Low Sodium Kuku Paka

Elevate your dinner table with Low Sodium Kuku Paka, a flavorful and heart-healthy twist on the classic East African coconut chicken curry. This recipe combines tender chicken thighs simmered in a rich, aromatic blend of coconut milk, tomatoes, and fragrant spices like coriander, cumin, and turmeric—all with a low-sodium approach that doesn’t skimp on taste. Bursting with fresh ginger, garlic, and a hint of green chili for subtle heat, this dish is finished with a zesty splash of lemon juice and cilantro for a vibrant, tangy touch. Ready in just an hour, this wholesome, gluten-free meal pairs beautifully with steamed rice or warm flatbreads, making it a perfect option for families seeking bold, nourishing flavors. Savor the essence of East African cuisine without sacrificing your health goals!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 pounds Chicken thighs
• 1 can Coconut milk
• 1 large Onion, finely chopped
• 4 cloves Garlic cloves, minced
• 1 tablespoon Ginger, grated
• 2 medium Tomatoes, chopped
• 1 Green chili, finely chopped
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Black pepper
• 0.5 cup Cilantro, chopped
• 2 tablespoons Lemon juice
• 2 tablespoons Olive oil
• 0.5 cup Low sodium chicken broth

Directions

Step 1

Begin by washing the chicken thighs and patting them dry with paper towels. Cut the thighs into medium-sized pieces and set aside.

Step 2

Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 4

Add the chopped tomatoes and green chili to the pan. Cook for 3-4 minutes until the tomatoes soften.

Step 5

Stir in the coriander powder, cumin powder, turmeric powder, and black pepper, cooking the spices for another 1-2 minutes.

Step 6

Add the chicken pieces to the pan, stirring to coat them with the spice mixture. Cook for 5-7 minutes until the chicken is lightly browned.

Step 7

Pour in the coconut milk and the low sodium chicken broth. Bring the mixture to a gentle simmer, cover the pan, and let it cook for 20-25 minutes, or until the chicken is fully cooked and tender.

Step 8

Remove the lid, stir in the lemon juice and half of the chopped cilantro. Let the dish simmer for an additional 5 minutes to blend the flavors.

Step 9

Taste and adjust any seasoning if necessary. Remember, this is a low sodium dish, so avoid adding salt.

Step 10

Garnish the Kuku Paka with the remaining chopped cilantro and serve hot with rice or flatbreads.

Nutrition Facts

Serving size	(1813.8g)

Amount per serving	% Daily Value*
Calories	2009.5

Total Fat 106.6g	0%
Saturated Fat 26.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 639.6mg	0%
Sodium 954.1mg	0%
Total Carbohydrate 75.8g	0%
Dietary Fiber 11.6g	0%
Total Sugars 43.7g
Protein 187.0g	0%

Vitamin D 47.6IU	0%
Calcium 281.6mg	0%
Iron 13.5mg	0%
Potassium 3373.8mg	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: 47.7%

Protein: 37.2%

Carbs: 15.1%