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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
Cook Time 40 minutes
Total Time 55 minutes
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.