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Kuku paka
Kenyan coast grilled chicken in coconut curry sauce
Kuku paka is a Mombasa and Lamu speciality with Indian roots, cooked for weddings and Eid along the Kenyan coast: chicken is marinated in ginger, garlic and chilli, charred over charcoal or under a grill, then simmered in a smooth coconut sauce with turmeric and lime. The grilling gives the sauce its smoky note. The mistake is adding thick coconut milk too early and boiling it hard, so it splits; simmer gently. Chef's tip: add halved boiled potatoes or boiled eggs to the sauce, as many coast families do, to stretch it for more people.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the chicken
For the sauce
Method
0/5 doneStep 1: Slash 2 ⅝ lb chicken thighs and drumsticks and rub with ⅔ oz fresh ginger, 4 garlic cloves, 1 green chilli, 1 lemon and 0.9 tsp salt. Cover and marinate in the fridge for at least 1 hour.
60 minStep 2: Grill the chicken over charcoal or under a hot grill for 15–20 minutes, turning, until charred in places. It finishes cooking in the sauce.
20 minStep 3: Heat 2 tbsp vegetable oil in a wide pan. Cook 1 onion for 5 minutes, add 1 tsp ground turmeric, 1 tsp ground cumin and 1 tsp ground coriander for 30 seconds, then 2 tomatoes for 5 minutes.
10 minStep 4: Add 1 ¾ cups coconut milk and the rest of ⅓ tsp salt and bring to a gentle simmer. Add the chicken and simmer uncovered for 15–20 minutes, turning once, until the sauce coats the chicken and it reaches 165°F.
20 minStep 5: Stir in 1 lime and 3 tbsp chopped coriander. Serve with rice or chapati.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 40 g
- Carbs
- 12 g
- Fat
- 40 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kuku paka take?
- About 75 minutes in total: 25 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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