African Chicken Coconut Curry (Print Version)
# Ingredients:
→ Chicken mix
01 -
4 skin-on, bone-in chicken thigh pieces, roughly 250g each
02 -
4 drumsticks, around 150g each
03 -
3/4 teaspoon sea salt
04 -
1/2 teaspoon ground black pepper
→ Sauce base
05 -
2 tablespoons coconut oil
06 -
1 onion, chopped small
07 -
3 garlic cloves, chopped tiny
08 -
2 teaspoons fresh ginger, chopped tiny
09 -
1 tablespoon ground coriander
10 -
1/2 tablespoon ground cumin
11 -
1/2 tablespoon ground turmeric
12 -
1 teaspoon hot chili powder or cayenne
13 -
400g thick coconut milk
14 -
400g smashed tomatoes from can
15 -
1 1/4 teaspoons sea salt
16 -
2 tablespoons fresh lemon juice
17 -
1/2 cup loosely packed cilantro/fresh coriander
→ Side options
18 -
Basmati rice or some flatbreads
# Instructions:
01 -
Dry the chicken thoroughly with paper towels and sprinkle salt and pepper all over.
02 -
Warm the coconut oil in a big sturdy pot on high heat. Put thighs in with skin down for 4-5 minutes until they're nice and brown. Flip them for 1 more minute. Move them to a plate. Then brown the drumsticks on 3 sides, about 2 minutes each side, and put them with the thighs.
03 -
Turn heat down to medium-high. Throw in the onion and cook until soft, about 1 minute. Add the ginger and garlic, cooking just 30 seconds till you can smell them. Dump in coriander, cumin, turmeric and chili powder, and keep stirring for 30 seconds to wake up the spices.
04 -
Add the coconut milk, smashed tomatoes, and salt. Mix everything well, then put chicken back in with any juices from the plate. Try to get the chicken covered by sauce as much as you can.
05 -
When the sauce starts bubbling, lower the heat to keep it gently simmering. Cover and let it cook for 10 minutes. Take the lid off and let it bubble for another 20 minutes, stirring now and then so nothing sticks.
06 -
Mix in the lemon juice and half the cilantro. Scoop into bowls, sprinkle the rest of the cilantro on top, and serve with rice or flatbreads.
# Notes:
01 -
This Kuku Paka comes from Swahili traditions and stands as a staple curry in East African cooking.
02 -
Want it less spicy? Just use less chili powder or skip it completely.
03 -
Don't swap for light coconut milk - the rich, thick kind makes this dish properly creamy.