Soy-Free Kuku Paka
Discover the flavors of East African cuisine with this Soy-Free Kuku Paka recipe, a fragrant coconut chicken curry that’s big on taste and free from soy. Tender bone-in chicken pieces are delicately simmered in a rich tomato-coconut sauce infused with aromatic spices like cardamom, cumin, and turmeric, creating the perfect harmony of savoriness and heat. Fresh ginger, garlic, and green chili pack in vibrant aromatics, while a splash of lemon juice brightens the dish just before serving. Quick to prepare yet deeply flavorful, this comforting curry pairs beautifully with steamed rice, chapati, or naan for a mouthwatering meal. Perfect for those seeking gluten-free, soy-free options, this dish is sure to become a family favorite!
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Recipe Information
Ingredients
- 1.5 kg Chicken, bone-in pieces (legs and thighs preferred)
- 400 ml Coconut milk
- 1 large Onion, finely chopped
- 4 Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 2 Green chili, chopped
- 400 g Tomatoes, pureed
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Cayenne pepper
- 4 Cardamom pods, crushed
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Lemon juice
- 0.5 cup Cilantro leaves, chopped
- 2 tablespoons Vegetable oil
Instructions
Clean and pat dry the chicken pieces. Set aside.
In a large pot, heat vegetable oil over medium heat. Add chopped onion and sauté until translucent and golden brown.
Add the minced garlic, grated ginger, and chopped green chili. Sauté for another 2 minutes until fragrant.
Stir in the ground coriander, cumin, turmeric, cayenne pepper, and crushed cardamom pods. Cook for 1 minute, allowing the spices to release their aroma.
Add the pureed tomatoes to the pot and cook for 5 minutes until the sauce thickens slightly.
Place the chicken pieces into the pot, stirring to coat them well with the tomato sauce. Cook for 5 minutes until the chicken starts to brown.
Pour in the coconut milk, ensuring the chicken is mostly submerged. Season with salt and black pepper.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 30-35 minutes, or until the chicken is cooked through and tender.
Stir in the lemon juice and adjust seasoning if needed.
Garnish with chopped cilantro before serving.
Serve hot with rice, chapati, or naan.
Nutrition Facts
Calories |
3946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.3 g | 329% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1200 mg | 400% | |
| Sodium | 3628 mg | 158% | |
| Total Carbohydrate | 115.0 g | 42% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 61.1 g | ||
| Protein | 285.8 g | 572% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 502 mg | 39% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 6057 mg | 129% | |
*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.
