Kuku Paka - Kenyan Chicken Coconut Curry

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

chicken pieces

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while thighs are more economical.

green chili

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Bell pepper provides sweetness, while jalapeño adds heat at a lower cost.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

Homemade blends can be tailored for flavor and cost.

Start by making a homemade East African-style curry powder with 1 teaspoon fennel seeds, 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, 1 teaspoon fenugreek seeds, a few cardamom pods, and half a cinnamon quill, plus 1 dry red chili.

Roast the spices until smoky, then transfer to a spice grinder.

Make a paste with 2 chopped tomatoes, 1 green chili, 1 chopped onion, a big knob of ginger, 1 tablespoon of the roasted spice mix, 1 teaspoon turmeric, 1 teaspoon garlic powder, and 2 teaspoons sugar, adding water if necessary to blend.

Cut 1 pound of skinless chicken thigh fillets in half and score them slightly.

Rub half of the spice paste into the chicken and let it marinate for about 30 minutes, covered.

Heat 1.5 tablespoons of vegetable oil in a pan and sauté 1 chopped onion until it starts to soften.

Add the marinated chicken pieces to the pan, shaking off excess marinade, and fry for about 4-5 minutes.

Add the remaining marinade and the other half of the spice paste to the pan and continue cooking for about 15 minutes, stirring occasionally.

Pour in 200 ml of coconut milk and bring to a boil, then cover and let it simmer for about 10 minutes, scraping the bottom to prevent sticking.

Taste for seasoning and add salt to taste before serving.

Cooking Techniques

Equipment Needed

Spice Level: