One-pan kuku paka (chicken in coconut curry)

Looking for a weeknight dinner that packs a punch without the cleanup? This one-pan kuku paka recipe delivers crispy, golden-brown chicken thighs swimming in a rich, spicy coconut curry sauce. It is the perfect blend of textures, pairing perfectly with basmati rice or crusty bread to ensure not a drop of the sauce goes to waste.

Quick Details

• Prep/Cook Time: 40 minutes
• Yields: 4 servings

Ingredients

• 4 bone-in, skin-on chicken thighs (approx. 1 1/2 pounds), patted dry
• Kosher salt (Diamond Crystal recommended)
• 1 (14-ounce) can full-fat coconut milk
• Vegetable oil or ghee
• 2 garlic cloves, finely grated
• 1/2 teaspoon each: ground cumin, ground coriander, red chile powder (Kashmiri or cayenne), ground turmeric
• 1/2 teaspoon granulated sugar
• To serve: Fresh mint or cilantro, lemon wedges, flaky sea salt

Preparation

1. Season the Chicken: Coat your chicken thighs generously with 1 teaspoon of salt. Let them sit at room temperature for 5 minutes or prep ahead by refrigerating overnight. Make sure to pat them dry before cooking.

2. Prepare the Skillet: Heat a large, high-sided skillet—stainless steel works best—over medium-low. If your coconut milk has separated, scoop 1 tablespoon of the thick cream into the pan; if not, use 1 tablespoon of oil or ghee. Spread it across the bottom of the skillet.

3. Crispy Perfection: Place the thighs skin-side down. Cook undisturbed for 15 to 25 minutes until the skin is beautifully crisped and the meat is mostly cooked through. Flip the chicken and cook for another 5 minutes until it reaches an internal temperature of 185 to 200 degrees. Remove the chicken to a platter to rest.

4. The Curry Base: Tilt your skillet to pool the rendered fat. Add the garlic, cumin, coriander, chile powder, and turmeric. Toast these spices for about 30 seconds until fragrant. Pour in the remaining coconut milk, scraping up any browned bits from the pan. Stir in 1 teaspoon of salt and the sugar. Simmer for 3 minutes until the sauce thickens to your liking. Taste and adjust salt or sugar as needed.

5. Serve: Return the chicken to the pan, skin-side up, or plate the chicken and pour the curry around it. Top with fresh herbs and flaky sea salt. Serve with lemon wedges and your choice of basmati rice or crusty bread.

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