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Kuku Paka is a traditional dish that embodies the vibrant culinary heritage of East Africa, particularly cherished in coastal regions such as Kenya and Tanzania. This tantalizing chicken curry is not only a staple in local cuisine but also a symbol of cultural identity, reflecting the diverse influences that shape East African food. Kuku Paka stands out for its unique blend of flavors, which combines tender chicken, rich coconut milk, and an array of aromatic spices, creating a dish that is both comforting and exotic.
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East African Kuku Paka

Discover the rich flavors of East Africa with Kuku Paka, a delightful chicken curry that combines tender meat with creamy coconut milk and aromatic spices. A staple in Kenyan and Tanzanian cuisine, this dish showcases the region's vibrant culinary heritage and is perfect for gatherings. Elevate your meals and create lasting memories by trying this comforting dish that celebrates culture and community. #KukuPaka #EastAfricanCuisine #CoconutCurry #ComfortFood #CulinaryJourney #FoodieAdventures

Ingredients

1 whole chicken (cut into pieces or 4 chicken thighs/drumsticks)

1 cup coconut milk

2 onions (finely chopped)

4 cloves garlic (minced)

1-inch piece of ginger (grated)

2-3 green chilies (slit lengthwise, adjust to taste)

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon garam masala

2 tablespoons vegetable oil

Salt to taste

Juice of 1 lime

Fresh cilantro leaves (for garnish)

1 cup spinach (optional, for added nutrition)

Instructions

Marinate the Chicken: In a large bowl, combine chicken pieces, salt, lime juice, turmeric, cumin, coriander, and garam masala. Let it marinate for at least 30 minutes, preferably a few hours or overnight in the refrigerator for deeper flavor.

    Prepare the Sauce: In a large skillet or heavy pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they are soft and golden brown, about 5-7 minutes.

      Add Aromatics: Stir in the minced garlic, grated ginger, and green chilies. Sauté for another 2 minutes until fragrant.

        Cook the Chicken: Add the marinated chicken to the pot, cooking until no longer pink, about 5-10 minutes. Stir frequently to coat the chicken in the onion mixture.

          Incorporate Coconut Milk: Pour in the coconut milk and bring the mixture to a gentle simmer. If using spinach, add it at this stage. Cover the pot and let cook for about 20-25 minutes, or until the chicken is tender and fully cooked through.

            Finishing Touches: Taste and adjust salt if necessary. Allow the sauce to thicken slightly, then stir in fresh cilantro just before serving for a burst of fresh flavor.

              Serve: Enjoy your Kuku Paka hot over a bed of rice, with a side of chapati, or with steamed vegetables.

                Prep Time, Total Time, Servings: 30 min | 1 hour | 4-6 servings