Kuku Paka (african Chicken Curry Recipe)
Kuku Paka, an African chicken curry recipe, combines tender chicken thighs, creamy coconut milk, and bold spices for a rich and flavorful dish. A fusion of Kenyan and Indian influences, this curry is perfect for a comforting and aromatic meal.
8 Servings
Ingredients
- 2 lbs skinless chicken thighs
- 1 large onion divided
- 2 cloves garlic minced
- 2 tbsp coconut oil
- 1 Roma tomato
- 2 jalapeños
- ½ can about 7 oz unsweetened coconut milk or coconut cream
- 3 tbsp lemon juice
- 3 hard-boiled eggs peeled and halved
- 1 tbsp curry powder
- ½ tsp turmeric powder
- ½ tsp cumin powder
- ¼ tsp ground coriander
- ¼ tsp cayenne pepper
- Salt to taste
Instructions
Prepare the Tomato Mixture:
- Using a blender or food processor, combine the Roma tomato, jalapeños, and half the onion with a small amount of water. Blend until smooth and set aside.
Chop and Sauté the Aromatics:
- Finely dice the remaining half of the onion. In a large pot or skillet, heat the coconut oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent and aromatic, about 3–4 minutes.
Season the Chicken:
- In a separate bowl, coat the chicken thighs with turmeric and a pinch of salt. Massage the spices into the chicken to ensure even coverage.
Brown the Chicken:
- Add the seasoned chicken to the pot, searing on each side for approximately 4–5 minutes, or until lightly browned. Remove the chicken and set aside.
Combine the Sauce Base:
- Pour the blended tomato mixture into the same pot. Stir and cook for 5 minutes, allowing the flavors to meld.
Add Coconut Milk and Spices:
- Gradually stir in the coconut milk, followed by the curry powder, cumin, coriander, cayenne pepper, and additional salt to taste. Mix thoroughly to ensure the spices are evenly incorporated.
Simmer and Cook the Chicken:
- Return the browned chicken thighs to the pot. Cover and simmer on low heat for 20–25 minutes, or until the chicken is fully cooked and tender.
Incorporate the Boiled Eggs and Lemon Juice:
- Gently place the halved hard-boiled eggs into the curry, ensuring they are partially submerged in the sauce. Add the lemon juice, stirring carefully to avoid breaking the eggs.
Adjust Seasoning and Serve:
- Taste the curry and adjust salt or spices as needed. Allow the curry to simmer for an additional 5 minutes. Serve hot with your preferred side dish.
Notes
This recipe is naturally gluten-free as written. However, if you serve it with sides like bread or naan, ensure they are gluten-free versions. Additionally, double-check that your curry powder and spices are labeled gluten-free to avoid cross-contamination.