Why You’ll Love This Recipe

• Flavorful Fusion: The combination of spices, coconut milk, and grilled chicken creates a unique and tantalizing taste experience.
• Versatile Pairings: Pairs beautifully with basmati rice, naan bread, or chapati, making it adaptable to various meal preferences.
• Make-Ahead Friendly: The flavors deepen over time, so it’s an excellent option for meal prep or entertaining guests.
• Customizable Heat: Adjust the level of spiciness to suit your palate, making it enjoyable for everyone.
• Aromatic Appeal: The enticing aroma of the spices and coconut sauce will fill your kitchen, whetting everyone’s appetite.

Ingredients

For the Marinade:

• 1 medium-sized chicken, skinless and bone-in, or preferred cuts like breasts
• 1½ tablespoons olive oil or preferred cooking oil
• 1 teaspoon salt
• ½ teaspoon ground turmeric
• 1½ tablespoons lemon juice
• Juice of half a lemon (for cleaning the chicken)
• 1 tablespoon finely minced garlic
• 1 tablespoon finely minced ginger
• ½ teaspoon black pepper
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon red chili powder (optional)

For the Coconut Sauce:

• 2 tablespoons cooking oil (olive oil, coconut oil, or preferred choice)
• 1 medium-sized onion, finely diced or julienned
• 1 large bell pepper, chopped
• ½ teaspoon ground turmeric
• ½ teaspoon finely minced or crushed ginger
• ½ teaspoon finely minced or crushed garlic
• 1½ tablespoons lemon juice
• ⅓ cup tomato paste
• ½ teaspoon salt
• 1½ cups canned coconut milk
• ½ teaspoon ground cumin

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Marinate the Chicken:

   • Clean the chicken using lemon juice or pat it dry.
   • Cut the chicken into pieces, removing excess fat, and make slits for better marinade absorption.
   • In a bowl, combine the chicken with lemon juice, garlic, ginger, spices, salt, and olive oil.
   • Cover and refrigerate for at least 30 minutes, preferably overnight, to enhance flavor.

2. Grill the Chicken:

   • Preheat the grill to medium heat.
   • Allow the marinated chicken to reach room temperature.
   • Lightly oil the chicken and grill for approximately 5 minutes on each side.
   • Continue flipping every 5 minutes until fully cooked, about 25 minutes total.
   • Once done, set aside and cover with foil to keep warm.

3. Prepare the Coconut Sauce:

   • In a pan over medium heat, add oil and sauté onions until softened.
   • Incorporate tomato paste, garlic, ginger, turmeric, cumin, salt, coconut milk, and lemon juice.
   • Reduce heat, cover, and let it simmer for 10 minutes, stirring occasionally.
   • Add chopped bell pepper and cook for an additional 2-5 minutes until tender.

4. Combine and Serve:

   • Place the grilled chicken on a serving platter.
   • Pour the hot coconut sauce over the chicken, ensuring even coverage.
   • Garnish with fresh coriander or sliced chili peppers as desired.
   • Serve immediately with your choice of side.

Servings and Timing

• Servings: This recipe yields 4 servings.
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Marination Time: 30 minutes (or overnight for enhanced flavor)
• Total Time: 1 hour and 20 minutes

Variations

• Vegetarian Version: Replace chicken with hearty vegetables like cauliflower, potatoes, and chickpeas. Marinate and grill them similarly before adding to the sauce.
• Seafood Twist: Substitute chicken with shrimp or fish fillets. Adjust grilling time accordingly to prevent overcooking.
• Spice Level Adjustment: Modify the amount of red chili powder or add fresh chilies to increase or decrease heat as per your preference.
• Herb Enhancements: Incorporate fresh herbs such as cilantro or mint into the marinade or as a garnish for added freshness.

Storage/Reheating

• Storage: Place any leftovers in an airtight container and refrigerate for up to 3 days.
• Reheating: Gently reheat on the stov
• Print

  East African Kuku Paka 

  

  Print Recipe

  Pin Recipe

  5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  No reviews

  Kuku Paka is a delicious East African dish that blends grilled chicken with a rich coconut curry sauce. Originating from Kenya and Tanzania, this recipe is a perfect fusion of African and Indian flavors. It’s easy to prepare, highly aromatic, and pairs wonderfully with rice or chapati.

  • Author: Laura
  • Prep Time: 10min
  • Cook Time: 40min
  • Total Time: 1hour20min
  • Yield: 4servings
  • Category: Dinner 'Main Course
  • Method: Grilling & Simmering
  • Cuisine: East African
  • Diet: Gluten Free

  Ingredients

  For the Marinade:

  • 1 medium-sized skinless, bone-in chicken (or preferred cuts)
  • 1½ tbsp olive oil (or preferred cooking oil)
  • 1 tsp salt
  • ½ tsp ground turmeric
  • 1½ tbsp lemon juice
  • Juice of ½ a lemon (for cleaning the chicken)
  • 1 tbsp finely minced garlic
  • 1 tbsp finely minced ginger
  • ½ tsp black pepper
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp red chili powder (optional)

  For the Coconut Sauce:

  • 2 tbsp cooking oil (olive oil, coconut oil, or preferred choice)
  • 1 medium onion, finely diced or julienned
  • 1 large bell pepper, chopped
  • ½ tsp ground turmeric
  • ½ tsp finely minced or crushed ginger
  • ½ tsp finely minced or crushed garlic
  • 1½ tbsp lemon juice
  • ⅓ cup tomato paste
  • ½ tsp salt
  • 1½ cups canned coconut milk
  • ½ tsp ground cumin

  Cook Mode Prevent your screen from going dark

  Instructions

  Marinate the Chicken:

  1. Clean the chicken using lemon juice or pat it dry.
  2. Cut the chicken into pieces, removing excess fat, and make slits for better marinade absorption.
  3. In a bowl, mix the chicken with lemon juice, garlic, ginger, spices, salt, and olive oil.
  4. Cover and refrigerate for at least 30 minutes, preferably overnight, for enhanced flavor.

  2. Grill the Chicken:

  1. Preheat the grill to medium heat.
  2. Let the marinated chicken reach room temperature.
  3. Lightly oil the chicken and grill for about 5 minutes on each side.
  4. Continue flipping every 5 minutes until fully cooked, about 25 minutes in total.
  5. Set aside and cover with foil to keep warm.

  3. Prepare the Coconut Sauce:

  1. Heat oil in a pan over medium heat and sauté onions until softened.
  2. Add tomato paste, garlic, ginger, turmeric, cumin, salt, coconut milk, and lemon juice.
  3. Reduce heat, cover, and let it simmer for 10 minutes, stirring occasionally.
  4. Add chopped bell pepper and cook for another 2-5 minutes until tender.

  4. Combine and Serve:

  1. Place the grilled chicken on a serving platter.
  2. Pour the hot coconut sauce over the chicken, ensuring even coverage.
  3. Garnish with fresh coriander or sliced chili peppers as desired.
  4. Serve immediately with rice, naan, or chapati.

  Notes

  • For a vegetarian version, replace chicken with grilled cauliflower, potatoes, and chickpeas.
  • For a seafood twist, substitute chicken with shrimp or fish fillets, adjusting grilling time to prevent overcooking.
  • Adjust spice level by modifying red chili powder or adding fresh chilies.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheating: Gently reheat on the stovetop over low heat.