Are you ready to discover the world’s easiest curry?? As in, a real one, made from scratch. Introducing – Kuku Paka! This chicken curry in a tomato coconut spiced sauce tastes like an Indian curry. Except it’s African. And you can get everything from regular grocery stores!
African chicken curry – Kuku Paka
Kuku Paka is an African-Indian coconut chicken curry that’s popular with Indian communities in East African countries such as Kenya and Tanzania. Kuku means chicken in Swahili and Paka means delicious in Punjabi. Fun to say. Delicious to eat!
This is a recipe that’s going to make curry lovers extremely happy because it tastes like a legit Indian curry but it’s much easier to make. No hunting down unusual spices! Just regular pantry ones – cumin, coriander, turmeric, chilli – combined with ginger, garlic, coconut milk and canned tomato.
Curry connoisseurs will be dubious. How can it taste legit if you don’t have to run all over town trying to find an obscure spice to make it?? Answer: because millions of Africans can’t be wrong!
Ingredients in Kuku Paka – African chicken curry
Just swing by your regular grocery store and you’ll find everything you need!
The chicken
The sauce gets a lot of flavour from the chicken because it doesn’t use chicken stock. So I really urge you to use bone-in, skin-on chicken pieces as they are fattier and juicier so they add more flavour into the sauce. I like to use a mix of thighs and drumsticks, but you could just use one or the other.
However, you can use boneless thighs and breast, though my caveat is that the sauce won’t be quite as flavourful. Directions in recipe notes!
Kuku paka sauce
And here’s everything else you need:
Spices – Cumin, coriander and turmeric for flavour. Chilli or cayenne pepper for spiciness! It’s not a super spicy curry but if you’re concerned about the amount of chilli, reduce or omit then you can add it in at the end, bit by bit.
Onion, ginger and garlic – Aromatic flavour base. I really urge you to use fresh ginger and garlic, but if you’re out and you are determined to still make this, then substitute with 1 teaspoon of powder instead (add with the other spices). I get it, I’ve been there!
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.
Canned tomato – Use crushed or finely diced to ensure it breaks down in the simmer time for this recipe. Also, if you know the brand you use is quite sour (economical brands can tend to be) add a smidge of sugar.
Coriander / cilantro – Some for stirring in, some for garnish. If you’re a coriander hater, substitute with baby spinach or parsley.
Fresh lemon juice – Just a bit, stirred in at the end, to brighten up the sauce a bit. If you don’t have lemon on hand, you can substitute with apple cider vinegar.
How to make Kuku Paka (African chicken curry)
Traditionally, the chicken is char grilled before simmering in the sauce which adds extra flavour. To keep this Monday-night friendly, I’ve opted to pan sear. If you fire up your grill for the chicken, I’ll be impressed!! 🙂
Season and sear – Sprinkle the chicken with salt and pepper, sear to brown the skin, then remove onto a tray. The skin side of the thighs will take around 4 to 5 minutes, then just cook the flesh side for 1 minute to seal the surface. As for the drumsticks, just do the best you can! I brown 3 sides, about 2 minutes on each side.
The chicken will still be raw of the inside which is fine because they finish cooking in the sauce.
Sauté aromatics and spices – Next, give the onion a head start on the sautéing before adding the ginger and garlic. Once the onion is softened, add the spices and cook them for 30 seconds. This steps makes the flavour in the spices bloom!
Sauce – Add the coconut milk, tomato and salt, then stir.
Return chicken into the pot, including any juices on the tray. Arrange the chicken so it is submerged as best as possible, though if some is poking out that’s ok as it will steam-cook. Also, the chicken will shrink a bit as it cooks so they will fit better.
Simmer for 10 minutes with the lid on, then 20 minutes with the lid off which will allow the sauce to reduce and thicken. Give it a stir every now and then to ensure the base isn’t catching.
Finish & serve – Just before serving, stir in the fresh lemon juice and half the coriander leaves. Serve over rice, garnished with the remaining coriander leaves!
How to serve Kuku Paka
A sauce this good demands rice for soaking! Basmati rice is recommended, though you can use any plain rice, faux rice or even garlic rice (IMAGINE THAT!!).
