Dairy-Free Kuku Paka
Experience the exotic flavors of East Africa with this **Dairy-Free Kuku Paka**, a comforting coconut chicken curry that’s bursting with warmth and aroma. This modern twist on the traditional Swahili dish skips dairy while featuring tender, bone-in chicken simmered in a luscious coconut milk base infused with a symphony of spices like cumin, turmeric, and garam masala. The vibrant blend of fresh ginger, garlic, and green chilies adds a zingy, aromatic layer, beautifully balanced by tangy lemon juice and a sprinkle of fresh cilantro. Perfectly suited for weeknight dinners or special occasions, this one-pot wonder is quick to prepare in under an hour and pairs beautifully with fluffy rice or soft flatbreads. Naturally dairy-free and gluten-free, it’s an inviting recipe that promises to transport your taste buds to the coastline of Kenya.
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Recipe Information
Ingredients
- 1 kg Chicken, bone-in, skinless
- 2 tablespoons Coconut oil
- 1 large Onion, finely chopped
- 4 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 Green chilies, chopped (adjust to taste)
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 2 medium Tomatoes, finely chopped
- 400 ml Coconut milk
- 1 cup Water
- 1 teaspoon Salt
- 1 cup Fresh cilantro, chopped
- 2 tablespoons Lemon juice
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the cumin seeds and let them sizzle for a few seconds until aromatic.
Add the chopped onions and sauté until golden brown.
Stir in the minced garlic, grated ginger, and chopped green chilies. Cook for another 2-3 minutes.
Add the coriander powder, turmeric powder, and garam masala. Mix well to coat the aromatics with the spices.
Add the chopped tomatoes and cook until they soften and oil starts to separate from the mixture.
Place the chicken pieces into the pot and brown them slightly on all sides for about 5 minutes.
Pour in the coconut milk and water, stirring to combine everything well.
Season with salt and bring to a simmer. Cover the pot and let it cook on low heat for about 25-30 minutes, or until the chicken is fully cooked and tender.
Stir in the lemon juice and adjust seasoning if needed.
Garnish with fresh chopped cilantro before serving.
Serve hot with rice or flatbread.
Nutrition Facts
Calories |
2806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.1 g | 217% | |
| Saturated Fat | 61.8 g | 309% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 840 mg | 280% | |
| Sodium | 3231 mg | 140% | |
| Total Carbohydrate | 90.9 g | 33% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 49.1 g | ||
| Protein | 246.1 g | 492% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 420 mg | 32% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 4502 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
