If you love fusion cuisine, you will surely love this recipe! Kuku Paka (also known as Kuku wa Paka), is a delightful fusion of Kenyan and Indian influences that results in a creamy coconut curry like no other. A recipe that you can't truly miss!
Jump to:
❤️ Why you'll love it
The aromatic spices, including curry powder and ground cumin, infuse every tender chicken piece, while the zing of lemon juice and the heat of hot chiles create a dance of flavors that's impossible to resist.
🥘 Equipment Used
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
To make this simple dish, you'll need a few key pieces of equipment. A food processor comes in handy for creating onion puree, while a large pot is essential for simmering the chicken pieces in the coconut milk.
🧾 Ingredients Used
- Skinless chicken thighs: These tender pieces of chicken are the heart of this dish, perfect for absorbing the rich flavors of the curry base.
- Vegetables/aromatics: , , , and garlic form the aromatic base of this dish.
- To enhance the coconut essence, coconut oil is used for cooking.
- Unsweetened coconut milk: Just like the chicken, the creamy coconut milk is one of the cornerstones of this dish, creating a luscious and thick sauce.
- Lemon juice: A touch of tangy lemon juice adds a kick to this recipe!
- Hard-boiled eggs are a delightful addition, complementing the dish with their unique texture.
- A medley of spices, including , ground coriander, cayenne pepper, and salt, infuses the curry with rich and aromatic flavors.
🔪 How To Make This Recipe
- Using a blender or food processor, combine the Roma tomatoes and green chilies, along with half of the onions, using just a small amount of water. Finely chop the remaining onions and keep them aside.
- In a large pan or pot over medium heat, sauté the chopped onions and minced garlic in coconut oil until they turn translucent.
- Now, in a separate bowl, place the boneless chicken thighs and season them with turmeric and salt. Massage the spices into the chicken.
- Brown both sides of the seasoned chicken in the coconut oil, allowing them to cook for about 5 minutes per side.
- Add the blended tomato mixture to the pot and simmer for an additional 5 minutes.
- Next, pour in the unsweetened coconut milk and incorporate the aromatic blend of curry powder, cumin, ground coriander, and cayenne pepper.
- Allow the mixture to cook for approximately 20 minutes, or until the chicken reaches the desired internal temperature.
- Take the hard-boiled eggs, slice them in half, and gently place them into the simmering sauce, adding a dash of zesty lemon juice for extra flavor. At the very end, taste the dish for seasoning and adjust the salt and spices to your preference. Continue to simmer for an additional 5 minutes.
🥫 Storing and Reheating
If you have some leftovers, it's best to cool them to room temperature before transferring them to an airtight container or a large zip-lock bag. Make sure that both the succulent chicken pieces and the creamy coconut sauce are fully covered.
This is important to maintain the dish's authentic flavor and prevent it from drying out. You can place it in the refrigerator for 3-4 days or in the freezer for 3-4 months.
When you're ready to enjoy this dish again, simply place it in a pan over medium-high heat. To achieve the desired consistency, you can add a touch of water or coconut milk while stirring occasionally until the dish is heated through.
However, if you're in a hurry, you can opt for the microwave, just transfer a portion of the dish to a microwave-safe dish, cover it, and reheat it in 1-minute intervals, pausing to stir between each, ensuring an even temperature.
💭 Tips and Variations
- For an even more flavorful dish, marinate the chicken pieces in the coconut milk and spices for a few hours or overnight in the refrigerator. This extra soak will infuse the chicken with rich, aromatic flavors.
- Adjust the level of heat to your liking by increasing or decreasing the amount of chili powder and cayenne pepper. If you want a milder dish, decrease the spices; on the other hand, if you want a spicier dish, you can also add some hot peppers!
- While this dish traditionally features chicken, you can definitely experiment with different proteins like shrimp, fish, or even tofu or ditch the meat for a vegetarian twist. Additionally, you can add a medley of colorful vegetables, such as bell peppers, carrots, or peas, for extra texture and flavor.
- Looking for a bit of a nutty twist? Enhance the depth of flavor by incorporating ground nuts like cashews, almonds, or peanuts into the sauce. Simply blend them with the coconut milk for a nutty and creamy twist on the classic.
- To achieve that authentic smoky flavor, grill the chicken over a charcoal grill before adding it to the sauce.
- Remember, this is a versatile dish, so you are more than welcome to add your own personal touches and variations. Whether you want to keep it traditional or try new flavors, this creamy curry will surely still be a hit to your household!
