Nut-Free Kuku Paka

Discover the rich, exotic flavors of Nut-Free Kuku Paka, a comforting East African-inspired chicken curry that swaps traditional nut-based ingredients for creamy coconut milk, making it perfect for those with nut allergies. This dish features tender, marinated chicken thighs simmered to perfection in a vibrant, aromatic sauce made with tomatoes, ginger, garlic, and a blend of warming spices like cumin, coriander, and turmeric. The recipe is both gluten-free and dairy-free, offering a wholesome option for a variety of diets. Ready in just over an hour, this one-pot wonder is perfect for weeknight dinners or special occasions. Serve it alongside fluffy rice or warm flatbread to fully enjoy its velvety, flavorful sauce, and finish with a garnish of fresh coriander for a burst of freshness.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 1 kg Chicken thighs, boneless and skinless
• 400 ml Coconut milk
• 1 large Onion, finely chopped
• 4 pieces Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 2 large Tomatoes, diced
• 2 teaspoons Cumin powder
• 2 teaspoons Coriander powder
• 1 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1.5 teaspoons Salt
• 2 tablespoons Lemon juice
• 3 tablespoons Vegetable oil
• 0.5 cup Fresh coriander leaves, chopped

Directions

Step 1

Begin by marinating the chicken with lemon juice, 0.5 teaspoon of salt, 1 teaspoon of cumin powder, and 1 teaspoon of coriander powder. Set it aside for at least 15 minutes.

Step 2

In a large pot or deep skillet, heat the vegetable oil over medium heat. Add the onions and sauté until they are soft and translucent, about 5 minutes.

Step 3

Stir in the garlic and ginger, cooking until fragrant, about 1 minute.

Step 4

Add the diced tomatoes and cook until they start to break down and form a paste, around 5-7 minutes.

Step 5

Mix in the turmeric powder, red chili powder, the remaining cumin and coriander powders, and 1 teaspoon of salt. Cook for another 2 minutes, stirring to blend the spices with the tomato mixture.

Step 6

Add the marinated chicken to the pot. Stir to coat the chicken with the spice mixture. Cook for about 10 minutes, allowing the chicken to brown slightly.

Step 7

Pour in the coconut milk and stir well. Bring the mixture to a gentle simmer. Reduce the heat to low, cover, and cook for about 30 minutes, or until the chicken is cooked through and tender.

Step 8

Taste and adjust seasoning if needed. Garnish with fresh coriander leaves before serving.

Step 9

Serve hot with rice or flatbread to soak up the delicious sauce.

Nutrition Facts

Serving size	2151.2 grams (2151.2g)

Amount per serving	% Daily Value*
Calories	2790

Total Fat 154.20g	198%
Saturated Fat 36.20g	181%
Polyunsaturated Fat 25.20g
Cholesterol 1250mg	417%
Sodium 4538mg	197%
Total Carbohydrate 81.90g	30%
Dietary Fiber 14.40g	51%
Total Sugars 46.30g
Protein 270.10g	540%

Vitamin D 0IU	0%
Calcium 483mg	37%
Iron 23mg	125%
Potassium 4789mg	102%

*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: 49.6%

Protein: 38.6%

Carbs: 11.7%