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African Kuku Paka Recipe
Faiza Shabir

East African Kuku Paka Recipe

East African Kuku Paka is a rich and aromatic coconut chicken curry bursting with coastal flavors. Tender chicken is simmered in a creamy coconut milk sauce infused with garlic, ginger, warm spices, and fresh lime. This comforting dish blends African and Indian influences, making it bold, fragrant, and deeply satisfying. Perfect served with rice, naan, or chapati for a complete meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: East African
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 lbs chicken pieces bone-in or boneless
  • 1 tablespoon lemon or lime juice
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 can 14 oz coconut milk
  • 1 cup crushed tomatoes
  • 1 green chili chopped
  • ½ teaspoon garam masala
  • 2 tablespoons fresh cilantro chopped

Method
 

  1. Season chicken with lemon juice, salt, and black pepper.
  2. Heat oil in a large pot over medium heat.
  3. Brown chicken pieces on both sides, then remove and set aside.
  4. In the same pot, sauté onion until soft and golden.
  5. Add garlic and ginger and cook for 1 minute until fragrant.
  6. Stir in curry powder, cumin, paprika, and turmeric.
  7. Add crushed tomatoes and cook for 3–4 minutes.
  8. Pour in coconut milk and stir well.
  9. Return chicken to the pot and add chopped green chili.
  10. Cover and simmer for 25–30 minutes until chicken is cooked through and sauce thickens.
  11. Sprinkle garam masala and fresh cilantro before serving.

Notes

  • Grilling the chicken before simmering adds a smoky flavor.
  • Adjust chili quantity based on spice preference.
  • Use full-fat coconut milk for a richer sauce.
  • Serve hot with basmati rice, chapati, or flatbread.

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