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This flavorful curry combines succulent chicken pieces with a rich and creamy coconut sauce, infused with a harmonious blend of spices.

Kenyan coconut chicken curry

Otherwise known as Kuku Paka, a delightful and aromatic dish that originates from the coastal regions of Kenya. This flavourful curry combines succulent chicken pieces with a rich and creamy coconut sauce, infused with a harmonious blend of spices. This beloved dish that’s perfect for bringing the exotic flavours of East Africa to your table.

  • Preparation: 20 minutes
  • Cooking: 45 minutes
  • Total Time: 1 hour and 5 minutes
  • 1.5 kg chicken pieces, preferably bone-in
  • 2 large onions, finely chopped
  • 4 cloves of garlic, minced
  • 1 thumb-sized piece of ginger, minced
  • 2 tomatoes, chopped
  • 2 tablespoons vegetable oil
  • 400 ml (14 oz) coconut milk
  • 1 tablespoon tomato paste
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon chilli powder (adjust to taste)
  • Salt and pepper to taste
  • Fresh coriander leaves for garnish
  • Cooked rice or chapati for serving
  1. Marinate the Chicken:
    • In a large bowl, combine the chicken pieces with minced garlic, ginger, salt, pepper, ground coriander, ground cumin, turmeric powder, and chilli powder. Allow it to marinate for at least 20 minutes. You can marinate it longer for a more intense flavour.
  2. Sear the Chicken:
    • Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat. Add the marinated chicken pieces and sear them until they are browned on all sides. This should take about 5-7 minutes. Remove the chicken from the pot and set it aside.
  3. Sauté the Onions and Tomatoes:
    • In the same pot, add the chopped onions and cook until they become translucent, about 5 minutes. Add the chopped tomatoes and tomato paste. Continue to cook for another 5 minutes, stirring occasionally until the tomatoes soften and the mixture thickens.
  4. Combine Chicken and Coconut Milk:
    • Return the seared chicken to the pot with the onion and tomato mixture. Pour in the coconut milk and mix well. Bring the mixture to a simmer.
  5. Simmer and Cook:
    • Reduce the heat to low, cover the pot, and let the curry simmer for about 30-35 minutes, or until the chicken is fully cooked and tender. Stir occasionally to prevent sticking and ensure the chicken cooks evenly.
  6. Adjust Seasoning:
    • Taste the curry and adjust the salt and chilli powder if needed to suit your preferences.
  7. Serve:
    • Once the chicken is cooked through and the sauce has thickened, remove the pot from heat. Garnish with fresh coriander leaves.
  8. Enjoy:
    • Serve your delicious Kuku Paka with steamed rice or warm chapati for a truly authentic Kenyan experience.
  • Approximately 400-450 calories
  • Protein: 30g
  • Carbohydrates: 10g
  • Fat: 25g
  • Fibre: 2g

IN THIS RECIPE

Chilli Powder 75g

Chilli Powder 75g

Ground Cumin 75g

Ground Cumin 75g

Turmeric Powder 75g

Turmeric Powder 75g

Ground Black Pepper 75g

Ground Black Pepper 75g

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