Name: African-inspired kuku paka chicken curry
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 6
Ingredients: 2 tablespoons extra virgin olive oil; 2.4 kg whole chicken, cut into 8 pieces; 1 large red onion (300g), cut into thin wedges; 2 teaspoons grated fresh turmeric; ½ teaspoon chilli flakes; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 tablespoon grated ginger; 5 cloves garlic, sliced thinly; 500 grams heirloom tomatoes, quartered; ½ cup (125ml) coconut milk; 1 cup (250ml) chicken stock; Pineapple sambal; ½ small pineapple (450g), cored, cut into chunks; ½ cup (40g) flaked coconut, toasted; ½ cup small mint leaves

African-inspired kuku paka chicken curry

Kuku paka is a delicious chicken and coconut curry popular in East Africa.

Skip to Recipe

Serves 6

Prep

20M

Cook

Total

4H 20M

Test Kitchen tip

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.

Love cooking with chicken? Check out these creative chicken dinners.

Ingredients

2 tablespoons extra virgin olive oil

2.4 kg whole chicken, cut into 8 pieces

1 large red onion (300g), cut into thin wedges

2 teaspoons grated fresh turmeric

½ teaspoon chilli flakes

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon grated ginger

5 cloves garlic, sliced thinly

500 grams heirloom tomatoes, quartered

½ cup (125ml) coconut milk

1 cup (250ml) chicken stock

Pineapple sambal

½ small pineapple (450g), cored, cut into chunks

½ cup (40g) flaked coconut, toasted

½ cup small mint leaves

Method

1.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.

2.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.

3.Just before serving, make pineapple sambal. PINEAPPLE SAMBAL: Place ingredients in a small bowl; stir to combine.

4.To serve, divide chicken, tomato and sauce among bowls; top with sambal.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

South African bean curry

Native ad body.

West African chicken mafé

About your privacy