Go Back
Kuku Paka goes beyond mere sustenance; it encapsulates the essence of East African culinary traditions. This dish is often associated with coastal communities where the abundance of coconut palms and spices contributes to its vibrant flavors. The melding of African, Arab, and Indian influences is evident in Kuku Paka, reflecting the historical trade routes and cultural exchanges that have shaped the region’s gastronomy.

East African Kuku Paka

Discover the flavors of East Africa with this delicious Kuku Paka, a coconut chicken dish that's sure to delight your taste buds! Packed with spices, tender chicken, and rich coconut milk, it's a perfect meal served with basmati rice or chapatis. The combination of garlic, ginger, and fresh spices makes this dish aromatic and comforting. Ideal for family dinners or gatherings, this recipe is easy to make and incredibly satisfying! Get ready to impress with Kuku Paka!
Print Recipe Pin Recipe

Ingredients
  

1.5 lbs (700g) chicken pieces (bone-in, skin-on preferred)

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon vegetable oil

1 large onion, finely chopped

3 cloves garlic, minced

1 inch piece of fresh ginger, grated

2-3 green chilies, slit (adjust to taste)

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric powder

1 can (400ml) coconut milk

2 ripe tomatoes, chopped

1 tablespoon lemon juice (or to taste)

Fresh cilantro, chopped (for garnish)

1 tablespoon of tamarind paste (optional for extra tang)

2 cups cooked basmati rice or chapatis (for serving)

Instructions
 

Prep the Chicken: Rub the chicken pieces with salt and black pepper. Let them marinate for about 20-30 minutes.

    Sauté Aromatics: In a large pot or skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes. Stir in the garlic, ginger, and green chilies; cook for another 2 minutes until fragrant.

      Spice It Up: Sprinkle in the ground cumin, ground coriander, and turmeric powder. Stir well, allowing the spices to toast for about 1 minute.

        Brown the Chicken: Add the marinated chicken pieces to the pot, turning them to coat in the spice mixture. Cook for about 5-7 minutes until the chicken is browned on all sides.

          Add Coconut Milk & Tomatoes: Pour in the coconut milk and add the chopped tomatoes. If using tamarind paste, add it now. Stir well to combine. Bring the mixture to a gentle simmer.

            Simmer the Dish: Cover the pot, lower the heat, and let it simmer for 25-30 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F/74°C) and tender. Stir occasionally and add a splash of water if it gets too thick.

              Final Touches: Once cooked, add the lemon juice to taste. Adjust seasoning if necessary (add more salt, pepper, or spices as per preference).

                Serve: Remove from heat, and garnish with chopped fresh cilantro. Serve hot with cooked basmati rice or chapatis to soak up the rich coconut sauce.

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