Soy-Free Kuku Paka

Elevate your mealtime with the vibrant and flavorful Soy-Free Kuku Paka, a comforting East African-inspired chicken curry infused with aromatic spices and creamy coconut milk. This soy-free variation stays true to the dish’s roots, highlighting tender bone-in chicken pieces simmered in a rich tomato-based sauce seasoned with coriander, cumin, turmeric, and cardamom. A touch of green chili adds gentle heat, while lemon juice provides a zesty finish. Ready in just over an hour, this gluten-free recipe is perfect for family dinners or entertaining guests. Serve it over steamed rice or with soft, warm chapati for a soul-satisfying meal brimming with bold flavors and wholesome goodness.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 1.5 kg Chicken, bone-in pieces (legs and thighs preferred)
• 400 ml Coconut milk
• 1 large Onion, finely chopped
• 4 Garlic cloves, minced
• 1 tablespoon Ginger, grated
• 2 Green chili, chopped
• 400 g Tomatoes, pureed
• 1 teaspoon Ground coriander
• 1 teaspoon Ground cumin
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Cayenne pepper
• 4 Cardamom pods, crushed
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper, freshly ground
• 2 tablespoons Lemon juice
• 0.5 cup Cilantro leaves, chopped
• 2 tablespoons Vegetable oil

Directions

Step 1

Clean and pat dry the chicken pieces. Set aside.

Step 2

In a large pot, heat vegetable oil over medium heat. Add chopped onion and sauté until translucent and golden brown.

Step 3

Add the minced garlic, grated ginger, and chopped green chili. Sauté for another 2 minutes until fragrant.

Step 4

Stir in the ground coriander, cumin, turmeric, cayenne pepper, and crushed cardamom pods. Cook for 1 minute, allowing the spices to release their aroma.

Step 5

Add the pureed tomatoes to the pot and cook for 5 minutes until the sauce thickens slightly.

Step 6

Place the chicken pieces into the pot, stirring to coat them well with the tomato sauce. Cook for 5 minutes until the chicken starts to brown.

Step 7

Pour in the coconut milk, ensuring the chicken is mostly submerged. Season with salt and black pepper.

Step 8

Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 30-35 minutes, or until the chicken is cooked through and tender.

Step 9

Stir in the lemon juice and adjust seasoning if needed.

Step 10

Garnish with chopped cilantro before serving.

Step 11

Serve hot with rice, chapati, or naan.

Nutrition Facts

Serving size	(2763.0g)

Amount per serving	% Daily Value*
Calories	3945.6

Total Fat 256.3g	0%
Saturated Fat 64.4g	0%
Polyunsaturated Fat 16.8g
Cholesterol 1200mg	0%
Sodium 3628.1mg	0%
Total Carbohydrate 115.0g	0%
Dietary Fiber 18.4g	0%
Total Sugars 61.1g
Protein 285.8g	0%

Vitamin D 75IU	0%
Calcium 501.5mg	0%
Iron 26.8mg	0%
Potassium 6056.9mg	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: 59.0%

Protein: 29.2%

Carbs: 11.8%