Kuku Paka! African Chicken Curry

By RecipeTin Eats · 45 min

Ingredients

Instructions

1. Pat the chicken dry with paper towels, then season it with the salt and pepper.
2. Heat the oil in a large heavy-based pot over high heat. Add the thighs skin-side down and cook for 4-5 minutes until golden. Turn and cook the other side for 1 minute, then transfer to a plate; the thighs will still be raw inside. Brown the drumsticks on all sides, about 2 minutes per side, then add them to the plate.
3. Lower the heat to medium-high. Cook the onion for 1 minute until softened, then add the garlic and ginger and cook for 30 seconds. Add the coriander, cumin, turmeric and chilli and stir for 30 seconds.
4. Add the coconut milk, tomato and salt and stir. Return the chicken and any juices on the plate to the pot, submerging the chicken as well as you can.
5. Once the sauce reaches a simmer, reduce the heat to a gentle bubble. Cover and cook for 10 minutes. Uncover and simmer for a further 20 minutes, stirring occasionally so the base does not catch.
6. Stir in the lemon juice and half the coriander. Serve in bowls topped with the remaining coriander, with basmati rice.

Summarized from RecipeTin Eats's video. Watch it for the details.

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