Entree: Tanzania – Zanzibar – Kuku Paka (Zanzibari coconut curry chicken with curry, ginger, tomato, and coconut milk)

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 20 min

Cook 35 min

Total 55 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. 2 lb (900 g) total
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 large onion, finely chopped, about 8 oz (225 g)
- 3 cloves garlic, minced, about 0.75 oz (20 g)
- 1 tbsp (15 g) fresh ginger, grated
- 1–2 tbsp (15–30 g) curry powder (adjust to taste)
- 1/2 tsp (1 g) ground turmeric
- 1 fresh chili (scotch bonnet or bird’s eye), seeded and finely chopped, optional
- 1 large tomato, chopped, about 6 oz (175 g)
- 2 tbsp (30 g) tomato paste
- 1 can (14 oz (400 ml)) coconut milk
- 1/2 cup (120 ml) coconut cream or extra thick coconut milk (optional for richness)
- 1 tbsp (15 ml) lemon or lime juice
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) fresh cilantro or fresh coriander leaves, chopped
- 1 tbsp (15 ml) coconut oil or additional oil for finishing (optional)

Show original ingredient measurements

- 4 bone-in chicken thighs, approx. 2 lb (900 g) total
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 large onion, finely chopped, about 8 oz (225 g)
- 3 cloves garlic, minced, about 0.75 oz (20 g)
- 1 tbsp (15 g) fresh ginger, grated
- 1–2 tbsp (15–30 g) curry powder (adjust to taste)
- 1/2 tsp (1 g) ground turmeric
- 1 fresh chili (scotch bonnet or bird’s eye), seeded and finely chopped, optional
- 1 large tomato, chopped, about 6 oz (175 g)
- 2 tbsp (30 g) tomato paste
- 1 can (14 oz / 400 ml) coconut milk
- 1/2 cup (120 ml) coconut cream or extra thick coconut milk (optional for richness)
- 1 tbsp (15 ml) lemon or lime juice
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) fresh cilantro or fresh coriander leaves, chopped
- 1 tbsp (15 ml) coconut oil or additional oil for finishing (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the chicken thighs dry and season lightly with 1/2 tsp (2.5 ml) salt and a pinch of pepper. In a large skillet or grill pan, heat 1 tbsp (15 ml) oil over medium-high heat and brown the chicken on both sides until golden, about 6–8 minutes per side; remove and set aside (chicken will finish cooking in the sauce).
2. In the same pan, add remaining 1 tbsp (15 ml) oil if needed and reduce heat to medium. Sauté the chopped onion until softened and translucent, about 6 minutes. Add garlic, ginger, chopped chili if using, curry powder and turmeric; cook 1–2 minutes until fragrant.
3. Stir in the chopped tomato and tomato paste and cook 3–4 minutes until the tomato breaks down. Pour in the coconut milk and coconut cream (if using), stir to combine, and bring to a gentle simmer.
4. Return the browned chicken thighs to the pan, submerging them partially in the sauce. Cover and simmer over low heat until the chicken is cooked through and the sauce has thickened slightly, about 20–25 minutes.
5. Uncover, increase heat briefly to reduce the sauce to your desired consistency if needed, and adjust seasoning with salt, pepper, and lime juice. Finish by stirring in chopped cilantro and a drizzle of coconut oil if desired.
6. Serve hot with steamed rice, pilau, or flatbread, spooning generous amounts of the coconut-curry sauce over the chicken.

1. Pat the chicken thighs dry and season lightly with 1/2 tsp salt and a pinch of pepper. In a large skillet or grill pan, heat 1 tbsp oil over medium-high heat and brown the chicken on both sides until golden, about 6–8 minutes per side; remove and set aside (chicken will finish cooking in the sauce).
2. In the same pan, add remaining 1 tbsp oil if needed and reduce heat to medium. Sauté the chopped onion until softened and translucent, about 6 minutes. Add garlic, ginger, chopped chili if using, curry powder and turmeric; cook 1–2 minutes until fragrant.
3. Stir in the chopped tomato and tomato paste and cook 3–4 minutes until the tomato breaks down. Pour in the coconut milk and coconut cream (if using), stir to combine, and bring to a gentle simmer.
4. Return the browned chicken thighs to the pan, submerging them partially in the sauce. Cover and simmer over low heat until the chicken is cooked through and the sauce has thickened slightly, about 20–25 minutes.
5. Uncover, increase heat briefly to reduce the sauce to your desired consistency if needed, and adjust seasoning with salt, pepper, and lime juice. Finish by stirring in chopped cilantro and a drizzle of coconut oil if desired.
6. Serve hot with steamed rice, pilau, or flatbread, spooning generous amounts of the coconut-curry sauce over the chicken.