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East African Kuku Paka Recipe

Delicious East African Kuku Paka Recipe for Cozy Nights

Experience a flavorful journey with this East African Kuku Paka recipe, a delicious chicken curry that combines coconut milk and aromatic spices.
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Prep Time 30 minutes
Cook Time 35 minutes
Marinating Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Chicken
Cuisine: East African
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Spice Blend
  • 2 tablespoons Coriander Seeds Substitute with ground coriander if needed.
  • 1 tablespoon Cumin Seeds Ground cumin can be used for convenience.
  • 2 sticks Cinnamon Sticks Ground cinnamon is a possible substitute.
  • 4 pieces Whole Cloves Can be substituted with a pinch of ground cloves.
  • 1 teaspoon Ground Cayenne Pepper Optional for those who prefer a milder dish.
Chicken Curry
  • 1.5 lbs Boneless, Skinless Chicken Thighs/Legs Can substitute with bone-in chicken for richer flavor.
  • 1 medium Onion Essential for sweetness and texture.
  • 4 cloves Garlic Fresh garlic is preferred for the best flavor.
  • 1 tablespoon Fresh Ginger Increase for a spicier profile.
  • 1 tablespoon Grated Fresh Turmeric Can be replaced with ground turmeric.
  • 1 tablespoon Ground Cumin Necessary for flavor.
  • 1 tablespoon Curry Powder Adds a blend of spices characteristic of curry dishes.
  • to taste Salt and Black Pepper Adjust to taste.
  • 1 cup Diced Tomatoes Contributes acidity and sweetness to the sauce.
  • 1 can (400ml) Coconut Milk Substitute with yogurt for a different flavor profile.
  • 2 tablespoons Vegetable Oil Can use any neutral oil such as canola or sunflower.
Garnish
  • to taste Fresh Cilantro Sprinkle generously to elevate your dish.

Equipment

  • Skillet
  • Spice Grinder
  • mixing bowl

Method
 

Preparation Steps
  1. Dry roast coriander seeds, cumin seeds, cinnamon sticks, and whole cloves in a skillet over medium heat for about 3-5 minutes until fragrant.
  2. Combine the marinated chicken, prepared spice blend, ground cumin, curry powder, salt, and black pepper in a mixing bowl, then refrigerate for at least 30 minutes.
  3. Heat vegetable oil in a large skillet, add chicken, and sear on all sides until browned, about 5-7 minutes.
  4. Sauté chopped onion in the same skillet over medium heat for about 8-10 minutes until translucent and caramelized.
  5. Stir in minced garlic and grated ginger, cooking for an additional minute.
  6. Add diced tomatoes to the skillet and cook for about 2-3 minutes until they break down.
  7. Gradually pour in coconut milk, stirring to combine, and return the seared chicken to the skillet.
  8. Cover and let the Kuku Paka simmer on low heat for 20-25 minutes.
  9. Stir in chopped fresh cilantro and grated fresh turmeric, adjusting seasoning as needed.
  10. Serve hot, garnished with extra cilantro, alongside steamed rice, chapati, or ugali.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 600IUVitamin C: 10mgCalcium: 40mgIron: 3mg

Notes

Kuku Paka tastes even better the next day, as the spices meld, offering an incredibly aromatic experience when reheated.

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