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–+ servings
African Chicken Curry

Delicious African Chicken Curry: Cozy Weeknight Comfort

Experience a flavorful journey with this African Chicken Curry, also known as Kuku Paka, perfect for cozy weeknight dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: African
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 500 grams Chicken Thigh Fillets bone-in, skin-on preferred for moisture
  • 300 grams Chicken Drumsticks can be substituted with boneless chicken
For the Spices and Aromatics
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 2 tablespoons Coconut Oil or Vegetable Oil
  • 1 medium Onion finely diced
  • 4 cloves Garlic minced
  • 1 inch Ginger fresh, minced
  • 1 teaspoon Coriander Powder
  • 1 teaspoon Cumin Powder
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Chilli Powder adjust according to heat preference
For the Sauce
  • 400 ml Coconut Milk full-fat for richness
  • 400 grams Crushed Canned Tomato
  • 2 tablespoons Lemon Juice or apple cider vinegar
For Garnishing and Serving
  • 1/4 cup Coriander/Cilantro Leaves fresh herb for garnish
  • 2 cups Basmati Rice or Roti

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Prepare Chicken: Pat the chicken thigh fillets and drumsticks dry with paper towels and season with salt and black pepper.
  2. Brown the Chicken: Heat coconut oil in a large pot over medium-high heat. Cook chicken thighs skin-side down for 4-5 minutes until golden brown. Turn and remove to maintain moisture.
  3. Sauté Aromatics: In the same pot, add diced onion and sauté for 1 minute. Stir in minced garlic and ginger, cook for 30 seconds, followed by spices for another 30 seconds.
  4. Make Sauce: Add coconut milk and crushed canned tomatoes, stir well. Nestle browned chicken back into the pot.
  5. Simmer: Bring to a gentle simmer, cover, and cook for 10 minutes. Uncover, stir occasionally, and cook for an additional 20 minutes.
  6. Finish and Serve: Stir in lemon juice and half of the coriander. Serve hot over rice or roti, garnished with remaining coriander.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 35gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 120mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 200IUVitamin C: 5mgCalcium: 40mgIron: 2mg

Notes

Leftovers improve in flavor over time. Store in the fridge for up to 3-4 days or freeze for up to 3 months.

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