Kuku Paka (Kenyan chicken curry – Kenya)

Kuku Paka (Kenyan chicken curry - Kenya)
Kuku Paka (Kenyan chicken curry - Kenya)
Kuku Paka (Kenyan chicken curry – Kenya)

We were paid a visit last week by The Independent. They joined us in our little kitchen for a chat and a photo session, followed by a spot of lunch. The results can be seen (we think) in next Friday’s Independent. Be sure to check it out. This is what we cooked… we’re thankful it tasted quite nice!


  • 1kg chicken breast, cut into pieces
  • 1 large white onion, chopped
  • 3 red chillies, chopped
  • 1 inch piece of ginger, peeled and chopped
  • 4 cloves garlic, chopped
  • 50ml vegetable oil
  • 1 tbsp curry powder
  • 2 tsp coriander powder
  • 1 tsp chilli powder
  • 2 tsp cumin seeds
  • 1 ½ tin chopped tomatoes
  • 1 can coconut milk
  • 4/5 large free-range eggs
  • Salt and pepper, to taste
  • 1 bunch coriander, chopped


  1. Add the onion, chillies, ginger and garlic to a food processor or blender and process until smooth. Add a little water if necessary
  2. Heat the oil in a large pot over medium flame. Add the onion puree, curry powder, coriander powder, chilli powder and cumin and sauté, stirring frequently, for 5 to 8 minutes, or until cooked down
  3. Stir in the tomatoes and simmer for 3 to 4 minutes. Then add the chicken, coconut milk, salt and pepper. Reduce heat to low and simmer, covered, until the chicken is cooked through and tender, anywhere from 30 minutes to an hour. Add more water as needed
  4. While the curry is cooking, hard-boil the eggs. Place the eggs in a pan and cover with two inches of cold water and bring the water to the boil. As soon as the water has reached boiling point, turn the heat off, cover and let the eggs sit in the pan for 12 minutes. Drain, run cold water into the pan and peel
  5. Stir in most of the coriander (leaving a bit to sprinkle on top), adjust seasoning with salt and pepper and serve with rice or chapatti


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4 thoughts on “Kuku Paka (Kenyan chicken curry – Kenya)

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