Name: Kuku Paka (Gluten free)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: East African
Ingredients: 1.5 lbs (700g) bone-in chicken thighs, skin removed; 1 cup coconut milk; 2 tablespoons vegetable oil; 1 large onion, finely chopped; 3 cloves garlic, minced; 1-inch piece ginger, grated; 2 medium tomatoes, chopped; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon turmeric powder; 1–2 green chilies, finely chopped; Salt and pepper, to taste; Juice of 1 lemon; Fresh cilantro, for garnish

Alright, Friend, Let’s Talk Kuku Paka (Gluten free)

You know that recipe—the one that somehow manages to unite the spice lovers, picky eaters, and leftover snackers in your house? Yeah, for me, that’s kuku paka (and lucky for us, no gluten in sight). I still remember the first time I made it; my cousin called while I was halfway through marinating the chicken and talked my ear off about her neighbor’s noisy rooster. By the time I got back to the pan, I’d forgotten what step I was on. It still tasted heavenly (so I guess there’s some wiggle room). This one’s got roots in East African coastal cooking, but people put their own stamp on it everywhere. Sometimes I toss in extra chilies just to watch my brother’s face, but you do you.

Why You’ll Love This Even If You Mess Up a little

I make this when I need something cozy but don’t want to spend four hours over the stove (because who even has that kind of time?!). My family goes a bit wild for this—the sauce is practically made for sopping up with rice, and it always tastes somehow better after sitting overnight in the fridge. And I’ll just admit: I once scorched the coconut milk—thought it was all over—but everyone said it added “depth.” Ha. Happy accidents, right?

Gather Your Ingredients (Improvise You Must!)

1 kg chicken thighs or drumsticks (boneless or bone-in, whichever you like; I sometimes use tofu instead if someone’s being vegetarian for the week)
1 large onion, finely chopped (red or white; my grandmother swore by red but…eh, no biggie)
4 garlic cloves, smashed—lazy days it’s pre-minced from a jar
1 thumb-sized piece ginger, grated, or a generous teaspoon of ground ginger in a pinch
2-3 fresh green chilies, chopped (I usually seed one and leave the others as-is—you know your own crowd!)
1 tbsp mild curry powder (sometimes I double this if I’m feeling bold)
1 tsp ground cumin
1/2 tsp turmeric (it’s mostly here for color, honestly)
400 ml coconut milk (full fat, always—don’t bother with the light stuff unless you really have to; coconut cream diluted also works okay)
2 medium tomatoes, chopped (or one 400g can diced tomatoes if that’s easier)
A good handful of fresh cilantro (optional—I skip this when my picky nephew’s around)
Salt and pepper to taste
Lemon or lime juice, to finish (I’ve even used apple cider vinegar once and it was…fine)

Let’s Cook (Some Guessing Allowed)

First up, put your chicken in a big bowl, sprinkle in some salt, half the curry powder and turmeric, plus a squeeze of lemon or lime. Massage it all in (gloves? Who uses gloves), then leave it to think about its sins while you chop onions and get the spices ready.
Heat up a splash of oil in a large pan (medium heat). Toss in the onions, ginger, and garlic. Stir until everything smells amazing and the onions are getting soft (about 5–8 minutes; sometimes longer if I get distracted).
Add your chili and rest of the spices—curry powder, cumin, and turmeric. Stir and let it get fragrant (I usually inhale deeply here, but don’t burn your nose; that’s a rookie move).
Mix in the chopped tomatoes. Cook until the tomatoes are breaking down and it’s kinda saucy (I sometimes cheat and smush with a spatula to hurry things up).
Pop the chicken in, including all the marinade. Stir so it gets coated. Cook until it’s no longer pink on the outside, about 5–10 minutes. Don’t worry if there’s fond sticking—that’s flavor.
Pour in the coconut milk. Give everything a good swirl. Lower the heat, cover partly, and let it simmer away for 20–30 minutes, until the chicken’s cooked through and the sauce looks thick-ish (this is where I sneak a taste, add salt, maybe a splash more coconut milk if things look too bossy).
Finish with a big squeeze of lemon or lime juice, black pepper, and loads of cilantro. Turn off the heat and let it sit for five (if you can wait that long).

Notes From the Wilderness (AKA My Kitchen)

If your sauce splits—don’t panic! Just give it a good stir and serve anyway. Looks aren’t everything.
I find the flavor steps up after a night in the fridge. Something magic happens (maybe it’s the chicken fairy, who knows).
Tried subbing in cauliflower rice to go gluten free and…honestly? Not my favorite. Better with regular steamed rice or a simple salad if you’re cutting carbs.
You can make this with fish—just shorten cooking time or it turns mushy (learned that the hard way).

What If You Want to Switch It Up?

Swapped chicken for mushrooms once (for a friend’s ‘shroom phase)—surprisingly tasty but needed more salt.
Accidentally left out the tomatoes one night and it was; uh, a bit bland. Wouldn’t recommend.
I’ve seen people roast the chicken before simmering—fancier than I usually bother with, but go for it if you’re feeling cheffy.

Do You Need Fancy Equipment? Nope

I use a big pan or Dutch oven, but honestly any heavy-bottomed pot works. No mortar and pestle? Smash garlic by whacking it with a mug—works like a charm (just don’t whack too hard; I chipped a mug once, oops). Need a blender for smooth sauce? I just leave mine chunky, life’s too short. But if you must, a stick blender is fab.

Making It Ahead or Keeping Leftovers

This stores fine in the fridge for up to 3 days, but—let’s be real—in my house it never lasts past lunch the next day. Freezes okay but coconut milk can separate a bit, just stir well after reheating. I actually think the flavors develop more overnight. Serious Eats has more on reheating curries, if you’re curious.

How To Serve (Nobody Fusses Over This)

I love it over hot steamed rice, extra squeeze of lime on top—sometimes with a cucumber salad if I remember. My aunt dips gluten free toast in the sauce, which sounds odd but is oddly brilliant. Family style in a big pot is the only way I know (unless you’re feeling fancy, then plate it up, but why add washing up?).

Things I Learned The Hard Way (Pro-ish Tips)

Don’t try to brown the onions super fast or they end up chewy—not in a good way.
I once skipped marinating and it tasted flat. Try to give it even 10–15 minutes—it’s worth it, promise.
If you use light coconut milk, sauce gets watery and kind of sad looking (learned that at a friend’s potluck; won’t do it again).

FAQs, Because People Actually Ask Me Stuff

Is Kuku Paka always gluten free?
Yeah, as long as you don’t throw in wheat flour to thicken it, which people sometimes weirdly do. Just check your curry powder too—a few sneaky brands add wheat (who knew?).
Can I make this spicier/less spicy?
Sure thing—just play with the chilies. If you blow your head off, you only have yourself to blame.
Does it work with boneless chicken?
Totally. Actually, sometimes it cooks faster but you lose a little flavor (on second thought, just add a bit more spice if you go boneless).
Do I have to use fresh tomatoes?
Nope, canned is honestly easier. But, if you have garden tomatoes, show off a bit, use those.

By the way, if you want to learn more about the history of kuku paka or coastal African cooking, Saveur has a nice writeup (though I think their recipe’s a touch fussy for weeknights).
And if you’re still hungry for gluten free ideas, Celiac.org has great resources.

Good luck! And honestly, if you burn the onions a little—or get lost mid-step—just call it your signature. We all do.

Kuku Paka (Gluten free): A Laid-Back, Flavorful Chicken Curry