Serves 4
30 min
Kuku Paka - East African Chicken Curry
Recipe GLPR4d4874302310e7
A rich and aromatic East African chicken curry featuring tender chicken legs simmered in a fragrant coconut sauce. This traditional dish combines ginger, garlic, and scotch bonnet pepper with warm spices like coriander and curry powder, creating a complex flavor profile that's both comforting and bold.
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Ingredients
2 medium onions, finely diced
1 tablespoon fresh ginger, grated
3 garlic cloves, minced
1 scotch bonnet pepper, seeded and finely minced
250 grams canned chopped tomatoes
1 teaspoon ground coriander
1 tablespoon mild curry powder
4 chicken legs, skin removed if desired
2 tablespoons neutral oil
200 milliliters unsweetened coconut milk
Salt to taste
Directions
Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Once shimmering, add the diced onions and cook for 4-5 minutes, stirring occasionally, until softened and beginning to turn golden.
Add the grated ginger, minced garlic, and minced scotch bonnet pepper to the pot. Stir well and cook for 1-2 minutes until fragrant, being careful not to let the garlic burn.
Sprinkle the ground coriander and curry powder over the mixture and stir to combine, cooking for another minute to toast the spices briefly.
Pour in the chopped tomatoes and stir to create a sauce base. Let this cook for 2-3 minutes, breaking down the tomatoes slightly with your spoon.
Arrange the chicken legs in the pot, nestling them into the sauce. Pour the coconut milk evenly over the chicken and sauce.
Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce heat to medium-low and cover the pot partially with a lid. Simmer for 18-20 minutes, until the chicken reaches an internal temperature of 165°F.
Taste the curry and season with salt as needed. Serve hot with rice or other grains of your choice.
