Kuku Paka (Kenyan Coastal Coconut Chicken Curry)

Name: Kuku Paka (Kenyan Coastal Coconut Chicken Curry)
Total time: 55 min
Yield: 4 servings
Cuisine: Kenyan & East African
Ingredients: 2 lb boneless chicken thighs; 1 can (13.5 oz) coconut milk; 2 onions, roughly chopped; 2 green chilies or jalapeños; 4 garlic cloves; 1-inch piece ginger; 2 Roma tomatoes, chopped; 1 lemon; ½ bunch cilantro, chopped; 1½ cups basmati rice; 2 tbsp oil; 2 tbsp curry powder; 1 tsp ground cumin; ½ tsp turmeric; 1 tsp salt

DinnerKenyan & East African55 minServes 4855 kcal54 g protein

Charred chicken simmered in a creamy coconut sauce built on a blended onion, chili, ginger and garlic paste, from Kenya's Swahili coast. Rich, bright and served with rice.

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Ingredients

2 lb boneless chicken thighs
1 can (13.5 oz) coconut milk
2 onions, roughly chopped
2 green chilies or jalapeños
4 garlic cloves
1-inch piece ginger
2 Roma tomatoes, chopped
1 lemon
½ bunch cilantro, chopped
1½ cups basmati rice

From your pantry: 2 tbsp oil, 2 tbsp curry powder, 1 tsp ground cumin, ½ tsp turmeric, 1 tsp salt.

Instructions

Toss the chicken with 1 tbsp oil, the turmeric, half the lemon juice and ½ tsp salt. Broil 4 inches from the heat until charred in spots, 5 to 6 minutes per side (it finishes in the sauce). Cut into chunks.
Blend the onions, chilies, garlic and ginger with ¼ cup water into a smooth paste. Start the rice.
Heat the remaining oil in a deep skillet over medium. Cook the paste with the curry powder and cumin, stirring often, until it darkens and stops smelling raw, 10 minutes.
Add the tomatoes and cook 5 minutes, then the coconut milk and chicken. Simmer gently, uncovered, until the sauce is thick and the chicken is 175°F inside, 12 to 15 minutes.
Season with salt and the rest of the lemon juice, top with cilantro and serve over rice.

Tip: On the coast the chicken is grilled over charcoal first; that smoky char is what makes kuku paka special, so don't skip the broiler step.