Nut-Free Kuku Paka
Savor the comforting flavors of East African cuisine with this vibrant Nut-Free Kuku Paka recipe, a delicious twist on the classic. This creamy coconut chicken curry skips the nuts but delivers bold, aromatic flavors through a beautiful blend of cumin, coriander, turmeric, and fiery red chili. Tender chicken thighs are marinated to perfection, simmered in rich coconut milk, and infused with sautéed onions, tomatoes, garlic, and ginger for a luxurious sauce that pairs effortlessly with rice or flatbread. With its simple preparation, allergy-friendly ingredients, and irresistibly fragrant finish, Nut-Free Kuku Paka is a flavorful, family-friendly dish that’s sure to become a dinner favorite. Perfect for weeknight meals or entertaining!
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Recipe Information
Ingredients
- 1 kg Chicken thighs, boneless and skinless
- 400 ml Coconut milk
- 1 large Onion, finely chopped
- 4 pieces Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 large Tomatoes, diced
- 2 teaspoons Cumin powder
- 2 teaspoons Coriander powder
- 1 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1.5 teaspoons Salt
- 2 tablespoons Lemon juice
- 3 tablespoons Vegetable oil
- 0.5 cup Fresh coriander leaves, chopped
Instructions
Begin by marinating the chicken with lemon juice, 0.5 teaspoon of salt, 1 teaspoon of cumin powder, and 1 teaspoon of coriander powder. Set it aside for at least 15 minutes.
In a large pot or deep skillet, heat the vegetable oil over medium heat. Add the onions and sauté until they are soft and translucent, about 5 minutes.
Stir in the garlic and ginger, cooking until fragrant, about 1 minute.
Add the diced tomatoes and cook until they start to break down and form a paste, around 5-7 minutes.
Mix in the turmeric powder, red chili powder, the remaining cumin and coriander powders, and 1 teaspoon of salt. Cook for another 2 minutes, stirring to blend the spices with the tomato mixture.
Add the marinated chicken to the pot. Stir to coat the chicken with the spice mixture. Cook for about 10 minutes, allowing the chicken to brown slightly.
Pour in the coconut milk and stir well. Bring the mixture to a gentle simmer. Reduce the heat to low, cover, and cook for about 30 minutes, or until the chicken is cooked through and tender.
Taste and adjust seasoning if needed. Garnish with fresh coriander leaves before serving.
Serve hot with rice or flatbread to soak up the delicious sauce.
Nutrition Facts
Calories |
2790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.2 g | 198% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 1250 mg | 417% | |
| Sodium | 4538 mg | 197% | |
| Total Carbohydrate | 81.9 g | 30% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 46.3 g | ||
| Protein | 270.1 g | 540% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 482 mg | 37% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 4788 mg | 102% | |
*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.
