Best Kuku Paka Recipe
This Kuku Paka recipe delivers authentic East African flavors, featuring tender chicken simmered in a rich and creamy coconut sauce infused with aromatic spices. It's surprisingly easy to make and perfect for a flavorful and satisfying meal.
Equipment
- Large pot or Dutch oven
- Knife
- Cutting board
- Grater
- Measuring spoons
- Measuring cups
- Wooden spoon or spatula
- Paper towels
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon chili powder adjust to taste
- ¼ teaspoon cayenne pepper optional
- ½ cup chicken broth
- 1 tablespoon lemon juice
- ¼ cup chopped cilantro, for garnish
- Salt to taste
- Pepper to taste
Instructions
- Pat the chicken pieces dry with paper towels and season with salt and pepper.
- Heat the vegetable oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
- Add the minced garlic and grated ginger and cook for another minute until fragrant.
- Stir in the chopped green and red bell peppers and cook for 3-5 minutes until slightly softened.
- Add the turmeric powder, cumin powder, coriander powder, chili powder, and cayenne pepper (if using) to the pot and cook for about 30 seconds, stirring constantly, until fragrant.
- Pour in the diced tomatoes (undrained), coconut milk, and chicken broth. Bring the mixture to a simmer, then reduce the heat to low.
- Gently add the seasoned chicken pieces to the simmering sauce. Stir to combine and make sure the chicken is submerged.
- Cover the pot and cook for 20-25 minutes, or until the chicken is cooked through and tender. The internal temperature should reach 165°F (74°C).
- Stir in the lemon juice. Taste and adjust the seasoning with salt and pepper as needed.
- Garnish with fresh cilantro and serve hot over cooked rice or with warm naan bread. Lime wedges are a great addition too!
Notes
Adjust the chili powder and cayenne pepper to your preferred spice level. Full-fat coconut milk yields the richest sauce, but light coconut milk can be substituted. Simmering the sauce gently allows the flavors to meld. Kuku Paka can be made ahead and stored in the refrigerator for up to 3 days. Consider adding vegetables like spinach, potatoes, or peas. Shrimp or tofu can be used as protein alternatives. For a stew-like consistency, add more chicken broth. Serve with basmati rice, naan bread, or a cooling yogurt raita.