Imported from the web

One-Pan Kuku Paka (Chicken in Coconut Curry)

Name: One-Pan Kuku Paka (Chicken in Coconut Curry)
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4 servings
Cuisine: East African
Ingredients: 4 Bone-in, skin-on chicken thighs (About 1 ½ pounds total; pat dry); 2 tsp Kosher salt (Divided; 1 teaspoon for the chicken and 1 teaspoon for the curry, plus more to taste); 14 oz Full-fat coconut milk (Use the thick coconut cream from the top for the skillet if the can has separated; add the remainder to the curry); 1 tbsp Vegetable oil or ghee (Use only if the coconut milk has not separated and coconut cream is unavailable); 2 cloves Garlic (Finely grated); 0.5 tsp Ground cumin; 0.5 tsp Ground coriander; 0.5 tsp Red chile powder (Such as Kashmiri; substitute ¼ to ½ teaspoon cayenne); 0.5 tsp Ground turmeric; 0.5 tsp Granulated sugar (Add more to taste depending on the sweetness of the coconut milk); Mint or cilantro (Roughly torn, for serving; estimated 15 g); Lemon wedges (For serving; estimated 1 lemon); Flaky sea salt (For finishing; use to taste); Crusty bread or basmati rice (For serving; estimated 600 g cooked rice or 400 g bread)

Imported by Niki Su on SeeMeCook

Crispy, slow-rendered chicken thighs are served with a silky, spicy coconut curry. The rendered chicken fat toasts the garlic and spices, while coconut milk creates a rich sauce for spooning over rice or dipping with bread.

4 servings40 minEast African

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Ingredients

4 Bone-in, skin-on chicken thighs (About 1 ½ pounds total; pat dry)
2 tsp Kosher salt (Divided; 1 teaspoon for the chicken and 1 teaspoon for the curry, plus more to taste)
14 oz Full-fat coconut milk (Use the thick coconut cream from the top for the skillet if the can has separated; add the remainder to the curry)
1 tbsp Vegetable oil or ghee (Use only if the coconut milk has not separated and coconut cream is unavailable)
2 cloves Garlic (Finely grated)
0.5 tsp Ground cumin
0.5 tsp Ground coriander
0.5 tsp Red chile powder (Such as Kashmiri; substitute ¼ to ½ teaspoon cayenne)
0.5 tsp Ground turmeric
0.5 tsp Granulated sugar (Add more to taste depending on the sweetness of the coconut milk)
Mint or cilantro (Roughly torn, for serving; estimated 15 g)
Lemon wedges (For serving; estimated 1 lemon)
Flaky sea salt (For finishing; use to taste)
Crusty bread or basmati rice (For serving; estimated 600 g cooked rice or 400 g bread)

Steps

1
Season the chicken thighs all over generously with 1 teaspoon kosher salt. Set them aside at room temperature for 5 minutes, or cover and refrigerate overnight if time allows. Before cooking, pat the chicken dry with paper towels.
2
Heat a large, high-sided skillet, ideally stainless steel, over medium-low heat. Meanwhile, check whether the coconut milk has separated, leaving thick coconut cream at the top.
3
If the coconut milk has separated, scoop about 1 tablespoon of the coconut cream into the warmed skillet. If it has not separated, add 1 tablespoon vegetable oil or ghee instead. Once melted, swirl the fat or spread it with a spatula to coat the skillet bottom.
4
Place the chicken thighs skin-side down in an even layer in the skillet. Cook undisturbed for 15 to 25 minutes, until the skin releases easily, is evenly crisp and browned, and the chicken appears mostly cooked through.
5
Flip the chicken and cook for about 5 minutes more, until fully cooked and an instant-read thermometer registers 185°F to 200°F. Transfer the chicken to a platter to rest while preparing the curry.
6
Tilt the skillet so the rendered chicken fat pools. Add the grated garlic, cumin, coriander, red chile powder, and turmeric to the fat. Stir for about 30 seconds, until the aromatics and spices are fragrant and toasted.
7
Return the skillet to a flat position and add the remaining coconut milk. Stir well, scraping up any browned bits from the bottom of the pan.
8
Season the curry with the remaining 1 teaspoon kosher salt and the sugar. Stir to combine, then taste and add more salt or sugar if desired.
9
Simmer the coconut curry for about 3 minutes, until slightly thickened and warmed through.
10
To serve, either return the chicken to the skillet skin-side up or pour the coconut curry around the chicken on the platter. Scatter the torn mint or cilantro over the top and finish with flaky sea salt. Serve with lemon wedges and basmati rice or crusty bread.

Notes

Boneless, skin-on thighs are ideal and cook in less time, but bone-in, skin-on thighs work well. Cooking the chicken until well done produces especially flavorful, tender meat. The source does not specify a separate resting duration beyond resting while the curry is prepared.