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African coconut chicken curry - Kuku Paka
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Prep Time
15m
Cook Time
45m
Total Time
1h
This African coconut chicken curry, known as Kuku Paka, is a rich and flavorful dish with seasoned chicken pieces cooked in a creamy coconut and tomato-based curry. Infused with aromatic spices, garlic, and ginger, it's perfect served over Basmati rice or with flatbreads for a satisfying and comforting meal.
Ingredients
Servings:
4
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Seasoned Chicken
The Curry
Serving
Steps
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Notes
1. Coconut oil will give this extra coconut flavour, but you can use regular oil.
2. Chicken thighs and drumsticks are best because they stay juicy in the sauce simmer time required. Boneless thighs and breast will work but sauce flavour won’t be as good (see Ingredients section in post), but you can use them. Whole boneless thighs – sear per recipe then add back in for last 10 min of sauce simmer time. Breast – cut into bite size pieces, simmer only 5 min.
3. Pure chilli powder – not to be confused with US chili powder which is a spice mix. Pure chilli powder is spicy!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.
2. Chicken thighs and drumsticks are best because they stay juicy in the sauce simmer time required. Boneless thighs and breast will work but sauce flavour won’t be as good (see Ingredients section in post), but you can use them. Whole boneless thighs – sear per recipe then add back in for last 10 min of sauce simmer time. Breast – cut into bite size pieces, simmer only 5 min.
3. Pure chilli powder – not to be confused with US chili powder which is a spice mix. Pure chilli powder is spicy!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 Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories1,343kcal67%
-
Fat87g4%
-
Saturated Fat56g2%
-
Carbohydrates40g2%
-
Fiber4g0%
-
Sugar9g0%
-
Protein100g5%
-
Cholesterol396mg19%
-
Sodium1,660mg83%
Percent Daily Values are based on a 2,000 calorie diet.