Kuku Paka (Chicken in a Spiced Coconut/ Tomato Sauc

Name: Kuku Paka (Chicken in a Spiced Coconut/ Tomato Sauce)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -3 tablespoons cooking oil or 2 -3 tablespoons butter; 1 large onion, finely chopped (about 1 1/2 cups); 2 green peppers, chopped (about 1 1/2 cups); 1 garlic clove, minced; ½ teaspoon ground ginger; 2 teaspoons curry powder; ¼ teaspoon ground cloves; 1 teaspoon salt; 1 (3 lb) roasting chickens, cut into serving-sized pieces; 1 cup water; 4 potatoes, cleaned and cut into quarters (about 2 lbs); 3 ripe tomatoes, cut into chunks (about 1 1/4 cups); 2 cups coconut milk; ¼ cup fresh cilantro or ¼ cup parsley, chopped; 1 tablespoon lemon juice (optional)

Servings: persons

2 -3 tablespoons cooking oil or 2 -3 tablespoons butter
1 large onion, finely chopped (about 1 1/2 cups)
2 green peppers, chopped (about 1 1/2 cups)
1 garlic clove, minced
½ teaspoon ground ginger
2 teaspoons curry powder
¼ teaspoon ground cloves
1 teaspoon salt
1 (3 lb) roasting chickens, cut into serving-sized pieces
1 cup water
4 potatoes, cleaned and cut into quarters (about 2 lbs)
3 ripe tomatoes, cut into chunks (about 1 1/4 cups)
2 cups coconut milk
¼ cup fresh cilantro or ¼ cup parsley, chopped
1 tablespoon lemon juice (optional)

1
Heat the oil in a large pot or dutch oven; over high heat fry the onions and green peppers for a few minutes, stirring constantly; stir in the minced garlic and fry for a minute longer; add the spices and salt and mix well.
2
Add the chicken to the pot (add another spoonful of oil if necessary to keep chicken from sticking); brown the chicken pieces on all sides; remove chicken and set aside.
3
Add the water to the pot and bring to a slow boil; add the potatoes and cook them until they begin to become tender.
4
Return the chicken to the pot and continue to cook at a low boil, stirring occasionally, until the chicken and potatoes are done.
5
Stir in the tomatoes and cook for a few minutes more.
6
Add add the coconut milk, reduce heat, and gently stir and simmer until sauce is thickened; stir in the lemon juice.
7
Garnish with the fresh coriander leaves or parsley immediately before serving;serve over rice.

633

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 -3 tablespoons cooking oil or 2 -3 tablespoons butter, 1 large onion, finely chopped (about 1 1/2 cups), 2 green peppers, chopped (about 1 1/2 cups), 1 garlic clove, minced, and more.

Yes, Kuku Paka (Chicken in a Spiced Coconut/ Tomato Sauce) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kuku Paka (Chicken in a Spiced Coconut/ Tomato Sauce)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions