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Kuku Paka, often referred to as East Africa's answer to coconut chicken curry, has its roots deeply embedded in the coastal regions of Kenya and Tanzania. The dish is a true reflection of the region's rich history of trade and cultural exchange, bringing together influences from Arab, Indian, and local cuisines. This fusion is evident in the use of coconut milk, spices, and cooking techniques that have been passed down through generations.

East African Kuku Paka

Discover the exotic flavors of East Africa with this Kuku Paka, a delightful coconut chicken dish that’s both comforting and vibrant. Marinated chicken pieces simmered in creamy coconut milk, spiced with turmeric, cumin, and garam masala, create a rich sauce that pairs perfectly with rice or chapati. This recipe is easy to follow and makes for a fantastic weeknight meal. Enjoy a taste of tradition in your home today!
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Ingredients
  

1 kg chicken pieces (bone-in, skin-on)

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon turmeric powder

2 tablespoons vegetable oil

1 large onion, finely chopped

4 cloves garlic, minced

1 inch ginger, grated

2 green chilies, sliced (adjust for spice preference)

400 ml canned coconut milk

1 cup chicken broth (or water)

2 tablespoons tomato paste

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon garam masala

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Cooked rice or chapati (for serving)

Instructions
 

Marinate the Chicken: In a bowl, mix the chicken pieces with salt, black pepper, and turmeric powder. Cover and let marinate for at least 30 minutes to allow the flavors to infuse.

    Sauté Onions: Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until they are golden brown and soft, about 8-10 minutes.

      Add Aromatics: Stir in the minced garlic, grated ginger, and sliced green chilies. Cook for an additional 2-3 minutes until fragrant.

        Brown the Chicken: Increase the heat to medium-high and add the marinated chicken pieces to the pot. Brown the chicken on all sides, about 5-7 minutes.

          Build the Sauce: Once the chicken is browned, stir in the tomato paste, ground cumin, ground coriander, and garam masala. Cook for another 2 minutes to enhance the flavors.

            Add Liquids: Pour in the coconut milk and chicken broth (or water). Bring the mixture to a simmer, then reduce heat to low. Cover and let it cook for about 30-40 minutes, or until the chicken is fully cooked and tender.

              Finish and Serve: Adjust seasoning with lime juice, and taste for salt. Garnish with chopped fresh cilantro before serving.

                Enjoy: Serve your delicious Kuku Paka hot with cooked rice or chapati for a complete meal.

                  Prep Time: 30 min | Total Time: 1 hr 10 min | Servings: 4-6 |