Tamu Sana Kuku Paka
Dive into the rich and aromatic flavors of East African cuisine with Tamu Sana Kuku Paka, a delectable chicken curry infused with the creamy goodness of coconut milk and bold spices. This dish features tender, smoky charred chicken simmered in a vibrant sauce crafted with sautéed onions, fragrant garlic, ginger, and a medley of spices like turmeric, coriander, and cumin. Fresh tomatoes and green chilies bring a subtle tang and heat, while lime juice adds a zesty finish. Garnished with fresh coriander leaves, this one-pot wonder is perfect for pairing with steamed rice, soft chapati, or naan, making it a comforting and flavorful meal. Perfect for family dinners or special occasions, this coconut chicken curry recipe is the ultimate fusion of smoky, savory, and creamy flavors in every bite.
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Recipe Information
Ingredients
- 1 Whole chicken (cut into 8 pieces, skin removed)
- 400 ml Coconut milk
- 1 large Onion (finely chopped)
- 4 cloves Garlic (minced)
- 2 teaspoons Ginger (grated)
- 2 tablespoons Coconut oil (or vegetable oil)
- 1 teaspoon Turmeric powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 2 medium Tomatoes (finely chopped)
- 2 Fresh green chilies (slit lengthwise)
- 1 Lime (juice)
- 2 tablespoons Fresh coriander leaves (chopped, for garnish)
- 1.5 teaspoons Salt
- 200 ml Water
Instructions
Begin by roasting the chicken pieces for added flavor. Lightly char the chicken over a grill or an open flame for 5-8 minutes until they develop a smoky aroma and some golden spots. Set aside.
In a large skillet or pan, heat the coconut oil over medium heat. Add the chopped onion and sauté until golden brown, about 8-10 minutes.
Add the minced garlic and grated ginger. Stir and cook for 1-2 minutes until fragrant.
Sprinkle the turmeric, coriander, and cumin powder into the onion mixture. Stir and cook for another 1-2 minutes to toast the spices.
Add the chopped tomatoes and green chilies to the pan. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and form a thick paste.
Pour in the coconut milk and water, stirring to combine. Season with salt, then bring the mixture to a gentle simmer.
Carefully add the roasted chicken pieces into the sauce. Ensure they are well-coated with the coconut curry. Lower the heat to medium-low and cover the pan. Let the chicken simmer for 25-30 minutes, stirring occasionally, until fully cooked and tender.
Once the chicken is cooked, squeeze in the juice of one lime. Adjust salt and spice levels to taste.
Garnish with chopped fresh coriander leaves and serve hot with steamed rice, chapati, or naan.
Nutrition Facts
Calories |
178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 774 mg | 34% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 11.0 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 457 mg | 10% | |
*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.
