Kuku Paka is a rich, creamy coconut curry made with chicken and hard boiled eggs. In case you are wondering where the name of this dish came from, I will tell you! In Swahili, Kuku translates to chicken and Paka means made from coconut. So hence Kuku Paka roughly translates to Coconut Chicken.
Before you start, hard boil 4 eggs (you can prepare more if you love eggs, but I think 4 is enough for the serving size). Peel and set them aside.
Kuku Paka is a known for being creamy and yellow, but it doesn’t get that distinct look until you add the coconut milk at the end. So don’t worry if it looks more like the photos below while you are following the recipe. Totally normal 😉
I mention in the recipe that you can add hot peppers to the curry. Pretty much all indian curries have hot peppers added to them because we like it spicy! I have little kids, so I don’t chop them up but if you’d like some extra heat, chop up the peppers before adding them to the mix.
The key to making this dish creamy is the coconut milk. If you would like to reduce the fat and calories in the dish, you can use light or reduced fat coconut milk. The curry will still taste amazing, but it will not have the creaminess that kuku paka is known for. If you don’t care too much about your kuku paka looking creamy, go ahead and save some calories by using light coconut milk. But for this recipe, I have listed the full fat version in the ingredients to keep it authentic!
Finally, you can garnish the curry with Cilantro and serve it on top of rice. It also goes great with naan bread.