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East African Kuku Paka 

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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.

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

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.

Find it online: https://thefamilycooking.com/east-african-kuku-paka/