Kuku Paka is a superb East-African chicken curry that features grilled spiced chicken and boiled eggs simmered in a rich coconut milk sauce.
This recipe benefits from a short marinade time, but that aside, it cooks in around 45 minutes.
East African Coconut Chicken Curry
I'm hitting you up with another curry recipe today, and this one, like so many on my site, is not from India.
I've got everything from Jamaican curry goat, to Japanese katsu chicken curry, and Thai prawn massaman curry, to a Chinese chicken curry (takeaway style).
Kuku paka is an East African curry that has Indian and Arabic influences.
My version uses boneless chicken thighs that are marinated before being grilled to give them a smoky charred flavour.
The leftover marinade is fried to get the flavours really rocking and rolling before adding loads of coconut milk.
The chicken is then finished in the sauce with some boiled eggs.
If you love rich and creamy curries and you are looking for something new, this recipe is the one that you are looking for. It is simply sublime!
Frequently Asked Questions
Do I have to grill the chicken?
No, but it is one of the traditional defining features of this dish; usually, it is grilled over an open flame. I use a grill to approximate the sort of cahrring that you get as closely as I can.
If you want to turn that charring up a notch, give it a blast with a blow torch.
Can I use bone-in chicken?
Yes, this recipe is most often made with bone-in chicken. I use whole boneless chicken thighs to speed up the cooking time a little.
If you are using thighs or drumsticks, they will need to cook for 25-35 minutes in the sauce (depending on the size).
Do I have to add the eggs?
No, there are many variants of this recipe without them, but I think they add a beautiful silkiness to the dish, and I love eggs in a curry.
What chillies should I use?
You should use chillies to deliver a heat level that you are comfortable with. Bear in mind that the coconut milk in this recipe will temper a lot of the heat from the chilli, so don't be afraid of going bolder than you would normally go.
Serving Suggestions
I've served my kuku paka with some simply cooked basmati rice in the photographs on this page.
A pilau or pilaf rice would work exceptionally well with this recipe. I would probably add something with a little sweetness to double down on the sweet coconut vibes; this fruity pilau rice would be perfect.
As I mentioned above, it is a dish popular within Indian and Arabic communities in the East Coast of Africa, and some flatbread would be a common choice, with chapatis being particularly good.
If you want something a little different but in keeping with this recipe, fried plantain works exceptionally well.
Equipment Used
I only mention specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- Grill/broiler.
- 28cm or 11" frying pan.
- Small saucepan for boiling eggs.
- Stirring and serving spoons.
- Kitchen tongs.
- Mixing bowl.
- Chopping board.
- Kitchen knife.
- Mini blender.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Kuku Paka: African Chicken Curry Recipe
Ingredients
- 350 g Chicken Thighs 12oz (boneless and skinless)
- 1 Medium Tomato 125g
- 1 Small Onion 100g
- 4 Garlic Cloves
- 15 g Ginger ½ thumb sized piece
- 2-3 Chilli Peppers (Go as hot or mild as you want)
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- ¾ teaspoon Ground Turmeric
- ½ teaspoon Salt
- 2 tablespoon Cooking Oil
- 3 Large Eggs
- 400 ml Tin of Coconut Milk 14oz
Instructions
- Roughly chop the tomato and add it to a mini blender.
- Cut the onion in half, peel it, roughly chop it and add it to the tomato.
- Peel the garlic and ginger and toss them into the blender.
- Remove the stems from the chilli peppers and add them to the blender with the ground cumin, coriander, turmeric and salt, then blend everything to a smooth paste.
- Place the chicken thighs in a bowl and pour the paste over the chicken. Allow it to marinate for around an hour.
- Remove the chicken from the marinade and wipe off the chicken.
- Heat a 28cm or 11" frying pan over a medium heat, and when it is hot, add the reserved marinade and cook for 10 minutes, stirring regularly.
- Bring an 18cm or 7" pan of water to a boil, add the eggs and cook for 8-9 minutes. Then cool and peel.
- After the marinade has been cooking for 10 minutes, pour in the coconut milk and cook for 20 minutes over a low heat, stirring occasionally.
- As soon as the coconut milk goes into the sauce, place the chicken onto a baking grid and slide them under the grill (broiler) for 20 minutes, turning every 4-5 minutes.
- Whilst the chicken is cooking, cut the boiled eggs in half.
- Once the chicken is nicely grilled, cut it into bite-sized pieces and add it to the sauce, along with the boiled eggs, any juices from the grilled chicken and the water. Cook for a final 5-6 minutes, stirring carefully so as not to break up the eggs.