Then to take it over the top, add a side of flatbreads for dunking / mopping. Homemade would be great. But I’ve opted for frozen store bought that’s actually Malaysian roti, not African. But that flaky buttery flatbread is 100% at home here, as it was with the Thai Coconut Pumpkin Soup (this roti is going global!)
It too comes from regular grocery stores and I love that it’s cooked from frozen in a pan. And flakes = extra sauce mopping abilities.
Roti or not, I really hope you try this recipe. It’s astoundingly good! – Nagi x
Watch how to make it
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African coconut chicken curry – Kuku Paka
Ingredients
Seasoned chicken:
- 4 chicken thigh fillets , skin-on and bone-in (~250g/8oz each) (Note 2)
- 4 chicken drumsticks (~150g / 5oz each) (Note 2)
- 3/4 tsp cooking / kosher salt
- 1/2 tsp black pepper
The curry:
- 2 tbsp coconut oil (or vegetable, canola or other plain oil) (Note 1)
- 1 onion , finely diced
- 3 garlic cloves , finely minced
- 2 tsp ginger , finely minced
- 1 tbsp coriander powder
- 1/2 tbsp cumin powder
- 1/2 tbsp turmeric powder
- 1 tsp pure chilli powder or cayenne pepper , reduce or omit to taste (Note 3)
- 400g / 14 oz coconut milk , full-fat (Note 4)
- 400g / 14 oz crushed canned tomato
- 1 1/4 tsp cooking / kosher salt
- 2 tbsp lemon juice (sub apple cider vinegar)
- 1/2 cup (lightly packed) coriander/cilantro leaves (sub parsley or baby spinach, or omit)
Serving:
- Basmati rice or other rice, and/or flatbreads or roti (pictured, Note 5)
Instructions
- Season chicken – Pat chicken dry using paper towels then sprinkle with the salt and pepper.
- Brown chicken – Heat oil in a large heavy based pot over high heat. Add the thighs, skin-side down, and cook for 4-5 minutes until golden brown. Turn and cook the other side for 1 minute. Transfer to a plate (it will still be raw inside). Then brown the drumsticks as best you can. I do 3 sides, 2 minutes each side. Transfer to the plate.
- Sauté aromatics – Turn heat down to medium high. Add the onion and cook for 1 minute until softened. Add garlic and ginger, cook for 30 seconds. Add the coriander, cumin, turmeric and chilli. Stir for 30 seconds.
- Sauce – Add coconut milk, tomato and salt. Stir, then return chicken into the pot (including juices on the plate). Submerge chicken as best you can.
- Simmer 30 min – Once the sauce comes to a simmer, reduce the heat so it’s bubbling gently. Cover and cook for 10 minutes. Remove the lid and simmer for a further 20 minutes, stirring occasionally to ensure the base doesn't catch.
- Finish & serve – Stir in lemon and half of the coriander. Lade into bowls and serve garnished with the rest of the coriander!
Recipe Notes:
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 Information:
For fellow curry lovers
Life of Dozer
Extreme warm weather over the weekend! So Dozer spent most of Sunday afternoon in this position:
Then he turned around and that was it, he was done for the day. 😂
Made this for the second time in two weeks yesterday. Everyone loves it! I halved the amount of chili powder so it wouldn’t be too spicy for the kids and it was so yummy! I used lowfat coconut milk the second and prefer it with the fullfat(as recommended i the recipe) but it’s still lovely. Added spinach the second time round and it worked like a charm. The whole kitchen smells divine when cooking this. Thanks for a recipe I will keep making.
Hello there all. I made this curry a couple of weeks ago and it was/is amazing!! An absolute burst of flavour!! Thought I’d pop in to let those who had asked if it reheats ok after being frozen and the answer is yes. We had sauce and a couple of drum sticks left over when I made it so I froze it and reheated it tonight. I also added some potato, carrots and red capsicum to the sauce tonight. Firstly I par cooked the potatoes and carrots. Also an extra couple of drum sticks which I firstly browned in the coconut oil (as per the recipe) and then I baked them in the oven before adding to the curry sauce which was gently reheating on the stove. The sauce didn’t split and I think was even more delicious this time round. Might sound like an odd addition, however my partner added bean sprouts as well as the coriander as garnish… really surprising how it finished it off. Thanks so much for this recipe Nagi 💓 Also thanks everyone for making comments about this recipe. I found it really helped.
