Kuku Paka is a superb East-African chicken curry that features grilled spiced chicken and boiled eggs simmered in a rich coconut milk sauce.

This recipe benefits from a short marinade time, but that aside, it cooks in around 45 minutes.

East African Coconut Chicken Curry

I'm hitting you up with another curry recipe today, and this one, like so many on my site, is not from India.

I've got everything from Jamaican curry goat, to Japanese katsu chicken curry, and Thai prawn massaman curry, Chinese chicken curry (takeaway style) to a South African lamb Durban curry.

Kuku paka is an East African curry that has Indian and Arabic influences.

My version uses boneless chicken thighs that are marinated before being grilled to give them a smoky charred flavour.

The leftover marinade is fried to get the flavours really rocking and rolling before adding loads of coconut milk.

The chicken is then finished in the sauce with some boiled eggs.

If you love rich and creamy curries and you are looking for something new, this recipe is the one you are looking for. It is simply sublime!

Frequently Asked Questions

Do I have to grill the chicken?

Can I use bone-in chicken?

Do I have to add the eggs?

No, there are many variants of this recipe without them, but I think they add a beautiful silkiness to the dish, and I love eggs in a curry.

What chillies should I use?

You should use chillies to deliver a heat level that you are comfortable with. Bear in mind that the coconut milk in this recipe will temper a lot of the heat from the chilli, so don't be afraid of going bolder than you would normally go.

Serving Suggestions

I've served my kuku paka with some simply cooked basmati rice in the photographs on this page.

A pilau or pilaf rice would work exceptionally well with this recipe. I would probably add something with a little sweetness to double down on the sweet coconut vibes; this fruity pilau rice would be perfect.

As I mentioned above, it is a dish popular within Indian and Arabic communities in the East Coast of Africa, and some flatbread would be a common choice, with chapatis being particularly good.

If you want something a little different but in keeping with this recipe, fried plantain works exceptionally well.

Equipment Used

I only mention specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Hob/stovetop.
• Grill/broiler.
• 28cm or 11" frying pan.
• Small saucepan for boiling eggs.
• Stirring and serving spoons.
• Kitchen tongs.
• Mixing bowl.
• Chopping board.
• Kitchen knife.
• Mini blender.
• A combination of weighing scales, a measuring jug, measuring cups and spoons.