Kuku Paka

Shopping list

• 1 kg chicken pieces, bone-in — thighs and drumsticks preferred

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• 3 tbsp vegetable oil

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• 1 piece onion — finely chopped

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• 4 clove garlic cloves — minced

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• 20 g fresh ginger — peeled and grated

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• 400 g tomatoes — tinned chopped

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• 400 ml coconut milk — full-fat tinned

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• 1 tsp ground cumin

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• 1 tsp ground coriander

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• 0.5 tsp turmeric

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• 1 tsp paprika

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• 0.25 tsp cayenne pepper — or to taste

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• 1 tsp salt

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• 2 tbsp lemon juice — freshly squeezed

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• 1 bunch coriander — chopped, for garnish

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Step by step

1. 1

   Season the chicken pieces with salt and set aside for 10 minutes.

2. 2

   Heat the vegetable oil in a large saucepan or casserole over medium-high heat.

3. 3

   Brown the chicken pieces in batches for 4– 5 minutes per side until golden. Remove and set aside.

4. 4

   Reduce heat to medium. Add the onion and sauté for 5 minutes until softened.

5. 5

   Stir in the garlic and ginger, cooking for 1 minute until aromatic.

6. 6

   Add the cumin, coriander, turmeric, paprika and cayenne. Stir constantly for 30 seconds to toast the spices.

7. 7

   Pour in the chopped tomatoes and cook for 6– 7 minutes, stirring occasionally, until the mixture thickens and the oil begins to separate.

8. 8

   Return the chicken to the pan, coating it in the spice mixture. Add the coconut milk and bring to a gentle simmer.

9. 9

   Cover and cook on low heat for 30– 35 minutes, turning the chicken occasionally, until tender and cooked through.

10. 10

    Stir in the lemon juice. Taste and adjust seasoning with additional salt if needed.

11. 11

    Garnish with fresh coriander and serve hot with steamed rice or ugali.