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Kuku Paka is more than just a dish; it is a savory celebration that encapsulates the heart and soul of East African cuisine. Originating primarily from coastal regions such as Kenya and Tanzania, this delectable chicken curry is infused with rich coconut milk and a medley of spices that create an unforgettable flavor experience. Kuku Paka is often served during family gatherings, festive occasions, and communal meals, making it a beloved staple that brings people together.

East African Kuku Paka

Discover the rich flavors of East Africa with this Savory Kuku Paka chicken recipe! Marinated chicken thighs simmered in creamy coconut milk, aromatic spices, and fresh veggies come together to create a comforting dish. Serve it over fluffy basmati rice for a delightful meal perfect for any occasion. Easy to prepare and bursting with flavor, your family will love this tropical twist on classic comfort food. Don't forget to garnish with fresh cilantro!
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Ingredients
  

4 chicken thighs, bone-in and skin-on

1 cup coconut milk

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon ginger, grated

2 tomatoes, chopped

1 green bell pepper, diced

2 tablespoons curry powder

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon turmeric

1/2 teaspoon cayenne pepper (optional for spiciness)

1 tablespoon vegetable oil

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Cooked basmati rice (for serving)

Instructions
 

Marinate the Chicken: In a bowl, season the chicken thighs with salt, pepper, curry powder, cumin, paprika, turmeric, and cayenne pepper. Let it marinate for at least 30 minutes (or overnight in the fridge for deeper flavor).

    Sauté the Aromatics: In a large skillet, heat the vegetable oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.

      Add Vegetables: Mix in the chopped tomatoes and green bell pepper. Cook for another 3-4 minutes until the tomatoes soften.

        Cook the Chicken: Push the vegetable mixture to one side of the skillet and place the marinated chicken thighs skin-side down. Brown the chicken for about 5-7 minutes, then flip and brown the other side.

          Combine with Coconut Milk: Pour the coconut milk over the chicken and vegetable mixture. Stir gently to combine. Bring to a simmer, cover, and reduce heat. Let it cook for 20-25 minutes until the chicken is cooked through and tender.

            Check for Seasoning: Taste the sauce and adjust seasoning with additional salt and pepper as desired.

              Garnish and Serve: Once done, remove from heat and garnish with fresh cilantro. Serve hot with steamed basmati rice to soak up the delicious coconut sauce.

                Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4