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Kuku Paka is a delightful chicken dish that hails from East Africa, particularly popular in Kenyan cuisine. Known for its combination of tender chicken pieces simmered in a rich coconut sauce, Kuku Paka captivates the palate with its aromatic spices and creamy texture. As a dish that embodies the essence of East African culinary traditions, Kuku Paka is not just a meal; it is a flavorful experience that transports you to the vibrant streets of Nairobi or the coastal towns of Mombasa.

East African Kuku Paka

Discover the vibrant flavors of East Africa with this delicious Kuku Paka recipe! This aromatic chicken dish features tender pieces simmered in a rich coconut sauce with spices like curry, turmeric, and cumin. Marinate, brown, and then let everything cook together for an unforgettable meal. Serve it over fluffy rice for a satisfying dinner that brings a taste of Kenya to your table. Perfect for family gatherings or weeknight dinners!
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Ingredients
  

1 whole chicken, cut into pieces

2 tablespoons vegetable oil

2 medium onions, finely chopped

4 cloves garlic, minced

1 tablespoon ginger, grated

2 tomatoes, chopped

2 teaspoons curry powder

1 teaspoon turmeric powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1 can (400 ml) coconut milk

1 cup chicken broth

Salt and pepper, to taste

Fresh cilantro, for garnish

2 tablespoons fresh lime juice

2 green chilies, slit (optional)

3 cups cooked rice, for serving

Instructions
 

Marinate the Chicken: In a large bowl, season the chicken pieces with salt, pepper, lime juice, and half of the garlic and ginger. Let it marinate for at least 30 minutes.

    Brown the Chicken: In a large pot or deep skillet, heat the vegetable oil over medium-high heat. Add the marinated chicken pieces and brown them for about 5-7 minutes on each side. Once browned, remove the chicken and set it aside.

      Sauté Aromatics: In the same pot, add the chopped onions and sauté until they become translucent. Add the remaining garlic and ginger, cooking for another minute until fragrant.

        Add Tomatoes and Spices: Stir in the chopped tomatoes, curry powder, turmeric, cumin, and coriander. Cook until the tomatoes soften, about 5 minutes.

          Combine Ingredients: Pour in the coconut milk and chicken broth, mixing well. Return the browned chicken to the pot along with the slit green chilies (if using). Bring to a simmer.

            Cook Chicken: Cover the pot and let the chicken cook in the coconut sauce for about 30-35 minutes, or until the chicken is fully cooked and tender. Stir occasionally, ensuring it doesn’t stick to the bottom.

              Final Touches: Taste the sauce and adjust seasoning with salt and pepper if needed. If you prefer a thicker sauce, let it simmer uncovered for an additional 10-15 minutes.

                Serve: Garnish the dish with fresh cilantro. Serve the Kuku Paka hot over cooked rice, allowing the coconut sauce to soak into the rice.

                  Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4-6