Kuku Paka — Kenyan Coconut Chicken Curry

Shopping list

• 1.2 kg chicken thighs and drumsticks — skin on, bone in

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• 400 ml coconut milk — full-fat

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• 2 piece medium onions — finely chopped

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• 4 piece tomatoes — chopped

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• 4 clove garlic cloves — minced

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• 2 tbsp fresh ginger — grated

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• 1 piece green chilli — slit lengthways

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• 2 tsp ground cumin

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• 1 tsp ground coriander

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• 1 tsp turmeric

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• 1 tsp ground cardamom

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• 1 tsp paprika

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• 3 tbsp vegetable oil

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• 2 tbsp lemon juice — freshly squeezed

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• 20 g fresh coriander — chopped

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• 1.5 tsp salt — or to taste

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• 0.5 tsp black pepper — freshly ground

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Step by step

1. 1

   Season the chicken pieces generously with salt and black pepper.

2. 2

   Heat the oil in a large, heavy-based pot or casserole over medium-high heat. Brown the chicken pieces in batches, about 4– 5 minutes per side, until golden. Remove and set aside.

3. 3

   In the same pot, add the onions and cook over medium heat for 6– 7 minutes until softened and lightly golden.

4. 4

   Add the garlic and ginger and cook for 1 minute until fragrant.

5. 5

   Add the cumin, coriander, turmeric, cardamom, and paprika. Stir for 30 seconds until the spices are aromatic.

6. 6

   Add the chopped tomatoes and cook for 8– 10 minutes, stirring occasionally, until they break down into a thick sauce.

7. 7

   Return the chicken to the pot along with any accumulated juices. Add the slit green chilli.

8. 8

   Pour in the coconut milk and add 150ml water. Stir to combine. Bring to a gentle simmer.

9. 9

   Cover and simmer over low heat for 35– 40 minutes, stirring occasionally, until the chicken is cooked through and tender, and the sauce has thickened.

10. 10

    Stir in the lemon juice and half the fresh coriander. Taste and adjust seasoning.

11. 11

    Serve hot, garnished with the remaining coriander, alongside steamed rice or chapati.