African coconut chicken curry - Kuku Paka

Name: Kari ayam kelapa afrika - Kuku Paka
Total time: 60 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 4 chicken thigh fillets (, skin-on and bone-in (~250g/8oz each) (Note 2)); 4 chicken drumsticks ((~150g / 5oz each) (Note 2)); 3/4 tsp cooking / kosher salt; 1/2 tsp black pepper; 2 tbsp coconut oil ((or vegetable, canola or other plain oil) (Note 1)); 1 onion (, finely diced); 3 g arlic 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)); 400 g / 14 oz coconut milk (, full-fat (Note 4)); 400 g / 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

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

⏱️ 60 min 🔪 Prep: 15 min 🔥 Cook: 45 min 📊 Medium ⭐ 5.0 (121) 👁️ 7 views

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Foto: RecipeTin Eats

Ingredients

4 servings

4 chicken thigh fillets (, skin-on and bone-in (~250g/8oz each) (Note 2))
4 chicken drumsticks ((~150g / 5oz each) (Note 2))
3/4 tsp cooking / kosher salt
1/2 tsp black pepper
2 tbsp coconut oil ((or vegetable, canola or other plain oil) (Note 1))
1 onion (, finely diced)
3 g arlic 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))
400 g / 14 oz coconut milk (, full-fat (Note 4))
400 g / 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

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!