Entree: Comoros – Central Culinary Region – Kuku Paka (Coconut-based spiced chicken curry with tomato and coastal flavors)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Additional 30 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) ground black pepper
- 1 medium onion, thinly sliced, about 1 cup (150 g)
- 3 cloves garlic, minced (approx. 5/16 oz (9 g))
- 1 tbsp (15 g) fresh ginger, minced
- 1–2 green chilies, sliced (adjust to heat)
- 2 tbsp (14 g) curry powder
- 1 tsp (3 g) ground turmeric
- 1 can (14 oz (400 ml)) full-fat coconut milk
- 1 cup (240 ml) crushed tomatoes or tomato puree
- 1 cup (240 ml) chicken broth or water
- 1 tbsp (15 ml) tomato paste
- 1 tbsp (15 ml) fresh lime juice
- 1 tbsp (15 ml) vegetable oil or coconut oil for finishing
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- 1 tsp (5 g) brown sugar (optional, to balance acidity)

Show original ingredient measurements

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) ground black pepper
- 1 medium onion, thinly sliced, about 1 cup (150 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1 tbsp (15 g) fresh ginger, minced
- 1–2 green chilies, sliced (adjust to heat)
- 2 tbsp (14 g) curry powder
- 1 tsp (3 g) ground turmeric
- 1 can (14 oz (400 ml)) full-fat coconut milk
- 1 cup (240 ml) crushed tomatoes or tomato puree
- 1 cup (240 ml) chicken broth or water
- 1 tbsp (15 ml) tomato paste
- 1 tbsp (15 ml) fresh lime juice
- 1 tbsp (15 ml) vegetable oil or coconut oil for finishing
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- 1 tsp (5 g) brown sugar (optional, to balance acidity)

Instructions

1. Marinate the chicken: rub the thighs with 1 tbsp (15 ml) oil, 1/2 tsp (3 g) salt, 1/4 tsp (1 g) pepper and 1 tbsp (14 g) curry powder. Let sit 20–30 minutes.
2. Char the chicken: heat a grill pan or skillet over high heat until very hot. Sear the chicken, skin-side down, until well browned and slightly charred, 4–6 minutes per side. Remove and set aside.
3. Build the base: in a large saucepan over medium heat, add 1 tbsp (15 ml) oil, sauté the sliced onion until soft and golden, about 6–8 minutes. Add garlic, ginger and sliced chilies and cook 1–2 minutes until fragrant.
4. Toast spices: stir in remaining 1 tbsp (14 g) curry powder and turmeric and cook 30–45 seconds to bloom the spices.
5. Add liquids: stir in tomato paste, crushed tomatoes, coconut milk and chicken broth. Bring to a gentle simmer, scraping any browned bits from the pan. Add brown sugar if using to balance acidity.
6. Simmer the chicken: return the charred chicken thighs to the sauce, skin-side up, reduce heat to low, cover and simmer until chicken is cooked through and tender, 25–30 minutes. Spoon sauce over chicken occasionally.
7. Finish and serve: stir in lime juice and adjust salt to taste. Transfer to a serving dish, drizzle with 1 tbsp (15 ml) coconut oil if desired and garnish with chopped cilantro. Serve hot with rice or flatbread.