AI-generated image
Kuku paka
Grilled chicken in coconut curry
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
- 2 ⅝ lb chicken thighs and drumsticksskin removed
- ⅔ oz fresh gingergrated
- 4 garlic clovescrushed
- 1 green chillifinely chopped
- 1 lemonjuiced
- 1 ¼ tsp salt
For the sauce
- 2 tbsp vegetable oil
- 1 oniongrated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tomatoesgrated
- 1 ¾ cups coconut milk1 tin
- 1 limejuiced
- 3 tbsp chopped coriander
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (8)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
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.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Arroz con pitu de caleyaSoupy rice with chicken
A pitu de caleya is a cockerel raised free in the lanes, or caleyas, of rural Asturias; its firm, flavourful meat needs long stewing, and families around Villaviciosa and Grado still cook it for feast days. The stew is often finished as a soupy rice, so the deep chicken juices go into every grain. Use the best free-range chicken you can find. The braise includes dry white wine; replace it with extra stock and a squeeze of lemon if you want it alcohol-free. Chef's tip: brown the chicken slowly and deeply; that colour is where the flavour of the whole pot comes from.
Spanish
Chicken kdra with almonds
Kdra takes its name from the tall copper pot it was cooked in, and in Fez it is a festive dish for weddings and family gatherings rather than an everyday tagine. The sauce is the point: kilos of onion melted down with smen, saffron, white pepper and cinnamon until it turns pale gold and creamy, with no tomato or paprika at all. Soft chickpeas and almonds simmered until tender go into it, and the whole thing is scooped up with bread. Expect a mellow, perfumed, buttery richness rather than heat. Chef's tip: soak and simmer the blanched almonds with the chicken; they lose their crunch and become creamy like the chickpeas, which is how Fassi cooks like them.
Moroccan
Chicken tikka masala
Marinating the chicken in spiced yoghurt keeps it tender, and a few minutes under a hot grill gives it the smoky char of a tandoor. The sauce is rich but not heavy, finished with a little cream and dried fenugreek leaves.
Indian