Best curry dish I have made so far…
It’s such a mission to get my whole fam to like something but this… THIS was gobbled up in no time. Stamp of approval received from my 8, 13 and 16 year olds! Snuck in some chopped spinach too!
My second review – eating again on day 3 – l would drink a BUCKET LOAD of the sauce alone – IT’S THAT GOOD!! Oh my – Thank you Nagi – and taste tester Dozer 😄🥰🥰
As a Swahili speaker, I believe there’s a mistranslation here. Paka in swahili can mean two things, cat or paste/smear. If you look it up, you won’t find these definitions necessarily. So essentially, kuku paka is a bit of a bastardization of “kuku wa kupaka.” For reference, there’s similar dishes where the meat is changed. So fish is samaki, there is samaki wa kupaka. I will note in East Africa, this dish is often referred to correctly as “kuku wa kupaka.” I’m actually struggling to remember if I’ve seen it as “kuku paka” or this is some confusing western bastardization.
Hi Rimu. Thanks for the informative comments. When I was in south and east Africa a few years ago, I ate a number of ‘curry’ dishes and quickly learned kuku was chicken and beef was usually zebu. In areas with a British/Indian heritage, I heard the word ‘pukka’ (meaning real or good) a lot and I’m wondering whether this word may be the origin of paka? Just a thought.
I love this recipe anyway, reminds me of the tastes of my visit. Any info on an original recipe Rimu?
Thanks Nagi, it’s one of my favourites! Love your work!!
Rimu,
Did you end up cooking this and what did you think?
I appreciate your knowledge of terminology surrounding this dish but would really love to hear how you enjoyed this amazing recipe! Thanks again Nagi!
Yes, I thought paka meant cat. I know this recipe as Kuku wa Nazi
Hi Nagi & Dozer,
I am going to make this Kuku Paka tonight, but I’m already give you 5 stars, bet, this meal is as good as your other recipes. I have your ( heavy) cookbook, but still google you, like if I have in a fridge like chicken ( beef, pork or veggie, just make it by Navi, and come up all your delicious meal.
Thanks again you sharing your always amazing recipes, your smile and. Dozer life..
XO Rozsa
OMG – Made it today for dinner – SO FRICKING AWESOME 👌 👏 👍 Absolutely love it !! – definitely a keeper – Thank you SO MUCH Nagi for such a DELICIOUS work of art!! 🥰🥰🥰🥰
Family enjoyed your Calabrian fish ragu very much. This looks delicious too. Not sure if Paka is a Punjabi word, in any dialect though 🙂
I just finished cooking the recipe, wow, is simple to prepare and excellent, 10 minutes before the end of cooking in a covered pot, I added half a bag of frozen green beans and continued according to the instructions, it turned out wonderful, thank you Nagi
I made this again (it’s a fantastic curry) but this time I char-grilled boneless chicken thighs and then chopped them into bite sized pieces before putting them into the curry sauce near the end. The best version of this curry I have ever had!!!
Excellent!! The flavor was amazing!!
Seriously delicious food such little effort. I’ve never had a recipe book/ blog that I’ve made so many recipes from.
Best chicken curry ever and so easy to make. This is now my go to curry for simple but oh so tasty. I serve it with basmati rice and a chapati made using half the flatbread recipe rolled out very thinly and fried. My partner loves it!
LOVE THIS!!!! This is seriously in the top 5 meals I’ve ever made! I can’t believe it was so simple!
Once again a real winner Nagi!! Beautiful flavours mwah!! I did add veggies – pumpkin, chick pease and green beans, delicous, thank you Nagi x
Hi Nagi, is this recipe freezable?
Cooked this 8th Feb. It was really good, as are the vast majority of your recipes. Reading the other comments,next time I will add either fresh green beans from the garden or some diced potatoes , maybe both. Love trying out your recipes. Cheers.
The smell is outrageous and equally delicious!
Knew this would work from the start and it didn’t disappoint. I’m a little heavier with the aromatics and had a go to balti curry paste I also added. Threw in a chopped zucchini to ( cause I could). Served w brown rice and all plates were licked clean. Thank you
OMG this was amazing. Went down a storm at our house.