Kuku Paka - East African Chicken Curry

Name: Kuku Paka - East African Chicken Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: African
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

Recipe GLPR4d4874302310e7

African

Main Course

30 min

425 cal

Servings: 4

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4.25

Kuku Paka checks most boxes for a Charlotte weeknight: chicken, tomatoes, and coconut milk are standard finds at Harris Teeter, Food Lion, or Walmart, and curry powder sits in any mainstream spice aisle. The real caveat is scotch bonnet peppers, which are not routine stock at those chains—you'll need a stop at a specialty grocer or an ethnic market (look for West Indian or African sections at larger Publix locations, or plan ahead online). The stated 30 minutes ignores the prep work on aromatics and chicken trimming; budget 45 minutes total, though active cooking is genuinely fast. Cost per serving lands around $4–5 once you factor in chicken thighs or breasts at current Charlotte prices, reasonable for a family of four. This is a sturdy one-pot dish that reheats well and feeds a family without fuss, but the scotch bonnet sourcing step is real and worth planning for.