Kenyan

Kuku Paka

Kuku paka is a Kenyan coastal chicken dish where lightly charred chicken is simmered in a fragrant coconut sauce. Lime, tomato, ginger, garlic, and warm spices give the rich sauce its bright Swahili Coast character.

▶Watch it madeRecipeTin Eats · 2:06

Ingredients

• Bone-in chicken pieces500g
• Lime juice2 tbsp
• Salt1 tsp
• Garlic cloves, crushed3
• Fresh ginger, grated1 tbsp
• Ground turmeric1/2 tsp
• Cayenne pepper or fresh green chilli, minced1/2 tsp or 1 chilli
• Vegetable oil2 tbsp
• Onion, finely chopped1 small
• Tomatoes, grated or finely chopped2 medium
• Ground cumin1 tsp
• Ground coriander1 tsp
• Coconut milk1 1/2 cups
• Thick coconut cream1/4 cup
• Tamarind paste1 tsp
• Fresh coriander leaves, chopped2 tbsp
• Lime wedges2

Method

1. Rub the chicken with lime juice, 1/2 tsp salt, half the garlic, half the ginger, turmeric, and cayenne or green chilli, then let it marinate for at least 20 minutes.
2. Grill the chicken over charcoal, on a grill pan, or under a hot broiler until browned and lightly charred on the outside, about 4 to 5 minutes per side; it does not need to be fully cooked through.
3. Heat the oil in a heavy pan over medium heat and cook the onion until soft and golden at the edges.
4. Add the remaining garlic and ginger and cook for 1 minute until fragrant.
5. Stir in the tomatoes, cumin, coriander, and remaining 1/2 tsp salt, then cook until the tomatoes break down and the oil begins to separate, about 8 minutes.
6. Pour in the coconut milk and stir in the tamarind paste, then bring the sauce to a gentle simmer.
7. Add the charred chicken pieces to the sauce, cover partly, and simmer gently for 18 to 22 minutes until the chicken is cooked through and tender.
8. Stir in the coconut cream and simmer uncovered for 3 to 5 minutes until the sauce is glossy and slightly thickened.
9. Taste and adjust with more salt or lime juice if needed, then finish with chopped fresh coriander.
10. Serve hot with rice, chapati, or ugali, with lime wedges on the side.

Common questions