🍽️ What can I eat this recipe with?
Kuku Paka can be eaten with a variety of sides. A plate of coconut rice (Kuku na Nazi) offers a delightful tropical complement, while the Kenyan staple, Ugali, adds an authentic touch with its maize flour base. It also goes great with mashed sweet potatoes.
On a low carb diet, I like to enjoy this traditional dish with cauliflower rice or keto mashed cauliflower.
👩🍳 Frequently asked questions
Kuku Paka translates to "chicken in coconut sauce." It's a traditional East African dish with strong Indian influences.
While boneless chicken thighs are commonly used, you can absolutely use bone-in chicken pieces. Just adjust the cooking time accordingly to ensure they are fully cooked.
Yes, this can be prepared in advance and reheated. Store it in an airtight container in the refrigerator, and gently reheat it on the stove when you're ready to serve.
📚 Related Recipes
Check out these other delicious recipes!
Doro Wat (Ethiopian Chicken Stew)
Sega Wat (Ethiopian Beef Stew)
📖 Recipe
Kuku Paka (Kenyan Chicken Curry)
Ingredients
- 2 lbs skinless chicken thighs
- 1 onion
- 2 cloves garlic minced
- 2 tablespoon coconut oil
- 1 roma tomato
- 2 jalapeños
- ½ can unsweetened coconut milk or coconut cream
- 3 tablespoon lemon juice
- 3 eggs boiled and peeled
- 1 tablespoon curry powder
- ½ teaspoon turmeric
- ½ teaspoon cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- Sall to taste
Instructions
- Using a blender or food processor, combine the Roma tomatoes and green chilies, along with half of the onions, using just a small amount of water.
- Finely chop the remaining onions and keep them aside.
- In a large pan or pot over medium heat, sauté the chopped onions and minced garlic in coconut oil until they turn translucent.
- Now, in a separate bowl, place the boneless chicken thighs and season them with turmeric and salt. Massage the spices into the chicken.
- Brown both sides of the seasoned chicken in the coconut oil, allowing them to cook for about 5 minutes per side.
- Add the blended tomato mixture to the pot and simmer for an additional 5 minutes.
- Next, pour in the unsweetened coconut milk and incorporate the aromatic blend of curry powder, cumin, ground coriander, and cayenne pepper.
- Allow the mixture to cook for approximately 20 minutes, or until the chicken reaches the desired internal temperature.
- Take the hard-boiled eggs, slice them in half, and gently place them into the simmering sauce, adding a dash of zesty lemon juice for extra flavor.
- At the very end, taste the dish for seasoning and adjust the salt and spices to your preference. Continue to simmer for an additional 5 minutes.
Notes
- For an even more flavorful dish, marinate the chicken pieces in the coconut milk and spices for a few hours or overnight in the refrigerator. This extra soak will infuse the chicken with rich, aromatic flavors.
- Adjust the level of heat to your liking by increasing or decreasing the amount of pepper in the recipe. If you want a milder dish, decrease the spices; on the other hand, if you want a spicier dish, you can also add some hot peppers or chili powder!
- While this dish traditionally features chicken, you can definitely experiment with different proteins like shrimp, fish, or even tofu or ditch the meat for a vegetarian twist. Additionally, you can add a medley of colorful vegetables, such as bell peppers, carrots, or peas, for extra texture and flavor.
- Looking for a bit of a nutty twist? Enhance the depth of flavor by incorporating ground nuts like cashews, almonds, or peanuts into the sauce. Simply blend them with the coconut milk for a nutty and creamy twist on the classic.
- To achieve that authentic smoky flavor, grill the chicken over a charcoal grill before adding it to the sauce.
I made this today and it was good, thank you!
You're so welcome, Tina!
This was FANTASTIC! I used fresh mussels, so just wilted the onions and garlic, added everything except the coconut milk and lemon. Cooked for a few minutes, then added the coco milk, heated, added the mussels and finished with lemon when they were done. Served over basmati rice to soak up the wonderful juice. Will definitely make again.
That sounds like an amazing dinner, Diane!
Confused. You mention chili powder in the notes but it is not on the ingredients list. In the list you call it coconut milk but then refer to it two times as coconut cream. Those are two very different products. So, I am wondering what is correct.
Hi Gina, sorry about the confusion. I have corrected the recipe card. Coconut cream can also be used in place of coconut milk for this recipe.