Kuku Paka (East African Chicken Curry)
An East African chicken curry flavoured with coconut milk, tomato and spices.
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)
Notes
NOTE 1 - Find my flatbread recipe HERE