Kuku Paka Kenyan Chicken Curry
Delight your taste buds with **Kuku Paka Kenyan Chicken Curry**, a rich and aromatic East African dish that beautifully blends bold spices with creamy coconut milk for an irresistible flavor experience. This hearty curry features tender, bone-in chicken simmered to perfection with golden potatoes in a fragrant sauce infused with garlic, ginger, and a medley of warm spices like cumin, coriander, and turmeric. A touch of cayenne adds a hint of heat, balanced by the luscious sweetness of coconut milk and the zing of fresh lemon juice. Garnished with vibrant cilantro and served alongside fluffy rice, chapati, or ugali, this soul-warming meal is perfect for sharing. Quick to prepare yet deeply flavorful, this classic Kenyan recipe is sure to become a favorite in your kitchen!
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Recipe Information
Ingredients
- 1.5 kg Chicken (bone-in, skinless, cut into pieces)
- 400 ml Coconut milk
- 1 large Onion (finely chopped)
- 4 Garlic cloves (minced)
- 1 tbsp Ginger (minced)
- 2 medium Tomatoes (chopped)
- 2 Green chilies (slit lengthwise)
- 2 medium Potatoes (peeled and quartered)
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 0.5 tsp Turmeric powder
- 0.5 tsp Cayenne pepper
- 1 tsp Salt
- 2 tbsp Oil (vegetable or coconut)
- 2 tbsp Fresh cilantro (chopped)
- 1 Lemon (juiced)
- 250 ml Water
Instructions
Heat the oil in a large, deep pan over medium heat.
Add the chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic and ginger, and cook for 1-2 minutes until fragrant.
Add the chopped tomatoes and cook until soft, about 5 minutes.
Mix in the cumin powder, coriander powder, turmeric powder, cayenne pepper, and salt. Stir well to combine.
Add the chicken pieces to the pan and coat them with the spice mixture. Cook for 5-7 minutes, turning occasionally, until the chicken starts browning.
Add the quartered potatoes and green chilies to the pan.
Pour in the coconut milk and water, and bring the mixture to a gentle simmer.
Cover the pan and cook for 30-35 minutes, stirring occasionally, until the chicken is fully cooked and the potatoes are tender.
Adjust the seasoning with salt if needed.
Turn off the heat and stir in the lemon juice.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice, chapati, or ugali.
Nutrition Facts
Calories |
4028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.0 g | 299% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1275 mg | 425% | |
| Sodium | 3540 mg | 154% | |
| Total Carbohydrate | 131.8 g | 48% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 49.7 g | ||
| Protein | 362.8 g | 726% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 364 mg | 28% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 5955 mg | 127% | |
*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.
