African Chicken Curry Kuku Paka
This African Chicken Curry, known as Kuku Paka, features tender chicken thighs simmered in a rich coconut milk sauce infused with aromatic spices. It’s a comforting dish that combines the warmth of turmeric, cumin, and coriander with the freshness of tomatoes and lemon juice, making it perfect for a cozy dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 can (400 ml) coconut milk
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tomatoes, diced
- 1 tbsp ground turmeric
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp chili powder
- 1 lb (450 g) chicken thighs, cut into pieces
- 2 potatoes, peeled and cubed
- 2 tbsp lemon juice
- Fresh cilantro, chopped, for garnish
Instructions
- In a large pot, heat some oil over medium heat. Add the chopped onion, minced garlic, and minced ginger. Cook, stirring frequently, until the onion is soft and translucent.
- Add the ground turmeric, cumin, coriander, and chili powder to the pot. Stir well to combine with the onion mixture and cook for another minute until fragrant.
- Add the diced tomatoes to the pot. Cook until the tomatoes are soft and start to break down, stirring occasionally.
- Add the chicken thighs and cubed potatoes to the pot. Stir to combine with the tomato and spice mixture.
- Pour the coconut milk into the pot. Stir well and bring the mixture to a simmer. Reduce the heat to low and cover the pot. Let it cook for about 30 minutes, or until the chicken and potatoes are fully cooked and tender.
- Stir in the lemon juice and adjust seasoning with salt and pepper if needed. Garnish with chopped fresh cilantro before serving.
Nutrition
- Calories: 350
- Sugar: 3g
- Sodium: 260mg
- Fat: 18g
- Saturated Fat: 15g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg