Kuku paka coconut chicken curry
An East African chicken curry in a coconut and tomato sauce, brightened with lemon at the end. Browned in the pot then left to simmer, so most of the time is hands-off.
- Prep
- 15 minutes
- Cook
- 45 minutes
- Makes
- 4 portions
- Difficulty
- Easy
In one portion
These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.
To see how one portion fits your day, work out your daily calories and protein.
- Calories
- 784kcal
- Protein
- 38g
- Carbs
- 69g
- Fat
- 38g
Where the calories come from
- Protein 20%
- Carbs 36%
- Fat 44%
- Fibre
- 4.2 g
- Sugar
- 8 g
- Salt
- 0.59 g
What it costs at Tesco
Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.
£1.28a portion
We base this on how much of each product the recipe uses. Half a pack costs half the price.
We last updated these Tesco prices on .
Ingredients
- 370g chicken thigh
- 220g chicken drumstick
- 2 tbsp coconut oil
- 1 onion, finely diced
- 3 cloves of garlic, finely minced
- 4g fresh ginger, finely minced
- 1 tbsp ground coriander
- 1 ½ tsp ground cumin
- 1 ½ tsp turmeric
- 1 tsp chilli powder
- 400ml coconut milk, full-fat
- 400g chopped tomatoes
- 2 tbsp lemon juice
- 10g fresh coriander, leaves
- 300g basmati rice, to serve
Method
Pat dry the chicken drumsticks and thighs, then season all the pieces with salt and pepper.
Put the coconut oil in a large, heavy pot and turn the hob to high. Lay the thighs in skin down and give them 4-5 minutes to turn golden. Flip them for 1 minute, then lift them out.
Next, give the drumsticks about 2 minutes on each of 3 sides. Put them with the thighs, leaving all the chicken raw in the middle for now.
Lower the heat to medium-high. Soften the onion for 1 minute, then give the garlic and ginger 30 seconds. Finally, stir the chilli powder, turmeric, ground cumin and ground coriander through for 30 seconds.
Stir in the chopped tomatoes and coconut milk, adding a pinch of salt. Return the chicken, juices and all, and push the pieces down until the sauce covers them.
Lid on, keep it at a gentle simmer for 10 minutes. For the next 20 minutes, leave the lid off and let it simmer on, stirring every so often so the base does not catch. Before you take it off the heat, check the chicken is cooked through, with no pink.
Have the basmati rice cooking in salted boiling water while the curry finishes. Drain it once tender.
Stir half the fresh coriander and the lemon juice into the curry. Serve it on the rice and scatter over what is left of the coriander.
Adapted from RecipeTin Eats
