Kuku Paka (Kenyan Chicken in Coconut and Lime Curry)
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Ingredients
- 800 g bone-in chicken thighs
- 3 garlic cloves
- 15 g fresh ginger
- 2 lime
- 2 tsp curry powder
- 400 ml coconut milk
- 2 red onion
- 1 fresh coriander
- 300 g basmati rice
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 922 kcal
- Protein
- 42.2 g
- Carbohydrate
- 70.5 g
- of which sugars
- 7.3 g
- Fat
- 51.9 g
- of which saturates
- 25.1 g
- Fibre
- 4.9 g
- Salt
- 0.46 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the garlic, ginger, the juice of one lime and half the curry powder, then rub over the chicken thighs. Leave to marinate for 15 minutes.
- 2
Heat a griddle pan and sear the chicken for 3-4 minutes per side until charred (it does not need to be cooked through yet).
- 3
Meanwhile, cook the basmati rice according to the pack instructions.
- 4
Peel and chop the onion, then fry in the vegetable oil for 8 minutes until softened. Stir in the remaining curry powder and cook for 1 minute.
- 5
Add the chicken and the coconut milk, cover and simmer for 20 minutes until the chicken is cooked through with no pink remaining and the sauce has thickened.
- 6
Squeeze over the juice of the remaining lime and stir in the coriander.
- 7
Serve with the rice.
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