Kuku Paka (Chicken in Coconut Sauce)
Kuku Paka is a rich and creamy East African dish, popular in Tanzania and Kenya, that beautifully blends coastal Swahili cuisine with Indian influences. This coconut chicken curry is known for its creamy, aromatic sauce infused with warm spices, tomatoes, and coconut milk. The name comes from Swahili, where 'kuku' means chicken and 'paka' refers to the coconut-based sauce.
🧂 Ingredients
- 1.5 kg Chicken pieces(bone-in or boneless, cut into pieces)
- 2 large Onions(finely chopped)
- 8 cloves Garlic cloves
- 2 tbsp Ginger(paste or finely minced)
- 2 medium Tomatoes(chopped)
- 0.25 cup Coriander leaves(chopped, plus extra for garnish)
- 1 tsp Turmeric powder
- 1 tbsp Cumin powder
- 1 tbsp Coriander powder
- 1 tsp Paprika
- 0.5 tsp Chili powder or cayenne pepper(adjust to taste)
- 400 ml Coconut milk(full-fat)
- 1 cup Water or chicken broth
- 2 tbsp Lemon juice
- 1 tsp Salt(to taste)
- 2 tbsp Vegetable oil
👨🍳 Instructions
- 1
Marinate the chicken: In a bowl, combine chicken pieces with turmeric, cumin, coriander powder, paprika, salt, lemon juice, and yogurt (if using). Mix well and let it marinate for at least 30 minutes.
- 2
Sear the chicken: Heat vegetable oil in a large skillet or pot over medium-high heat. Add the marinated chicken pieces and sear them on all sides until lightly browned. Remove chicken from the pot and set aside.
- 3
Cook the aromatics: In the same pot, add the chopped onions and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and ginger and cook for another minute until fragrant.
- 4
Build the curry base: Add the chopped tomatoes, turmeric, cumin, coriander powder, paprika, and chili powder to the pot. Stir well and cook for about 5 minutes, allowing the spices to toast and the tomatoes to break down.
- 5
Simmer the curry: Return the seared chicken to the pot along with any accumulated juices. Pour in the coconut milk and water or chicken broth. Stir to combine. Bring the mixture 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 fresh lemon juice and chopped coriander leaves. Taste and adjust seasoning with salt if needed. Serve hot, garnished with extra coriander leaves, alongside rice or chapati.
💡 Pro Tips
- ✓For a richer flavor, use bone-in chicken pieces.
- ✓Adjust the chili powder to your preferred level of spiciness.
- ✓Full-fat coconut milk provides the creamiest sauce.
- ✓If you don't have fresh ginger, use 1 teaspoon of ground ginger.
🔄 Variations
- Add a sliced green bell pepper along with the onions for extra texture and flavor.
- For a vegetarian version, substitute chicken with firm tofu or paneer.