, combine the chicken pieces with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon turmeric powder. Mix well and let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator).
  2. Sauté the Aromatics: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic, grated ginger, and chopped green chilies. Sauté for another minute until fragrant.
  3. Bloom the Spices: Add the ground cumin, ground coriander, turmeric powder, and chili powder (if using) to the pot. Sauté for about 30 seconds, stirring constantly, until the spices become fragrant. Be careful not to burn them.
  4. Brown the Chicken: Add the marinated chicken to the pot and cook, stirring occasionally, until browned on all sides. This step is crucial for developing flavor.
  5. Simmer in Coconut Milk: Pour in the diced tomatoes (undrained) and coconut milk. Bring to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and tender.
  6. Finish and Serve: Stir in the chopped cilantro and lemon juice. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh cilantro before serving. Serve hot with rice or naan bread.

Notes

For a richer sauce, use full-fat coconut milk and simmer uncovered for the last few minutes to allow the sauce to thicken. To control the heat level, adjust the amount of chilies or remove the seeds. Browning the chicken properly is key to flavor development. Fresh spices make a huge difference in the overall flavor. A cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) can be added in the last 5 minutes to thicken the sauce if needed.