African coconut chicken curry - Kuku Paka
Prep
15m
Cook
45m
Total
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
4 servingsSeasoned Chicken
The Curry
Serving
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 810kcal 40%
-
Fat 50g 76%
-
Saturated Fat 35g 175%
-
Carbohydrates 35g 11%
-
Fiber 4g 16%
-
Sugar 15g 30%
-
Protein 50g 100%
-
Cholesterol 200mg 66%
-
Sodium 1,000mg 41%
Percent Daily Values are based on a 2,000 calorie diet.
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.
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