Coconut Chicken Curry (Kuku Paka)

Serves     4-6


1 T. curry powder

2 tsp. cumin seeds

2 c. chopped tomatoes or tomato sauce

2 c. or 1 (15-oz.) can coconut milk

salt and pepper — to taste

½ c. cilantro, chopped

3 lbs. chicken, cut into pieces

1 onion, chopped

2-3 hot chili peppers, chopped

2 T. ginger, peeled and chopped

2 T. garlic, chopped

¼ c. oil or ghee


Add the onion, chilies, ginger, and garlic to a food processor or blender and process until smooth. Add a little water if necessary.  Heat the oil or ghee in a large pot or wok over medium flame.  Add the onion puree, curry powder, and cumin and sauté, stirring frequently, for 5 to 8 minutes, or until cooked down. Stir in the tomatoes and simmer for 3 to 4 minutes.  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. Stir in the cilantro, adjust seasoning with salt and pepper, and serve with rice or chapatti.


Notes and Instructions

Recipe contribution from Linda McElroy,  used with permission from Whats4Eats (

Photo credit: Chicken Curry by  Charles Haynes on Flickr, Creative Commons Attribution Sharealike 2.0