Meat

Creamy Coconut Chicken Curry

Kuku Paka Recipe

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 Recipe

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 😉

Kuku Paka Recipe

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.

Kuku Paka Recipe

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!

Kuku Paka Recipe

Finally, you can garnish the curry with Cilantro and serve it on top of rice.  It also goes great with naan bread.


Kuku Paka Recipe

Kuku Paka Recipe

Creamy Kuku Paka Coconut Chicken Curry
Print Recipe
Servings Prep Time
6 20
Cook Time
40
Servings Prep Time
6 20
Cook Time
40
Creamy Kuku Paka Coconut Chicken Curry
Print Recipe
Servings Prep Time
6 20
Cook Time
40
Servings Prep Time
6 20
Cook Time
40
Ingredients
Servings:
Instructions
  1. Before you start, hard boil 4 eggs. Peel the shells off and set the eggs aside.
  2. Heat the coconut oil in a large pot over medium heat. When the oil has melted, add the onion and tomato and sauté for about 3 minutes.
  3. Add the chicken thighs and stir. Cover the pot with a lid and let the chicken cook for a couple of minutes.
  4. Add the water, turmeric, cumin, ginger, garlic, salt, hot peppers, and potato. Bring the water to a boil. Once the water is boiling, reduce the heat to medium low. Simmer for 15-20 minutes partially covered.
  5. Pour in the coconut milk and add the eggs. Simmer on low heat for 10 minutes. Sprinkle with lemon juice and cilantro.
  6. Serve with Rice.
Nutrition
Nutrition Facts
Creamy Kuku Paka Coconut Chicken Curry
Amount Per Serving
Calories 641 Calories from Fat 495
% Daily Value*
Total Fat 55g 85%
Saturated Fat 43g 215%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 168mg 56%
Sodium 468mg 20%
Potassium 170mg 5%
Total Carbohydrates 29g 10%
Dietary Fiber 1g 4%
Sugars 6g
Protein 10g 20%
Vitamin A 6%
Vitamin C 10%
Calcium 2%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.
Please Note that these are just estimates calculated from the raw ingredients in the recipe.

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