Kuku Paka is a rich, creamy coconut curry traditionally made with chicken, coconut and hard boiled eggs. I omit the eggs in the recipe, but if you can eat them, try the traditional way!
If you can eat eggs, before you start, hard boil 4 eggs. Peel the shells off and set the eggs aside.
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.
Add the chicken thighs and stir. Cover the pot with a lid and let the chicken cook for a couple of minutes.
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.
Pour in the coconut milk and add the eggs. Simmer on low heat for 10 minutes. Sprinkle with lemon juice and cilantro.
Serve with Rice.
Notes
Nutrition Facts
Creamy Kuku Paka Coconut Chicken Curry
Amount Per Serving
Calories 641Calories from Fat 495
% Daily Value*
Total Fat 55g85%
Saturated Fat 43g215%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 168mg56%
Sodium 468mg20%
Potassium 170mg5%
Total Carbohydrates 29g10%
Dietary Fiber 1g4%
Sugars 6g
Protein 10g20%
Vitamin A6%
Vitamin C10%
Calcium2%
Iron16%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Nutrition Facts
Creamy Kuku Paka Coconut Chicken Curry
Amount per Serving
Calories
641
% Daily Value*
Fat
55
g
85
%
Saturated Fat
43
g
269
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
168
mg
56
%
Sodium
468
mg
20
%
Potassium
170
mg
5
%
Carbohydrates
29
g
10
%
Fiber
1
g
4
%
Sugar
6
g
7
%
Protein
10
g
20
%
Vitamin A
300
IU
6
%
Vitamin C
8.3
mg
10
%
Calcium
20
mg
2
%
Iron
2.9
mg
16
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Please comment to let us know how you liked it!!