Kuku paka, or African chicken curry, is a recipe from Kenya, which is on the east coast of Africa. It is so rich and flavorful! #30Seconds #food #recipe #african #curry #whatsfordinner #yum #delicious #africa #kukupaka
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Note: 30Seconds is a participant in affiliate advertising programs and this post may contain affiliate links, which means we may earn a commission or fees if you make a purchase via those links. Kuku paka, or African chicken curry, is a recipe from Kenya, which is on the east coast of Africa. Kukumeans "chicken" in Swahili and it is said thatpakarefers to any dish made with coconut milk. TheAfrican recipeis rich, flavorful and really simple to make at home. Boneless chicken thighsare used in this easy Africanchicken curry recipe, but you could use chicken breast if preferred. Just remember that chicken breast tends to dry out if overcooked. In Africa, you'll find this recipe made with not only chicken, but shrimp and crab. The rich curry is made with onion, garlic, a bay leaf, tomatoes, curry powder (curry has health benefits), ground cumin, chicken thighs (read about thehealth benefits of protein), unsweetened coconut milk and lemon juice. There's no long simmering required for thiscurry recipeeither. The curry cooks in less than 40 minutes on the stovetop. You could add somevegetablesto the dish to up the nutrition. Green peas, diced carrots, diced potatoes, cauliflower, mushrooms, spinach, kale or even green beans are good choices. If you don't have a can of coconut milk, evaporated milk or half and half is a good substitute. But to keep it dairy-free, go with the can of coconut milk. If you like a little sweetness in your curry, add a little brown sugar. You can also marinate the chicken before adding it to the pot in yogurt and turmeric to add even more tenderness and flavor. Serve this high-protein chicken curry fordinnerwith rice or your favoriteside dishes. Cuisine: AfricanPrep Time: 10 minutesCook Time: 35 to 40 minutesTotal Time: 45 to 50 minutesServings: 4Ingredients1 tablespoonolive oil1 onion, chopped3 cloves garlic, minced1bay leaf14. 5 ounces (1 can)crushed tomatoesor 14. 5 ounces (1 can)whole peeled tomatoes, drained2 - 3 teaspoonscurry powder(or to taste)1/4 teaspoonground cumin1 1/2 pounds boneless/skinless chicken thighs, cut into bite-sized pieces14 ounces (1 can)unsweetened coconut milk1 lemon, juiced (or to taste)Here's how to make it:Heat the olive oil in a large, deep skillet or soup pot over medium heat. Add the onion, garlic and bay leaf. Cook until onion is soft and beginning to brown, about 5 minutes. Add the tomatoes, curry powder and cumin. Season with salt, to taste. Cook about 5 minutes. Add the chicken. Cook about 15 to 20 minutes or until chicken is just cooked through. Chicken is cooked through at 165 degrees F internal temperature on a food thermometer. Reduce the heat to low. Gradually start stirring in the coconut milk and gently cook about 10 minutes. Stir in the lemon juice. Serve over rice. Store any leftovers in an airtight container in the fridge. Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography. Take 30 seconds andjoin the 30Seconds community, andfollow us on Facebookto get recipes in your newsfeed daily. Food, fun, health, happiness. 30Second Mobile, Inc. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon. com and affiliated sites.