Swahili Kuku Paka (Coconut Chicken Curry)
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 1kg bone-in chicken pieces
- • 400ml thick coconut milk
- • 200ml coconut cream
- • 2 tbsp vegetable oil
- • 1 large onion, blended
- • 4 garlic cloves and 1 thumb ginger, ground into paste
- • 2 green finger chillies, sliced
- • 1 tsp ground turmeric
- • 1 tsp ground cumin
- • 1 tsp ground coriander
- • 2 tbsp fresh lemon juice
- • 1 tsp salt
- • Fresh coriander, chopped for garnish
Preparation Steps
Rub chicken with half the ginger-garlic paste, lemon juice, turmeric, and salt; grill over charcoal or broil until lightly charred and smoky.
Heat oil in a wide pan, fry blended onion until golden, then add remaining ginger-garlic paste, green chillies, cumin, and coriander; fry for 3 minutes.
Pour in thick coconut milk and simmer for 10 minutes until aromatic and reduced.
Submerge the charred chicken pieces into the bubbling coconut gravy; simmer for 15 minutes so the smoky flavour infuses the sauce.
Stir in coconut cream and fresh lemon juice; warm through without boiling.
Garnish with fresh chopped coriander and serve hot with coconut rice or Swahili chapati.