Dairy-Free Kuku Paka

Dive into the rich and aromatic world of East African cuisine with this Dairy-Free Kuku Paka, a delightful twist on a traditional Swahili chicken curry. This recipe combines tender, bone-in chicken with the creamy goodness of coconut milk, making it perfect for those seeking a dairy-free alternative without sacrificing flavor. A robust medley of spices, including cumin, turmeric, and garam masala, is brought to life with the sizzle of fresh ginger, garlic, and green chilies, creating an irresistible depth of flavor. Cooked with juicy tomatoes and finished with a burst of zesty lemon and vibrant cilantro, this dish is a true fusion of earthiness and brightness. Ready in just an hour, it serves as a comforting, wholesome meal that pairs perfectly with fluffy rice or warm flatbread. Embrace this gluten-free, flavor-packed feast and transport your taste buds to coastal East Africa with every savory bite!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 kg Chicken, bone-in, skinless
• 2 tablespoons Coconut oil
• 1 large Onion, finely chopped
• 4 Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 2 Green chilies, chopped (adjust to taste)
• 1 teaspoon Cumin seeds
• 2 teaspoons Coriander powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 2 medium Tomatoes, finely chopped
• 400 ml Coconut milk
• 1 cup Water
• 1 teaspoon Salt
• 1 cup Fresh cilantro, chopped
• 2 tablespoons Lemon juice

Directions

Step 1

Heat the coconut oil in a large pot over medium heat.

Step 2

Add the cumin seeds and let them sizzle for a few seconds until aromatic.

Step 3

Add the chopped onions and sauté until golden brown.

Step 4

Stir in the minced garlic, grated ginger, and chopped green chilies. Cook for another 2-3 minutes.

Step 5

Add the coriander powder, turmeric powder, and garam masala. Mix well to coat the aromatics with the spices.

Step 6

Add the chopped tomatoes and cook until they soften and oil starts to separate from the mixture.

Step 7

Place the chicken pieces into the pot and brown them slightly on all sides for about 5 minutes.

Step 8

Pour in the coconut milk and water, stirring to combine everything well.

Step 9

Season with salt and bring to a simmer. Cover the pot and let it cook on low heat for about 25-30 minutes, or until the chicken is fully cooked and tender.

Step 10

Stir in the lemon juice and adjust seasoning if needed.

Step 11

Garnish with fresh chopped cilantro before serving.

Step 12

Serve hot with rice or flatbread.

Nutrition Facts

Serving size	(2442.0g)

Amount per serving	% Daily Value*
Calories	2806.3

Total Fat 169.1g	0%
Saturated Fat 61.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 840mg	0%
Sodium 3230.6mg	0%
Total Carbohydrate 90.9g	0%
Dietary Fiber 19.4g	0%
Total Sugars 49.1g
Protein 246.1g	0%

Vitamin D 50IU	0%
Calcium 420.4mg	0%
Iron 21.8mg	0%
Potassium 4502.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.0%

Protein: 34.3%

Carbs: 12.7%