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East African Kuku Paka

Savory East African Kuku Paka: A Coconut Chicken Delight

Experience the vibrant flavors of East African Kuku Paka, a delicious coconut chicken dish perfect for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Marinating Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Chicken
Cuisine: East African
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 medium Chicken, skinless and bone-in Gives the best flavor and tenderness.
  • 1.5 tablespoons Olive Oil Substitute with coconut oil for tropical flair.
  • 1 teaspoon Salt Adjust to taste.
  • 0.5 teaspoon Turmeric Powder Adds color and earthy undertone.
  • 1.5 tablespoons Lemon Juice Fresh lemon is ideal.
  • 1 tablespoon Garlic, minced Infuses bold flavor.
  • 1 tablespoon Ginger, minced Adds warmth.
  • 0.5 teaspoon Black Pepper Tweak based on heat preferences.
  • 1 teaspoon Coriander Powder Provides citrusy and aromatic flavor.
  • 1 teaspoon Cumin Powder
  • 0.5 teaspoon Red Chili Powder (optional) Exclude for milder taste.
For the Sauce
  • 2 tablespoons Cooking Oil Like olive or coconut oil.
  • 1 medium Onion, finely diced Provides natural sweetness.
  • 1 large Bell Pepper, chopped Adds color and texture.
  • 0.5 teaspoon Additional Turmeric Powder
  • 0.33 cup Tomato Paste Adds richness.
  • 1.5 cups Canned Coconut Milk Creates creamy sauce.
  • 0.5 teaspoon Cumin Powder Ensures flavor consistency.

Equipment

  • Grill
  • mixing bowl
  • pan

Method
 

Marinating and Cooking
  1. Clean chicken with lemon juice. In a bowl, combine chicken with garlic, ginger, turmeric, black pepper, coriander, cumin, salt, and olive oil. Marinate for at least 30 minutes or overnight for better flavor.
  2. Preheat the grill to medium heat. Let chicken sit at room temperature for 10 minutes. Grill chicken for 25 minutes, flipping every 5 minutes. Ensure juices run clear and reach 165°F (74°C). Allow to rest under foil.
  3. Heat oil in a pan. Sauté onion until translucent, about 5 minutes. Add tomato paste, garlic, ginger, turmeric, and cumin. Cook for 2-3 minutes, then pour in coconut milk and lemon juice.
  4. Simmer the sauce for 10 minutes until thickened. Add bell pepper and any more spices as desired. Cook for another 2-5 minutes.
  5. Serve grilled chicken on a platter, pour over coconut sauce, and garnish with coriander or chili slices. Serve with rice or naan.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 400IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Perfect to marinate overnight for deeper flavors. Adjust spice to taste and ensure the chicken reaches safe cooking temperature.

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