Serves 8
50 min
Kuku Paka
Recipe GLPRbe78c504f3e0ba
A vibrant East African chicken curry infused with aromatic ginger, garlic, and green chillies, simmered in creamy coconut milk with sweetcorn. This fragrant one-pot dish delivers tender, golden-hued chicken in a rich, flavorful sauce brightened with fresh lemon juice.
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Ingredients
1 tablespoon minced ginger
1 tablespoon minced garlic
2 tablespoons minced green chillies
3 tablespoons oil
500 grams diced chicken
2 teaspoons turmeric powder
400 milliliters coconut milk
1 can sweetcorn, drained
1 lemon, juice extracted
Fresh coriander leaves for garnish
Directions
Heat the oil in a large pan or heavy-bottomed pot over medium-high heat. Add the minced ginger, garlic, and green chillies, stirring constantly for 2-3 minutes until the mixture becomes fragrant and the raw aroma fades.
Add the diced chicken to the pan and stir well to coat it with the aromatic mixture. Sprinkle the turmeric powder over the chicken and stir until every piece is evenly coated and golden yellow, about 1-2 minutes.
Reduce heat to medium and simmer the chicken uncovered for 15-20 minutes, stirring occasionally, until the chicken is fully cooked through (internal temperature of 165°F). The chicken will release juices and begin to soften.
Pour the coconut milk into the pan and add the drained sweetcorn. Stir gently to combine and bring the mixture to a gentle simmer.
Continue simmering for 5-10 minutes, stirring occasionally, until the sauce reaches your desired consistency and flavors meld together. The mixture should be creamy and cohesive.
Remove from heat. Stir in the fresh lemon juice and season to taste. Garnish with fresh coriander leaves and serve hot.
