Kuku Paka, a flavorful and aromatic chicken curry that’s a staple in East African cuisine! Here’s a detailed recipe to make your taste buds dance with East African Kuku Paka Recipe:
Ingredients:
For the spice blend:
– 2 tablespoons coriander seeds
– 1 tablespoon cumin seeds
– 1 tablespoon cinnamon sticks
– 2-3 whole cloves
– 1/2 teaspoon ground cayenne pepper (optional)
For the curry:
– 2 lbs boneless, skinless chicken thighs or legs, cut into bite-sized pieces
– 2 medium onions, chopped
– 3-4 garlic cloves, minced
– 1 medium ginger, grated
– 1 tablespoon grated fresh turmeric
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 medium tomatoes, diced
– 1 cup coconut milk
– 2 tablespoons vegetable oil
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Prepare the spice blend: In a small pan, dry roast the coriander seeds, cumin seeds, cinnamon sticks, and cloves over medium heat, stirring frequently, until fragrant (about 2-3 minutes). Let cool, then grind into a fine powder using a spice grinder or mortar and pestle.
2. Marinate the chicken: In a large bowl, combine the chicken pieces, spice blend, cumin, curry powder, salt, and black pepper. Mix well, cover, and refrigerate for at least 30 minutes or overnight.
3. Sear the chicken: Heat 1 tablespoon of oil in a large pan over medium-high heat. Remove the chicken from the marinade, letting any excess liquid drip off. Sear the chicken until browned on all sides (about 5-7 minutes). Transfer the chicken to a plate and set aside.
4. Sauté the onions: In the same pan, heat another tablespoon of oil over medium heat. Add the chopped onions and cook, stirring occasionally, until they’re lightly browned and caramelized (about 8-10 minutes).
5. Add aromatics: Add the minced garlic and grated ginger to the pan and cook, stirring constantly, for 1 minute.
6. Add the tomatoes: Stir in the diced tomatoes and cook for 2-3 minutes, until they start to break down.
7. Add the coconut milk: Pour in the coconut milk, scraping the bottom of the pan to release any browned bits. Stir to combine, then add the browned chicken back to the pan.
8. Simmer the curry: Reduce heat to low and simmer, covered, for 20-25 minutes or until the chicken is cooked through and the sauce has thickened.
9. Finish with fresh herbs: Stir in the chopped cilantro and grated turmeric. Adjust seasoning if needed.
10. Serve: Serve the Kuku Paka hot, garnished with additional cilantro and accompanied by steamed rice, chapati, or ugali.
Tips & Variations:
– Use bone-in chicken for added flavor.
– Add potatoes, carrots, or bell peppers to make it a hearty stew.
– Substitute coconut milk with yogurt or sour cream for a creamier curry.
– Adjust the spice level to your liking.
– Serve with a side of kachumbari (a fresh tomato and onion salad) for a authentic East African experience.
Enjoy your delicious East African Kuku Paka!
Photo by ALLEKO via Canva Pro
