Best 2 Kuku Paka Kenyan Chicken Curry Recipes

Tantalize your taste buds with Kuku Paka, a harmonious blend of succulent chicken, aromatic spices, and creamy coconut milk, originating from the vibrant culinary traditions of Kenya. This delectable dish, also known as Kenyan Chicken Curry, is a symphony of flavors that will transport you to the heart of East Africa. Discover the culinary secrets behind this beloved dish through our carefully curated collection of Kuku Paka recipes, each offering a unique interpretation of this classic Kenyan delicacy. From traditional family recipes passed down through generations to innovative fusion creations, our selection caters to every palate and cooking style. Embark on a culinary journey and experience the beauty of Kenyan cuisine with our diverse range of Kuku Paka recipes.

Let's cook with our recipes!

KUKU PAKA RECIPE

Kuku Paka Recipe image

Delicious, one pot coconut chicken curry which originated from coastal regions of East Africa.

Provided by Abi Olayiwola

Categories Dinner Lunch

Time 1h

Number Of Ingredients 11

Ingredients

2 Onions (medium size)
3 cm Ginger (or thumb size)
3 cloves Garlic
1 Scotch bonnet
½ can Chopped tomatoes (or 2 beef tomatoes, chopped)
1 teaspoon Coriander
1 tablespoon Mild curry powder
4 legs Chicken
2 tablespoons Oil
½ can Coconut milk (or 200ml)
Salt (to taste)

Steps:

Blend one onion, ginger, garlic, scotch bonnet pepper, tomatoes, coriander powder and curry powder into a paste in a food processor.
Slash the chicken. Make around 3 slashes in which ever direction you prefer on each side. Rub some salt all over the chicken and place in a bowl.
Pour the the blended paste over the chicken and mix thoroughly with your hands. Keep aside to marinate for 20 mins.
While the chicken is marinating; chop the remaining onion finely.
Heat the oil in a saucepan under medium heat.
Add the onions into the pan and cook until soft and translucent.
Remove the chicken pieces from the paste and add into the pan. Sear on each side to brown.
Add the left over paste into the pan, add the coconut milk and a little salt to taste.
Cover the pan. Allow sauce to cook and the flavors to develop. This should take around 20 mins but is dependent on whether you are using soft or hard chicken. Hard chicken will take longer to cook properly.
Remove from heat and serve with coriander garnish.

Nutrition Facts : Calories 474 kcal, Carbohydrate 11 g, Protein 23 g, Fat 38 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 120 mg, Sodium 192 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

KUKU PAKA (KENYAN CHICKEN CURRY)

Kuku Paka (Kenyan Chicken Curry) image

Make and share this Kuku Paka (Kenyan Chicken Curry) recipe from Food.com.

Provided by evelynathens

Categories Chicken

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

3 lbs chicken, cut into pieces
1 onion, chopped
2 -3 hot chili peppers, minced
2 tablespoons fresh ginger, peeled and minced
2 tablespoons garlic, chopped
1/4 cup oil or 1/4 cup ghee
1 tablespoon curry powder
2 teaspoons cumin seeds or 3/4 teaspoon ground cumin
2 cups chopped tomatoes or 2 cups tomato sauce
2 cups coconut milk (15-ounce can)
salt and pepper
1/2 cup cilantro, chopped

Steps:

Add the onion, chiles, ginger and garlic to a food processor or blender and process until smooth. Add a little water if necessary.
Heat the oil or ghee in a large pot or wok over medium flame. Add the onion puree, curry powder and cumin and sauté, stirring frequently, for 5 to 8 minutes, or until cooked down. Stir in the tomatoes and simmer for 3 to 4 minutes. Then add the chicken, coconut milk, salt and pepper. Reduce heat to low and simmer, covered, until the chicken is cooked through and tender, anywhere from 30 minutes to an hour. Add more water as needed. Adjust salt and pepper, to taste.
Stir in the cilantro. Serve with with rice or chapatti.
Variations: For authentic flavor, grill the chicken pieces before stirring them into the simmering sauce. If you like, you can also use boneless, skinless chicken breasts or thighs.
Some recipes add potatoes or hard-boiled eggs to the curry. The potatoes can be cooked ahead, cut into chunks and stirred into the curry toward the end.
Eliminate the hot chiles for a milder dish. Or substitute a chopped sweet bell pepper.
Reserve some of the coconut cream that gathers at the top of the can and stir it into the sauce at the very end for extra silky results.

Tips for Making Kuku Paka:

Use fresh, high-quality ingredients for the best flavor.
If you don't have fresh coconut milk, you can use canned coconut milk instead.
Adjust the amount of chili pepper to your desired level of spiciness.
If you don't have a blender, you can grate the coconut and onion by hand.
Serve Kuku Paka with steamed rice, chapati, or your favorite side dish.

Conclusion:

Kuku Paka is a delicious and flavorful Kenyan chicken curry that is easy to make at home. With its unique blend of spices and coconut milk, this dish is sure to be a hit with your family and friends. So next time you're looking for a new and exciting chicken recipe, give Kuku Paka a try!