Kuku Paku (Kenyan Coconut Chicken Curry)
This light and bright African Coconut Chicken Curry is a creamy and comforting dish: the perfect recipe for serving over steamed rice.
African Chicken with Coconut
This wonderfully flavorful curry comes from Kenya, along the East African coast. The word 'kuku' means 'chicken' in Swahili and many believe that 'paka' refers to a dish made with coconut milk. However, 'paka' is also the Punjabi word for 'delicious.' The combination of African and North Indian terms is a testament to the fusion of African, Arab, and Indian cultures in the coastal regions of Africa.
The dish is sometimes referred to in the full Swahili as 'kuku na nazi,' or 'chicken with coconut.'
Our African Coconut Chicken Curry Recipe
Spicy chili, garlic, and ginger mingle with creamy coconut, ample veggies, and, of course, chicken, in this traditional dish.
You will find recipe variations that include lemon juice and those that leave it out. Using lemon juice brings the dish closer to similar chicken and coconut dishes from further south along the East African coast.
We find that lemon juice adds a nice lightness and brightness to the creamy curry, while leaving it out creates a more hearty and deeper flavored dish. Either way the dish is delicious.
You might just have to try it both ways to determine which you like best!
Kuku Paku (African Coconut Chicken Curry)
Ingredients
- 1 teaspoon butter, unsalted
- ½ green pepper, diced
- ½ onion, minced
- 2 green chilies (mild jalapenos or small poblanos)
- 2 garlic cloves, minced
- 1 inch fresh ginger, minced (or ¼ teaspoon dry, ground ginger)
- 1 lb chicken breast
- 1 lb potatoes, diced
- 1 tomato, diced
- ½ small lemon, juiced (about 1 tablespoon juice), optional
- 1 tablespoon curry powder
- ½ teaspoon salt
- ¼ teaspoon turmeric
- 1 tablespoon unbleached all purpose flour
- 1 c water
- 1 c coconut milk
- 4-6 hard boiled eggs, peeled, optional
Instructions
- Melt butter in a large, skillet (cast iron works well). Add onions and green peppers and sauté for 5 minutes, until soft.
- Add the chicken and brown over medium high heat, until golden, 5-7 min.
- Add the potatoes, tomatoes, garlic, ginger, chilies, lemon juice (if using), turmeric, curry powder, and salt. Whisk the water into the flour until smooth. Add to the mixture the skillet. Simmer, uncovered over medium heat until the potatoes are tender and the mixture has begun to thicken.
- Mix in the coconut milk (and boiled eggs, if using) and simmer for an additional 15 minutes,
- Serve immediately with steamed white rice.
Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
I’m sooo glad to see you’ve included African dishes to your curious list! Born & raised in CAMEROON , this recipe will be tried, using Carolina Reaper or Bhut Ghost peppers, which we have grown and pickled in Minnesota. Thanks again‼️🌍🌶
There are so many wonderful places to try! We are doing our best to cover as many of them as we can! Hope you enjoy it Wanda!
Oh yeah, this was something else. Kenyan cuisine is somewhere that I have not been before, and as an explorer in the kitchen (as well as the restaurants) I envision to put as many stamps in my passport as possible. Each cuisine is filled with so many charms, and this has several of them.
Undeniably African in presentation, I loved the Indian influences that spiced up the sauce. No lemon juice for me, and even omitting it, the dish is still easy-going while providing a warm, filling, and wholesome meal. Thumbs up without a doubt.
So glad you enjoyed it!
Many thanks. I lived the first 30 years of my life in Kenya, but criminally had forgotten Kuku Paku!
For medical reasons I can not eat rice. I will try it 3 different ways.
1. The curry on its own. I think this is the kind of curry which simply does not need an accompaniment.
2. With chickpeas.
3.With a rice free version of a dosa.
I suspect all 3 versions will be equally good
Hi Richard. These sound like great ways to serve the curry! Enjoy!
Sound delicious and so different for me!
Thanks! It's a unique dish, but really tasty!