Description
Chicken kuku paka brings coastal Kenyan comfort straight to your dinner table with its creamy coconut sauce and tender chicken pieces. Spices and simple ingredients come together in this hearty dish that connects you directly to East African kitchen traditions.
Ingredients
Scale
Protein:
- 1 medium whole chicken, skinless and bone-in (or preferred cuts)
Spices and Seasonings:
- 1 tsp salt
- ½ tsp turmeric powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp cumin powder
- ½ tsp black pepper
- ½ tsp red chili powder (optional)
Supporting Ingredients:
- 1½ tablespoons olive oil
- 1½ tablespoons lemon juice
- 1½ tablespoons lemon juice
- 2 tablespoons cooking oil
- 1 tablespoon garlic, finely minced
- ½ teaspoon garlic, minced
- 1 tablespoon ginger, finely minced
- ½ teaspoon ginger, minced
- 1 medium onion, finely diced or julienned
- 1 large bell pepper, chopped
- ⅓ cup tomato paste
- 1½ cups canned coconut milk
- Juice of ½ lemon (for cleaning chicken)
Instructions
- Prepare the chicken by cleaning it with ½ lemon juice. Pat dry and slice into pieces. Create shallow cuts across the meat to help seasonings penetrate deeply.
- Mix 1½ tbsp olive oil, 1 tsp salt, ½ tsp turmeric, 1½ tbsp lemon juice, 1 tbsp minced garlic, 1 tbsp minced ginger, ½ tsp black pepper, 1 tsp coriander powder, 1 tsp cumin powder, and ½ tsp red chili powder in a bowl.
- Coat chicken thoroughly with the marinade. Refrigerate for 30-45 minutes, allowing flavors to develop completely.
- Remove chicken from refrigerator 20 minutes before grilling. Preheat grill to 375°F.
- Lightly brush chicken with additional oil. Grill for 5-6 minutes per side, rotating to ensure even cooking. Total grilling time should be approximately 25 minutes.
- While chicken grills, prepare sauce by heating 2 tbsp cooking oil in a pan over medium heat. Sauté 1 diced onion until translucent.
- Add ½ tsp turmeric, ½ tsp minced ginger, ½ tsp minced garlic, and stir for 1-2 minutes.
- Mix in ⅓ cup tomato paste, 1½ tbsp lemon juice, ½ tsp salt, and ½ tsp cumin powder.
- Pour 1½ cups coconut milk into the pan. Simmer on low heat for 10 minutes, stirring occasionally.
- Add 1 chopped bell pepper and cook for additional 3-4 minutes.
- Transfer grilled chicken to serving plate. Pour hot coconut sauce over chicken. Serve immediately with rice or flatbread.
Notes
- Let the chicken marinate overnight for deeper, more intense flavors that will infuse every bite of the dish.
- When grilling, create crosshatch marks on the chicken to develop beautiful caramelization and enhance the smoky taste.
- For a lighter version, swap coconut milk with low-fat coconut milk or Greek yogurt to reduce calories while maintaining creaminess.
- Vegetarian friends can replace chicken with firm tofu or roasted cauliflower, keeping the delicious spice blend and coconut sauce intact.
- Prep Time: 50 minutes
- Cook Time: 40 minutes
- Category: Chicken
- Method: Grilling
- Cuisine: Swahili
Nutrition
- Serving Size: 4
- Calories: 340 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 25 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 90 mg