Recipe video above. Are you ready to discover the world's easiest curry?? As in, a real one, made from scratch. Introducing - Kuku Paka! This chicken curry in a tomato coconut spiced sauce tastes like an Indian curry. Except it's African, and you can get everything you need from your regular grocery store. For a strictly traditional version, sear the chicken over charcoal for chargrilled flavour before adding into the sauce. To make this Monday-night-friendly, I've just pan-seared. Serves 4 hearty appetites or 5 to 6 regular servings.
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
Categories
Main
Cuisine
african
Steps
Season chicken - Pat chicken dry using paper towels then sprinkle with the salt and pepper.
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.
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.
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.
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.
Finish & serve - Stir in lemon and half of the coriander. Lade into bowls and serve garnished with the rest of the coriander!
Nutitrion
Serving Size: 1 serving
Calories: 631 kcal
Carbohydrates: 12 g
Protein: 38 g
Fat: 49 g
Saturated Fat: 25 g
Trans Fat: 0.1 g
Cholesterol: 200 mg
Sodium: 1062 mg
Sugar: 4 g
Unsaturated Fat: 20 g
Reviews
KimK on 2026-06-13 (5 stars): Nagi, you have done it again. This curry is amazing. Such beautiful aftertaste and so so easy. Made your flatbreads as a side, yummy.
Elise Jones on 2026-05-24 (5 stars): This is such a delicious recipe!it doesn’t mention in notes if it can be frozen- what is the recommendation?
Rachel on 2026-04-10 (5 stars): Such a simple tasty recipe! I added some veg (baby corn and okra) and served with flatbreads - absolutely delicious!
Rory on 2026-02-19 (5 stars): Wonderful dish! The flavors were wonderful and so deep despite the small ingredient list. Thank you!
Msmoo on 2026-01-27 (5 stars): Loved this, simple and very tasty, did make it vegetarian used mushrooms that needed using up, and frozen spinach... very versatile sauce..
Kristýna from Prague on 2026-01-20 (5 stars): Once again, your recipe did not fail me!
I used chicken breasts (that is the only part of chicken that I eat) and it was perfect. I could not imagine the recipe being so tasty!
Cooked it yesterday evening for next days to bring to work as a lunch and honestly, after the night sitting in the fridge it was even better than yesterday.
I love your recipes!
Kath on 2026-01-09 (5 stars): Made this ages ago and remembered enjoying it so thought I’d give it another go! OMG it is absolutely amazing - definitely dinner party food for curry lovers friends! Nagi, I have to give you credit for turning my ‘I don’t like chicken on the bone’ husband into a complete convert!!🥰🥰
Iris on 2026-01-04 (5 stars): This is such an amazingly tasty, unique flavoured dish. I made one recipe in a crockpot and it turned out so well. Definitely will make this time and time again. I made made sadza to go with it.
Meridith on 2025-12-04 (5 stars): Wow! I wasn’t expecting the savory, sweetness. Absolutely delicious!
Panzhu on 2025-10-27 (5 stars): This recipe is AMAZING!! Instant family favourite! I used eight chicken thighs (instead of thighs and drumsticks) and skipped the 1 1/4 tsp of salt and it still tastes fabulous. This curry goes really well with Nagi's Vegetable Curry and Greek yoghurt! Yum yum yum 😋
Molly on 2025-10-23 (5 stars): Thank you so much for this delicious recipe! The whole family loved it!! 😋
Misa on 2025-10-17 (5 stars): This is one of my go to recipe for chicken thighs. The flavor is unbelievably good. Thanks for sharing, Naji!
Melissa Schink-Edgu on 2025-10-16 (5 stars): This was an amazing recipe, and honestly turned out perfect. I ended up cooking it with basmati rice and fufu. My family loved it and it is definitely a winning recipe. Thank you for sharing!
Steve Merrick on 2025-09-27 (5 stars): I added 2 x green chillies for a little heat. For me what makes this recipe is the lemon juice it takes the flavour up a notch. Finally apart from being very popular with everyone who has tried it the recipe is consistent in texture and flavour every time.
