Description
Discover the mouthwatering flavors of East African Kuku Paka, a delicious and creamy chicken curry that’s bursting with aromatic spices and coconut milk. This quick and easy recipe is perfect for a weeknight dinner.
Ingredients
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tbsp grated fresh ginger
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1 tsp smoked paprika
– 1/2 tsp ground turmeric
– 1/4 tsp cayenne pepper
– 1 cup coconut milk
– 1 cup chicken broth
– 2 tbsp tomato paste
– 1 tsp salt
– 1/4 cup chopped fresh cilantro
Instructions
1. – In a large skillet or Dutch oven, heat 2 tbsp of oil over medium-high heat.
2. – Add the diced onion and sauté for 3-4 minutes until translucent.
3. – Stir in the minced garlic and grated ginger, and cook for 1 minute until fragrant.
4. – Add the cumin, coriander, smoked paprika, turmeric, and cayenne pepper. Stir to coat the onions and bloom the spices.
5. – Add the chicken pieces and cook for 3-4 minutes, stirring occasionally, until the chicken is lightly browned.
6. – Pour in the coconut milk and chicken broth. Stir in the tomato paste and salt.
7. – Bring the mixture to a simmer and let it cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
8. – Remove from heat and stir in the chopped fresh cilantro.
9. – Serve the East African Kuku Paka over steamed basmati rice.
Notes
– For a creamier texture, you can add an extra 1/4 cup of coconut milk.
– Adjust the amount of cayenne pepper to your desired level of spiciness.
– This dish can be made ahead and reheated, or frozen for later use.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: East African