Kuku Paka
The ultimate comfort food, Kuku Paka is a creamy, spicy chicken curry that brings warmth to your table. With tender chicken simmered in coconut milk and vibrant spices, this dish is perfect for a cozy dinner. Make it tonight for an easy weeknight meal that will satisfy your cravings!
Equipment
- Skillet
- Cutting Board
- Wooden Spoon
- Saucepan
- Chef's Knife
Ingredients
- 4 pieces chicken thigh fillets (8 ounces each, skin-on and bone-in)
- 4 pieces chicken drumsticks (about 5 ounces each)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons coconut oil
- 1 large onion (finely diced)
- 1/2 piece bell pepper (chopped)
- 4 cloves garlic (finely minced)
- 1 tablespoon fresh ginger (minced)
- 1 piece jalapeño (finely minced)
- 1 tablespoon coriander powder
- 1 1/2 teaspoons cumin powder
- 1 1/2 teaspoons turmeric powder
- 3/4 teaspoon chili powder (plus more to taste)
- 1 14-ounce can full-fat coconut milk
- 1 14-ounce can crushed tomatoes
- 1 teaspoon kosher salt
- 2 tablespoons lemon juice
- 1/2 cup fresh cilantro leaves (chopped)
- Cooked basmati rice rice (for serving)
Instructions
- Start by patting the chicken pieces dry with paper towels. This step is crucial; it helps achieve a beautiful golden color when you sear them. Next, sprinkle both sides with salt and black pepper to enhance the flavor.
- In a large heavy pot, heat coconut oil over high heat until shimmering. Gently place the chicken thighs skin-side down in the pot. Cook for about 4 to 5 minutes until the skin turns golden brown. This browning adds depth to the curry once it’s cooked. Flip them over and cook for an additional minute.
- Carefully add the chicken drumsticks to the pot, browning them on three sides for about 2 minutes per side. This step is vital as it locks in moisture and flavor. Once browned, transfer the chicken to a plate and set aside.
- Now, lower the heat to medium-high. In the same pot, add the finely diced onion and chopped bell pepper. Sauté for 1 minute until they start to soften, filling your kitchen with a fragrant aroma. Stir in the minced garlic, ginger, and jalapeño. Cook for 30 seconds, allowing the flavors to meld beautifully.
- Next, sprinkle in the coriander powder, cumin powder, turmeric powder, and chili powder. Stir for another 30 seconds to toast the spices slightly, releasing their essential oils and enhancing their flavors.
- Pour in the coconut milk and crushed tomatoes along with an additional teaspoon of kosher salt. Stir well, ensuring everything is combined smoothly. This mixture will be the sauce that brings your Kuku Paka to life.
- Return the browned chicken pieces to the pot, ensuring they are mostly submerged in the sauce. Bring the mixture to a simmer, cover the pot, and let it cook for about 30 minutes. This slow cooking ensures the chicken becomes tender and infused with all those wonderful flavors.
- After 30 minutes, remove the lid and allow it to simmer for an additional 10 to 15 minutes, stirring occasionally. This step will help the sauce thicken nicely. You’ll notice the color deepening, and the aroma will be irresistible!
- Finally, stir in the lemon juice and chopped cilantro. These fresh ingredients add brightness to the dish, enhancing the overall flavor. Ladle the hot curry over a generous serving of cooked basmati rice. If desired, garnish with extra cilantro for a splash of color and freshness.
Notes
Tip 1: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Tip 2: You can freeze Kuku Paka for up to 3 months. Just be sure to let it cool completely before placing it in a freezer-safe container.
Tip 3: This curry pairs wonderfully with naan, roti, or even a fresh salad for a lighter option.
Tip 4: Experiment with different spices like cardamom or fenugreek to create your unique flavor profile.
Tip 5: Substitute the chicken with hearty vegetables or tofu for a vegetarian twist.