When I serve Kuku Paka, the African chicken curry, I place it in my African Cuisine Recipes collection to unpack the surprising coastal spice and coconut influences behind the dish.

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I keep coming back to my take on Kuku Paka, an African chicken curry that never sits still. I use bone in chicken pieces so the meat stays juicy and coconut milk to add that creamy, slightly sweet backbone that surprises you.

I post this under African Cuisine Recipes and Traditional Chicken Recipes because it’s rooted in history but also a little stubborn, like me. There are rough edges, moments I overdo something or forget a step, and somehow those mistakes taught me more than any perfect attempt.

If you like food that has stories and a few bold choices, this one will make you curious.

Ingredients

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Dark chicken pieces gives rich protein, bones add flavor, a bit fatty but satisfying.
Creamy coconut milk adds healthy fats, silky texture and subtle sweet tropical notes.
Tomatoes bring acidity, vitamin C and natural sweetness, they help balance the curry.
Fresh ginger gives warm spicy zing, aids digestion and brightens heavy flavors.
Madras curry powder packs complex spices, earthy heat, lots of flavor depth.
Slow cooked onions add sweetness, body and caramel notes, help thicken sauce.
A squeeze of lime wakes everything up with bright sourness, lifts the dish.
Cilantro adds fresh herbal finish, small vitamin boost and nice color.

Ingredient Quantities

1.5 kg (3 lb) bone in chicken pieces, thighs and drumsticks preferred

1 large onion, thinly sliced, about 300g

4 garlic cloves, minced

1 2 inch piece fresh ginger, grated about 2 tbsp

2 tbsp Madras curry powder

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp ground cinnamon or 1 small cinnamon stick

3 green chilies or 1 tsp cayenne, chopped or to taste

2 medium tomatoes, chopped or 1 can (14 oz / 400g) diced tomatoes

1 can (400 ml / 14 oz) full fat coconut milk

2 tbsp vegetable oil or coconut oil

1 tbsp tomato paste

1 cup (240 ml) chicken stock or water

1 tsp salt, plus black pepper to taste

1 tbsp sugar or honey (optional)

Juice of 1 lime

1/4 cup chopped fresh cilantro

How to Make this

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1. Pat the chicken dry and season with 1 tsp salt and black pepper. Heat 2 tbsp oil in a large heavy pot over medium high heat and brown the pieces in batches, about 4-6 minutes per side until nicely golden. Remove and set aside.

2. Lower heat to medium, add the sliced onion and a pinch of salt. Cook, stirring now and then, until the onions are deep golden and caramelized, about 12-15 minutes. Don’t rush this, it builds the flavor.

3. Push onions to the side, add the minced garlic, grated ginger, chopped green chilies (or cayenne), and cook 1 minute. Then stir in 2 tbsp Madras curry powder, 1 tsp turmeric, 1 tsp cumin, 1 tsp coriander and the 1/2 tsp ground cinnamon (or the cinnamon stick). Cook the spices 1-2 minutes till fragrant, stirring so they don’t burn.

4. Add 1 tbsp tomato paste and cook 1 minute, then add the chopped fresh tomatoes (or a 400g can diced tomatoes). Stir and let the tomatoes break down about 4-5 minutes.

5. Pour in 1 cup (240 ml) chicken stock or water, scrape up any brown bits from the bottom, then return the browned chicken to the pot. Bring to a gentle simmer, cover and cook 25-30 minutes until the chicken is nearly tender and cooked through.

6. Stir in the can of full fat coconut milk, taste and add 1 tsp salt more if needed, black pepper to taste, and 1 tbsp sugar or honey if you want a touch of sweetness to balance the heat. Simmer uncovered 8-10 minutes to thicken the sauce and let flavors meld.

7. If you used a cinnamon stick remove it now. Squeeze in the juice of 1 lime and give it a good stir to brighten the curry.

8. Check seasoning, adjust salt, pepper or heat if needed. If the sauce is too thin simmer a few more minutes, if too thick add a splash of stock.

