Kuku Paka (East African Chicken Curry)
Kuku Paka is a delicious and flavourful chicken curry that is popular in East Africa, particularly in Kenya and Tanzania. The dish is known for its creamy coconut milk base, which is infused with a variety of spices and herbs to create a rich and aromatic sauce that complements the tender chicken pieces perfectly.
The origins of Kuku Paka can be traced back to the coastal regions of East Africa, where the dish was originally developed by Swahili-speaking communities. The Swahili people have a long history of trading with other cultures, and as a result, their cuisine has been heavily influenced by Indian, Arab, and European influences over the centuries. In fact, the name Kuku Paka is a mix of Swahili and Bengali. Kuku is the Swahili word for chicken, and paka is the Bengali word for delicious.
One of the key ingredients in kuku paka is coconut milk, which is a staple of many East African dishes. Coconut palms are abundant in the coastal regions of the continent, and the milk from the ripe fruit is used to add a rich and creamy texture to many dishes, including kuku paka.
Kuku Paka is a popular dish for special occasions and celebrations, and it is often served at weddings, birthdays, and other festive events throughout East Africa. Whether enjoyed as a special treat or as a regular part of your diet, this flavourful chicken curry is sure to delight your taste buds and nourish your body.
Why not serve it with our Basic Flatbreads? Recipe HERE.Â
Kuku Paka (East African Chicken Curry)
Equipment
- 1 large frypan (30cm) or a Dutch oven
Ingredients
- 1½ tbsp oil
- 1 large onion diced
- 4 garlic cloves diced
- 1 tbsp tumeric
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- ½ tsp cayenne powder (to taste, can increase to 1-2 tsp if you like a hotter curry)
- 1 tsp salt
- ½ tsp black pepper
- 1 kilogram /2.2 pounds chicken thigh fillets cut into bite size chunks
- 1 400g/14oz tin of crushed tomatoes
- 1 400g/14oz tin of coconut milk
Instructions
- In your cooking vessel add the oil and heat over medium high heat. Add onions, stirring for 3 minutes. Add garlic and all the spices and stir for 2 minutes. Add chicken and stir to coat the chicken in all the spices, then add the tinned tomato and tinned coconut milk.
- Stir well, and simmer on medium heat for 15-20 minutes, stirring regularly.
- Serve over rice. Optional extras - sprinkle with coriander and serve with warm flatbreads (NOTE 1)