Entree: Kenya – Western Kenya – Kuku Paka (Kenyan coconut curry chicken stewed in a spiced tomato and coconut sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1.5 lb (680 g) bone-in chicken thighs, about 6 thighs
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) vegetable oil, divided
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 3 cloves garlic, minced (about 9 g)
- 1-inch (25 g) piece fresh ginger, grated
- 1 tbsp (15 g) curry powder
- 1 tsp (2 g) ground turmeric
- 1/2 tsp (1 g) ground cumin
- 1 medium tomato, diced (about 6 oz / 170 g)
- 1 can (14 oz / 400 ml) coconut milk
- 1/2 cup (120 ml) chicken stock or water
- 1 tbsp (15 ml) tomato paste
- 1 small green chili, sliced (optional)
- 1 tbsp (15 ml) lime juice
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- Cooked white rice, chapati, or ugali for serving

Instructions

1. Season and sear: Pat the chicken thighs dry and season with 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper. Heat 1 tbsp (15 ml) oil in a heavy skillet or Dutch oven over medium-high heat. Brown the chicken 4–5 minutes per side until golden; remove and set aside.
2. Build the sauce: Reduce heat to medium and add the remaining 1 tbsp (15 ml) oil. Sauté the sliced onion 6–8 minutes until softened and beginning to brown. Add the garlic and ginger and cook 1 minute until fragrant.
3. Spice and tomato: Stir in the curry powder, turmeric, and cumin and cook 30 seconds to bloom the spices. Add the diced tomato and tomato paste, cook 3–4 minutes until the tomato softens and melds with the spices.
4. Simmer with coconut: Return the browned chicken to the pan. Pour in the coconut milk and 1/2 cup (120 ml) chicken stock or water. Add the sliced chili if using. Bring to a gentle simmer, cover partially, and cook 20–25 minutes until the chicken is cooked through and the sauce has thickened.
5. Finish and serve: Stir in the lime juice and adjust seasoning with salt as needed. Garnish with chopped cilantro and serve hot with steamed rice, chapati, or ugali.