East African Kuku Paka Recipe
Kuku Paka is a traditional East African dish featuring grilled chicken simmered in a rich and creamy coconut sauce infused with spices. This flavorful dinner recipe combines marinated, grilled chicken with a luscious coconut, tomato, and spice sauce, creating a delicious and aromatic meal perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Grilling and Stovetop
- Cuisine: African
Ingredients
Marinade
- 1 full medium-sized chicken, skinless and bone-in or preferred cut (e.g., breast)
- 1 ½ tablespoons olive oil or favourite cooking oil
- 1 teaspoon salt
- ½ teaspoon turmeric powder
- 1 ½ tablespoons lemon juice
- Juice of half a lemon (for cleaning the chicken)
- 1 tablespoon garlic, finely minced
- 1 tablespoon ginger, finely minced
- ½ teaspoon black pepper
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- ½ teaspoon red chili powder (optional)
Coconut Sauce
- 2 tablespoons suitable cooking oil (olive oil, coconut oil, or preferred choice)
- 1 medium-sized onion, finely diced or julienne sliced
- 1 large bell pepper, chopped
- ½ teaspoon turmeric powder
- ½ teaspoon ginger, finely minced or crushed
- ½ teaspoon garlic, finely minced or crushed
- 1 ½ tablespoons lemon juice
- ⅓ cup tomato paste
- ½ teaspoon salt
- 1 ½ cups canned coconut milk
- ½ teaspoon cumin powder
- Fresh coriander or sliced chili for garnish
Instructions
- Marinate the Chicken: Clean the chicken by rubbing it with the juice of half a lemon and pat it dry. Cut the chicken into pieces, remove any excess fat, and make slits to allow the marinade to penetrate. In a mixing bowl, combine the chicken with lemon juice, garlic, ginger, turmeric, coriander, cumin, black pepper, red chili powder (if using), salt, and olive oil. Mix thoroughly to coat all pieces. Cover the bowl and refrigerate for at least 30 minutes, or overnight for best flavor infusion.
- Grill the Chicken: Preheat your grill to medium heat. Allow the marinated chicken to come to room temperature before grilling. Lightly grease the chicken pieces with oil to prevent sticking. Place chicken on the grill and cook for about 5 minutes on each side. Continue flipping the chicken every 5 minutes, grilling until fully cooked through (approximately 25 minutes total), ensuring an internal temperature of 165°F (74°C). Once done, set the chicken aside and cover with foil to keep warm.
- Make the Coconut Sauce: Heat a cooking pot or deep pan over medium heat and add the cooking oil. Add the finely diced onions and sauté until soft and translucent. Stir in the tomato paste, garlic, ginger, turmeric, cumin powder, and salt. Pour in the coconut milk and lemon juice, stirring to combine well. Reduce the heat to low, cover the pot, and let the sauce simmer for 10 minutes, stirring occasionally to prevent sticking or burning. Add the chopped bell pepper and fresh coriander, cooking for an additional 2 to 5 minutes until the pepper softens but retains some bite.
- Serve: Transfer the grilled chicken pieces to a serving plate and generously pour the hot coconut sauce over them. Garnish with fresh coriander leaves or sliced chili as desired. Serve immediately and enjoy the rich, aromatic flavors of this East African classic.
Notes
- You can use different cuts of chicken or meat but adjust cooking times accordingly.
- Marinating is crucial to tenderize the chicken and deepen the flavors.
- Use a charcoal or electric grill set to medium heat for best grilling results; avoid high heat that can burn the exterior before the inside cooks through.
- Always check the internal temperature of the chicken to ensure it has reached a safe 165°F (74°C) before serving.
Find it online: https://cookingwithsarah.com/east-african-kuku-paka-recipe/