9. Turn off the heat, sprinkle 1/4 cup chopped fresh cilantro over the curry and serve hot with rice, flatbread or chapati. Enjoy, its even better the next day.

Equipment Needed

1. Large heavy pot or Dutch oven (6 qt+) for browning and simmering
2. Tongs to turn and lift the chicken pieces
3. Chef’s knife for chopping onion, tomatoes and chilies
4. Sturdy cutting board
5. Wooden spoon or heatproof spatula for stirring and scraping the bottom
6. Microplane or fine grater for ginger and garlic
7. Measuring spoons plus a 1 cup measuring cup for spices, oil and stock
8. Can opener for the diced tomatoes and coconut milk
9. Ladle or large serving spoon for finishing and serving

FAQ

Can I use boneless chicken instead of bone in? Yes, you can. Boneless thighs or breasts cook faster so simmer 15 to 20 minutes until done, bone in needs about 25 to 35 minutes. Boneless will be drier so watch the time, and it wont have the same depth of flavor as bone in.

How do I make it less spicy? Use fewer green chilies or remove their seeds, or swap the chilies for 1/4 tsp cayenne. Add extra coconut milk or a little sugar or honey to mellow heat. You can also serve with yogurt or rice to calm the spice.

Can I swap the coconut milk for something else? Full fat coconut milk gives the best creaminess. You can use light coconut milk but sauce will be thinner. Dairy options like heavy cream or plain yogurt work but add them off the heat and dont boil hard or they may split. Unsweetened nut milks are usually too thin.

How do I thicken the sauce? Simmer uncovered to reduce it, that concentrates flavor. For a quick fix stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and simmer until thick. A spoon of coconut cream or peanut butter also works.

Can I make this ahead and how do I store it? Yes, it tastes even better next day. Refrigerate in an airtight container 3 to 4 days, freeze up to 2 to 3 months. Reheat gently on low, add a splash of stock if it seems too thick, and avoid boiling hard so the coconut milk doesnt separate.

Any quick tips for best flavor? Dont skip browning the chicken and caramelizing the onions, toast the curry powder briefly in the oil to wake up the spices, add lime juice and cilantro at the end. Let it rest a bit before serving, it's better the next day.

African Chicken Curry Recipe Substitutions and Variations

Chicken: use boneless chicken thighs or a whole cut-up chicken if thats what you have. Boneless thighs cook faster so reduce simmer time, breasts work too but watch for dryness.
Madras curry powder: swap with regular curry powder plus a pinch of cayenne, or mix garam masala with 1/2 tsp turmeric and 1/4 tsp cumin for a similar warm, spicy note.
Coconut milk: use coconut cream thinned with water, or plain Greek yogurt stirred in off the heat to avoid curdling; evaporated milk plus a little coconut extract also works in a pinch.
Lime juice: substitute lemon juice or a teaspoon of tamarind paste diluted in water for that bright, tangy finish.

Pro Tips

– Dry and salt the chicken ahead of time and let it sit at room temp for 20 to 30 minutes. That little wait helps you get a much better crust when you brown it, dont overcrowd the pan or youll just steam the pieces, brown in batches for real flavor.

– Take your time on the onions, cook them low and slow till deep golden. If youre short on time a tiny pinch of baking soda speeds browning, but dont add too much or the taste goes off. Use a splash of stock or water to deglaze and scrape up the fond, thats where a lot of depth lives.

– Bloom and toast your spices. Frying the spices briefly in hot oil until they smell, and toasting ground spices in a dry pan for 20 to 30 seconds before adding them, gives a richer, more complex curry. Stir constantly though, they burn fast.

– Finish and rest the curry. Squeeze the lime and add cilantro at the end, then let the pot cool and sit a few hours or overnight in the fridge if you can, the flavors meld so much better. Reheat gently and add a splash of stock or a tablespoon of coconut milk if the sauce tightens up.