African coconut chicken curry - Kuku Paka

Name: African coconut chicken curry - Kuku Paka
Ingredients: 4 chicken thigh fillets (, skin-on and bone-in (~250g/8oz each) (Note 2); 4 chicken drumsticks (~150g / 5oz each) (Note 2); 3/4 tsp cooking / kosher salt; 1/2 tsp black pepper; 2 tbsp coconut oil (or vegetable, canola or other plain oil) (Note 1); 1 onion (, finely diced); 3 garlic cloves (, finely minced); 2 tsp ginger (, finely minced); 1 tbsp coriander powder; 1/2 tbsp cumin powder; 1/2 tbsp turmeric powder; 1 tsp pure chilli powder or cayenne pepper (, reduce or omit to taste (Note 3); 400g / 14 oz coconut milk (, full-fat (Note 4); 400g / 14 oz crushed canned tomato; 1 1/4 tsp cooking / kosher salt; 2 tbsp lemon juice (sub apple cider vinegar); 1/2 cup (lightly packed) coriander/cilantro leaves (sub parsley or baby spinach, or omit); Basmati rice

As seen on

RecipeTin Eats

Total Time

1 hour

Prep Time

15 minutes

Cook Time

45 minutes

Rating

(99)

Ingredients

4 servings

4 chicken thigh fillets (, skin-on and bone-in (~250g/8oz each) (Note 2)
4 chicken drumsticks (~150g / 5oz each) (Note 2)
3/4 tsp cooking / kosher salt
1/2 tsp black pepper
2 tbsp coconut oil (or vegetable, canola or other plain oil) (Note 1)
1 onion (, finely diced)
3 garlic cloves (, finely minced)
2 tsp ginger (, finely minced)
1 tbsp coriander powder
1/2 tbsp cumin powder
1/2 tbsp turmeric powder
1 tsp pure chilli powder or cayenne pepper (, reduce or omit to taste (Note 3)
400g / 14 oz coconut milk (, full-fat (Note 4)
400g / 14 oz crushed canned tomato
1 1/4 tsp cooking / kosher salt
2 tbsp lemon juice (sub apple cider vinegar)
1/2 cup (lightly packed) coriander/cilantro leaves (sub parsley or baby spinach, or omit)
Basmati rice

Beginner Dinner Sautéing Quick and Easy ...

How would you rate this recipe?

Preparation

Inline ingredients (beta)

Cook mode (keeps screen awake)

Click to complete

Step 1

Season chicken - Pat chicken dry using paper towels then sprinkle with the salt and pepper.

Step 2

Brown chicken - Heat oil in a large heavy based pot over high heat. Add the thighs, skin-side down, and cook for 4-5 minutes until golden brown. Turn and cook the other side for 1 minute. Transfer to a plate (it will still be raw inside). Then brown the drumsticks as best you can. I do 3 sides, 2 minutes each side. Transfer to the plate.

Step 3

Sauté aromatics - Turn heat down to medium high. Add the onion and cook for 1 minute until softened. Add garlic and ginger, cook for 30 seconds. Add the coriander, cumin, turmeric and chilli. Stir for 30 seconds.

Step 4

Sauce - Add coconut milk, tomato and salt. Stir, then return chicken into the pot (including juices on the plate). Submerge chicken as best you can.

Step 5

Simmer 30 min - Once the sauce comes to a simmer, reduce the heat so it’s bubbling gently. Cover and cook for 10 minutes. Remove the lid and simmer for a further 20 minutes, stirring occasionally to ensure the base doesn't catch.