Discover the Flavors of East Africa: Homemade Kuku Paka

Cook Up a Cozy, Flavor-Packed Meal

Ready to transform your dinner plans? Let’s make Kuku Paka—a vibrant, creamy chicken curry straight from East Africa’s bustling kitchens. Trust me, once you taste this rich, aromatic sauce, store-bought versions will never compare. Plus, it’s surprisingly easy, using simple pantry staples you already have around.

Bright and punchy with a hint of coconut sweetness, this dish combines tender chicken with a velvety, spice-kissed sauce. It’s the kind of meal that fills your kitchen with warm aromas and makes your taste buds dance. Think of it as a mini getaway—without leaving your home kitchen!

And hey, if you’re into easy, flavorful twists, you might also enjoy whipping up some zesty salsa or a quick pesto to brighten your plates. Now, let’s roll up our sleeves and get cooking—your new favorite dinner is just a few steps away!

Kuku Paka

Kuku Paka is a creamy, aromatic chicken curry from East Africa, featuring tender chicken simmered in a coconut-spiced sauce. The dish combines key ingredients like chicken, coconut milk, and spices, resulting in a rich, velvety texture with a vibrant appearance.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: East African

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces Chicken thighs boneless, skinless
• 1 can Coconut milk full-fat for richness
• 2 tablespoons Oil vegetable or coconut oil
• 1 medium Onion finely chopped
• 3 cloves Garlic minced
• 1 teaspoon Ginger grated
• 2 teaspoons Curry powder or blend of spices
• 1 can Diced tomatoes optional for added richness
• to taste Salt and pepper season to taste

Equipment

• Large skillet or saucepan
• Knife
• Cutting board
• Measuring spoons
• Stirring spoon

Method

 

1. Slice chicken thighs into bite-sized pieces on a cutting board, ready for cooking.
   4 pieces Chicken thighs
   
2. Heat oil in a large skillet over medium heat until shimmering, then add chopped onions. Cook until translucent and fragrant, about 5 minutes.
   4 pieces Chicken thighs
   
3. Add minced garlic and grated ginger to the skillet. Stir often and cook until aromatic, about 1 minute.
   4 pieces Chicken thighs
   
4. Stir in curry powder and cook for another minute until spices release their aroma.
   4 pieces Chicken thighs
   
5. Add chicken pieces to the skillet; cook until browned on all sides, about 8-10 minutes, with a sizzle and golden color.
   4 pieces Chicken thighs
   
6. Pour in coconut milk and diced tomatoes (if using). Stir well to combine, then bring to a simmer.
   4 pieces Chicken thighs
   
7. Reduce heat to low; cover and simmer for 25-30 minutes until the chicken is tender and the sauce has thickened slightly.
   

Notes

Serve hot with rice or flatbread. Garnish with fresh herbs if desired.

There you have it—delicious, hearty, and perfect for any night. Serve your Kuku Paka over fluffy rice or with warm naan, and feel free to sprinkle over fresh herbs for an extra pop. Don’t forget to share your tasty creations or ask questions—happy cooking!