Kuku Paka (East African Style Chicken in Coconut Curry)

This traditional East African dish is a staple in our house. It is one of the first dishes I learned to make from my mom and can also be made in less than 30 minutes. The recipe here calls for chicken breast, but any other chicken cut, drumstick and/or chicken thighs may be used as well.

KukuPaka Coconut Curry

For the Chicken

  • 1 lb boneless chicken breast cut into pieces.

  • 1 tbsp crushed garlic

  • 1 tbsp crushed ginger

  • 1 tsp salt

  • 1 tsp pepper

  • 1 tbsp green chutney

  • The squeeze of fresh lemon juice

For the sauce

  • 1 can coconut milk

  • 1 small tomato

  • ¼ tsp turmeric

  • 2 tbsp fresh lemon juice

  • 1 small onion

  • 1 tbsp green chutney

  • 1 tsp salt

  • ½ cup of water

  • 1 tbsp flour or cornstarch (to thicken the sauce)

Instructions

  1. Marinate the chicken in garlic, ginger, salt, pepper, green chutney, and lemon. Let sit for 30 minutes to a few hours.

  2. Place marinated chicken in a baking sheet and place in oven under the broiler for 5-7 minutes.

  3. In a blender, place coconut milk, tomato, turmeric, lemon, onions, green chutney, and salt and blend well till smooth.

  4. In a saucepan, heat oil add in potatoes and cook for 5 minutes. Add in the sauce from the blender and heat through till sauce comes to a simmer. Add in broiled chicken and let the chicken cook in the sauce for 12-15 minutes.

  5. Add lemon juice, or salt to taste, garnish with fresh coriander.

  6. Serve with Basmati Rice or Roti.

Enjoy!