Kuku paka is a delicious chicken and coconut curry popular in East Africa. We’ve created a slow cooker version of this curry to make it even easier to enjoy the beautiful rich flavours of this dish.
For a stovetop method for kuku paka, see the notes below the recipe.
Love cooking with chicken? Check out these creative chicken dinners, or our collection of slow cooker chicken recipes.
Ingredients
Method
Heat half the oil in a 6-litre (24-cup) slow cooker on sear (high) setting. Cook chicken, turning, for 10 minutes until browned all over; remove from cooker and set aside.
Heat remaining oil in cooker. Add onion; cook for 5 minutes or until softened. Stir in turmeric, chilli, cumin, coriander, ginger and garlic; cook, stirring, until fragrant. Return chicken to cooker with tomatoes, coconut milk and stock; season. Cook, covered, on low for 4 hours or until chicken is tender and falling off the bone.
Just before serving, make pineapple sambal. Place ingredients in a small bowl; stir to combine.
To serve, divide chicken, tomato and sauce among bowls; top with pineapple sambal.
Stovetop kuku paka method
Don’t have a slow cooker? To make this on your stovetop, cook as directed using a large saucepan over high heat to cook chicken for 10 minutes; continue as directed from step 2, then add back the chicken to cook through over medium heat for 20 minutes.
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