African Coconut Chicken Curry (Print Version)
# Ingredients:
→ Seasoned chicken
01 -
4 chicken thigh fillets, skin-on and bone-in (about 250g each)
02 -
4 chicken drumsticks (about 150g each)
03 -
3/4 teaspoon kosher salt
04 -
1/2 teaspoon black pepper
→ The curry
05 -
2 tablespoons coconut oil
06 -
1 onion, finely diced
07 -
3 garlic cloves, finely minced
08 -
2 teaspoons ginger, finely minced
09 -
1 tablespoon coriander powder
10 -
1/2 tablespoon cumin powder
11 -
1/2 tablespoon turmeric powder
12 -
1 teaspoon chili powder or cayenne pepper
13 -
400g full-fat coconut milk
14 -
400g crushed canned tomato
15 -
1 1/4 teaspoons kosher salt
16 -
2 tablespoons lemon juice
17 -
1/2 cup fresh coriander/cilantro leaves, lightly packed
→ For serving
18 -
Basmati rice or flatbreads
# Instructions:
01 -
Pat chicken pieces dry using paper towels then sprinkle evenly with salt and pepper.
02 -
Heat coconut oil in a large heavy-based pot over high heat. Add the thighs skin-side down and cook for 4-5 minutes until golden brown. Turn and cook the other side for 1 minute. Transfer to a plate. Brown the drumsticks on 3 sides, about 2 minutes per side, then transfer to the plate with thighs.
03 -
Reduce heat to medium-high. Add the diced onion and cook for 1 minute until softened. Add garlic and ginger, cooking for 30 seconds until fragrant. Add the coriander, cumin, turmeric and chili powder, stirring continuously for 30 seconds to bloom the spices.
04 -
Pour in coconut milk and crushed tomatoes, then add salt. Stir well to combine, then return chicken to the pot including any accumulated juices. Ensure chicken is submerged in the sauce as much as possible.
05 -
Once the sauce comes to a simmer, reduce the heat to maintain a gentle bubble. Cover and cook for 10 minutes. Remove the lid and continue simmering for another 20 minutes, stirring occasionally to prevent sticking.
06 -
Stir in lemon juice and half of the fresh coriander. Ladle into bowls and serve garnished with the remaining coriander, accompanied by basmati rice or flatbreads.
# Notes:
01 -
This Kuku Paka is a traditional East African coconut chicken curry with Swahili origins.
02 -
For a milder version, reduce or omit the chili powder.
03 -
Full-fat coconut milk provides the best creamy texture for this dish.