I was happy that the weather cooled down a little bit so that I could sneak this dinner into our springtime menu. The sauce was beyond creamy and delicious. Typically, this dish is prepared with charcoal-grilled chicken; I loved that this recipe was adapted to make using the broiler instead- perfect in cooler weather.
This recipe was adapted from Let’s Eat by Zaynab Issa, via Bon Appétit. It is a wonderful version of this popular East African-Indian chicken curry. It gave my son, who is studying World History in high school, a moment to review the impact and influences of the Indian Ocean trade routes prior to 1450 with our family. 😉 In Swahili, the trade language formed across the Indian Ocean, Kuku means chicken and Paka means to smear, to spread, or to apply.
The original recipe recommends using boneless thighs but notes that any cut of chicken, or a mix of breasts, tenders, or drumsticks (with pieces of similar size), could be substituted. A mix of vegetables can also be used in lieu of chicken to create a vegetarian version. I served it over rice with steamed spinach. Fast and fabulous.
Yield: 4 to 6 Servings
- 3 to 6 garlic cloves
- 2 lemons, divided (one for marinade & one for serving)
- 1 1/4 tsp Morton kosher salt, divided, plus more (or 2 1/2 tsp Diamond Crystal kosher salt)
- 1/4 tsp smoked paprika or Kashmiri chile powder
- one pinch or dash of cayenne pepper (omit if using Kashmiri chile powder)
- 2–3 lbs skinless, boneless chicken thighs (about 8 to 10 large)
- 1 medium yellow onion
- 1 plum tomato
- 1 medium jalapeño or 1–2 green Thai chiles, seeded and ribbed
- 1/4 cup (packed) cilantro leaves with tender stems, plus more for serving
- 2 T extra-virgin olive oil
- 1/4 tsp ground coriander
- 1/4 tsp ground cumin
- 1/8 tsp ground turmeric
- 1 can (13.5 oz) unsweetened coconut milk
- 4 T (1/4 cup) heavy cream (can substitute nondairy milk or additional coconut milk)
- Basmati rice and/or crusty bread, for serving
- Finely grate the garlic cloves into a large bowl with a Microplane; alternatively, a garlic press can be used.
- Cut 1 lemon in half and squeeze juice into the bowl; discard seeds.
- Mix in 1/2 tsp Morton kosher salt (or 1 tsp Diamond Crystal) and the smoked paprika and cayenne pepper (or Kashmiri Chile powder).
- Add the skinless, boneless chicken thighs (I used 10) and toss to evenly coat.
- Cover bowl and let sit at room temperature 30 minutes. Meanwhile, make the curry base.
- Coarsely chop the onion, tomato, chile(s) (depending on how spicy your chiles are and your heat tolerance), and cilantro. Transfer to a blender or food processor and blend or process until smooth. (I used a Vitamix.)
- Place an oven rack in the highest position. Heat the broiler. (I set my oven to Broiler+Max at 500 degrees.)
- Heat the extra-virgin olive oil in a high-sided skillet or large pot over medium. (I used a large, low, and wide enameled cast iron pan.)
- Add ground coriander, ground cumin, and ground turmeric. Cook, stirring, until fragrant, about 1 minute.
- Pour in purée and add 3/4 tsp Morton kosher salt (or 1 1/2 tsp Diamond Crystal). Stir to combine and cook, stirring occasionally, until raw onion smell subsides and curry is paste-like in consistency, 15–20 minutes.
- Arrange chicken on a foil-lined, rimmed baking sheet and broil until cooked through, charred in spots, and a thermometer inserted into the thickest parts registers 165°, 14 to 20 minutes. (I placed the chicken “skin side down” for 7 minutes, flipped each piece over and cooked an additional 7 minutes.)
- While the chicken is cooking, shake the can unsweetened coconut milk to ensure coconut cream is incorporated, then add coconut milk to curry and stir well to combine. Curry should be pale yellow. Bring to a gentle simmer and cook until warm and slightly thickened, 5–10 minutes.
- Once chicken is finished, add chicken and all of the pan juices to the curry and reduce heat to low; mix well to combine. Stirring constantly to prevent curry from breaking, dribble in the heavy cream.
- Taste and season with more salt, if needed.
- Serve the chicken and sauce over Basmati rice garnished with additional cilantro.
- Cut remaining 1 lemon into wedges. Serve kuku paka with crusty bread and lemon wedges for squeezing over at the table, as desired.