Low Sodium Kuku Paka
Discover the vibrant flavors of East Africa with this *Low Sodium Kuku Paka*—a lighter, heart-healthy twist on a traditional Swahili coconut chicken curry. Perfect for those seeking big flavor without the extra sodium, this recipe features tender chicken thighs simmered in creamy coconut milk, aromatic spices like turmeric and cumin, and a tangy hint of fresh lemon juice. A medley of ginger, garlic, and green chili creates an unforgettable depth of flavor while finely chopped cilantro adds a burst of freshness. Ready in just an hour, this comforting dish pairs beautifully with steamed rice or warm flatbreads, making it a wholesome and satisfying dinner option. Packed with global flavors and lower on salt, it’s perfect for health-conscious foodies craving something new and exciting!
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Recipe Information
Ingredients
- 1.5 pounds Chicken thighs
- 1 can Coconut milk
- 1 large Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 2 medium Tomatoes, chopped
- 1 Green chili, finely chopped
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Black pepper
- 0.5 cup Cilantro, chopped
- 2 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 0.5 cup Low sodium chicken broth
Instructions
Begin by washing the chicken thighs and patting them dry with paper towels. Cut the thighs into medium-sized pieces and set aside.
Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the chopped tomatoes and green chili to the pan. Cook for 3-4 minutes until the tomatoes soften.
Stir in the coriander powder, cumin powder, turmeric powder, and black pepper, cooking the spices for another 1-2 minutes.
Add the chicken pieces to the pan, stirring to coat them with the spice mixture. Cook for 5-7 minutes until the chicken is lightly browned.
Pour in the coconut milk and the low sodium chicken broth. Bring the mixture to a gentle simmer, cover the pan, and let it cook for 20-25 minutes, or until the chicken is fully cooked and tender.
Remove the lid, stir in the lemon juice and half of the chopped cilantro. Let the dish simmer for an additional 5 minutes to blend the flavors.
Taste and adjust any seasoning if necessary. Remember, this is a low sodium dish, so avoid adding salt.
Garnish the Kuku Paka with the remaining chopped cilantro and serve hot with rice or flatbreads.
Nutrition Facts
Calories |
2010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.6 g | 137% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 954 mg | 41% | |
| Total Carbohydrate | 75.8 g | 28% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 43.7 g | ||
| Protein | 187.0 g | 374% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 282 mg | 22% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 3374 mg | 72% | |
*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.
