Description
A rich and comforting East African chicken curry made with tender chicken, tomatoes, coconut milk, warm spices, and a fresh finish of lime and cilantro. It is deeply flavorful, creamy, and perfect served over rice.
Ingredients
Scale
- 2 pounds chicken thighs, bone-in or boneless, cut into large pieces
- 2 tablespoons oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 green chili, finely chopped
- 1 tablespoon ground curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 2 cups tomatoes, chopped
- 1 can (14 ounces) coconut milk
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
- Cooked white rice, for serving
Instructions
- Season the chicken with salt and black pepper. Mix the curry powder, cumin, and turmeric in a small bowl.
- Heat the oil in a large skillet or Dutch oven over medium heat. Brown the chicken pieces for 3 to 4 minutes per side until lightly golden, then transfer to a plate.
- In the same pan, add the onion and cook until soft. Stir in the garlic, ginger, and green chili, then cook for 1 minute until fragrant.
- Add the spice mixture and stir for 30 seconds. Add the chopped tomatoes and cook for 5 to 7 minutes until they begin to break down.
- Pour in the coconut milk and stir until smooth. Return the chicken to the pan and spoon some sauce over the top.
- Reduce the heat to low and simmer gently for 25 to 30 minutes, until the chicken is fully cooked and tender and the sauce has thickened.
- Stir in the lime juice and most of the chopped cilantro. Taste and adjust salt if needed.
- Serve over cooked white rice and garnish with the remaining cilantro.
Notes
- For deeper flavor, brown the chicken well before simmering.
- Keep the heat gentle after adding coconut milk so the sauce stays smooth.
- Add a boiled egg on top for a more traditional serving style.
- This curry tastes even better the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 640mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 165mg
Keywords: African chicken curry, kuku paka, East African coconut chicken, chicken curry with coconut milk, Kenyan chicken curry