Entree: Tanzania – Dar es Salaam & Coast – Kuku Paka (Coastal Tanzanian coconut-curry chicken simmered in a spiced tomato-coconut sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 1 hr

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) bone-in chicken thighs, skin on or off as preferred, about 6 pieces
- Marinade:
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) plain yogurt
- 1 tsp (4 g) salt
- 1 tsp (2 g) ground cumin
- 1 tsp (3 g) curry powder (East African style if available)
- 1/2 tsp (2 g) ground turmeric
- 1/4 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) vegetable oil (for marinating and cooking)
- Sauce:
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, grated
- 1–2 fresh green chilies, sliced (optional) (about 10 g)
- 1 tbsp (15 g) tomato paste
- 1 cup (240 ml) crushed tomatoes or canned diced tomatoes
- 14 oz (400 ml) can coconut milk
- 1/2 cup (120 ml) chicken stock or water
- 1 tsp (4 g) sugar (optional, to balance acidity)
- 1 tsp (4 g) salt, or to taste
- 1/2 tsp (2 g) ground coriander
- 1/2 tsp (2 g) ground cumin (extra)
- Finish:
- 2 tbsp (8 g) chopped fresh cilantro
- 1 tbsp (15 ml) lime juice

Instructions

1. Marinate the chicken: In a bowl combine lemon juice, yogurt, salt, cumin, curry powder, turmeric, and 2 tbsp oil. Add chicken, coat well, and refrigerate at least 1 hour or overnight for best flavor.
2. Brown the chicken: Heat 2 tbsp oil in a large skillet or heavy pot over medium-high heat. Remove excess marinade and brown chicken pieces 3–4 minutes per side until golden (they need not be cooked through). Transfer browned chicken to a plate.
3. Sauté aromatics: In the same pan reduce heat to medium and add chopped onion. Cook until soft and beginning to color, about 6–8 minutes. Add garlic, ginger, and chilies and cook 1–2 minutes until fragrant.
4. Build the sauce: Stir in tomato paste and cook 1 minute, then add crushed tomatoes, coconut milk, and chicken stock. Add sugar, salt, ground coriander, and extra cumin; bring to a gentle simmer.
5. Simmer the chicken: Return browned chicken to the sauce, nestling pieces into the liquid. Cover and simmer over low heat 25–30 minutes until chicken is cooked through and sauce has thickened, turning the pieces once.
6. Finish and adjust: Stir in chopped cilantro and lime juice. Taste and adjust salt or a pinch more sugar if needed.
7. Serve: Spoon kuku paka over steamed rice, pilau, or flatbread and garnish with extra cilantro and a wedge of lime.