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Kuku Paka
Kenyan Coconut Chicken Curry
A rich and flavorful Kenyan chicken curry made with coconut milk, tomatoes, and aromatic spices. This dish is a popular coastal specialty, often served with rice or chapati.
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- 1 kg Chicken(cut into pieces, bone-in or boneless)
- 2 medium Onions(finely chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 400 g Tomatoes(chopped or pureed)
- 400 ml Coconut milk(full fat)
- 2 tsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Turmeric powder
- 1 tsp Garam masala
- 0.5 tsp Chili powder(or to taste)
- 2 tbsp Vegetable oil
- to taste Salt
- 0.25 cup Fresh cilantro(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onions and sauté until softened and lightly browned, about 5-7 minutes.
- 2
Add minced garlic and grated ginger to the pot. Cook for another minute until fragrant.
- 3
Stir in coriander powder, cumin powder, turmeric powder, garam masala, and chili powder. Cook for 30 seconds, stirring constantly, until spices are fragrant.
- 4
Add the chopped tomatoes to the pot. Cook, stirring occasionally, until the tomatoes break down and form a sauce, about 8-10 minutes.
- 5
Add the chicken pieces to the pot and brown them on all sides. Season with salt.
- 6
Pour in the coconut milk and bring the mixture to a simmer. Reduce heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and tender.
- 7
Taste and adjust seasoning with salt if needed. Garnish with fresh cilantro before serving.
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- âFor a spicier curry, add more chili powder or a fresh green chili.
- âEnsure you use full-fat coconut milk for a richer sauce.
- âThis curry tastes even better the next day as the flavors meld.
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- Add cubed potatoes or sweet potatoes along with the chicken for a heartier meal.
- Substitute chicken with firm tofu or paneer for a vegetarian option.