East African Kuku Paka (Coconut Grilled Chicken)

Kuku Paka is a flavorful East African dish featuring marinated, grilled chicken simmered in a rich coconut sauce. The combination of spices, coconut milk, and fresh herbs delivers a fragrant, creamy, and slightly tangy dish perfect for dinner or special occasions.

Ingredients

For the Marinade:

• 1 medium whole chicken, skinless and cut into pieces (or your preferred cut)

• 1 ½ tbsp olive oil (or neutral oil; coconut oil enhances coconut flavor)

• 1 tsp salt

• ½ tsp turmeric powder

• 1 ½ tbsp lemon juice

• Juice of ½ lemon (optional, for cleaning chicken)

• 1 tbsp garlic, finely minced

• 1 tbsp ginger, finely minced

• ½ tsp black pepper

• 1 tsp coriander powder

• 1 tsp cumin powder

• ½ tsp red chili powder (optional)

For the Coconut Sauce:

• 2 tbsp cooking oil (olive, coconut, or neutral oil)

• 1 medium onion, finely diced or julienned

• 1 large bell pepper, chopped

• ½ tsp turmeric powder

• ½ tsp ginger, minced

• ½ tsp garlic, minced

• 1 ½ tbsp lemon juice

• ⅓ cup tomato paste

• ½ tsp salt

• 1 ½ cups canned coconut milk (full-fat recommended)

• ½ tsp cumin powder

• Fresh coriander (cilantro) for garnish

Instructions

1. Marinate the Chicken:

1. Rinse the chicken under cold water. Optionally, rub with lemon juice to clean and tenderize. Pat dry.

2. Cut chicken into pieces if using a whole chicken. Make shallow slits in thicker parts for better flavor penetration.

3. Combine all marinade ingredients in a bowl to form a uniform paste.

4. Coat the chicken thoroughly in the marinade, ensuring it gets into the slits.

5. Cover and refrigerate for at least 30 minutes, preferably overnight for deeper flavor.

2. Grill the Chicken:

1. Preheat grill to medium heat. Clean and lightly oil the grates.

2. Bring marinated chicken to room temperature for 15–20 minutes.

3. Lightly brush chicken with oil and grill 5 minutes per side.

4. Continue grilling, flipping every 5 minutes, until internal temperature reaches 165°F (74°C).

5. Remove from grill and rest for 5–10 minutes under foil.

3. Prepare the Coconut Sauce:

1. Heat oil in a pan over medium heat. Add onions and cook 5–7 minutes until soft and translucent.

2. Stir in tomato paste, garlic, ginger, turmeric, and cumin. Cook 1–2 minutes until fragrant.

3. Add coconut milk and lemon juice, scraping up any browned bits.

4. Reduce heat, cover, and simmer 10 minutes.

5. Add bell pepper and fresh coriander. Cook 2–5 minutes until bell pepper is tender-crisp.

4. Combine Chicken and Sauce:

1. Add grilled chicken to the coconut sauce, gently coating each piece.

2. Simmer 5–10 minutes to allow flavors to meld.

3. Serve hot, garnished with fresh coriander.

Nutrition

Serving Size: 1 portion
Calories: 709 kcal

Conclusion

East African Kuku Paka is a vibrant, aromatic, and creamy dish that highlights the richness of coconut and the warmth of aromatic spices. Grilling the chicken before simmering ensures a smoky depth of flavor, while the coconut sauce brings a luscious, comforting element to every bite. Perfect with steamed rice, flatbreads, or your favorite grain, this dish offers an authentic taste of East Africa that is sure to impress family and friends.

East African Kuku Paka (Coconut Grilled Chicken)

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• Author: Chef Sophia
• Total Time: 60–65 minutes
• Yield: 4–6 servings

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Description

East African Kuku Paka is a flavorful grilled chicken dish simmered in a creamy coconut sauce. Infused with aromatic spices, ginger, garlic, and a hint of lemon, this Kuku Paka recipe is rich, fragrant, and perfect for a weeknight dinner or a special occasion. Serve with rice or flatbreads for an authentic East African experience.

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Ingredients

For the Marinade:

1 medium whole chicken, skinless and cut into pieces (or preferred cuts)

1 ½ tbsp olive oil (or neutral oil; coconut oil enhances flavor)

1 tsp salt

½ tsp turmeric powder

1 ½ tbsp lemon juice

Juice of ½ lemon (optional, for cleaning chicken)

1 tbsp garlic, finely minced

1 tbsp ginger, finely minced

½ tsp black pepper

1 tsp coriander powder

1 tsp cumin powder

½ tsp red chili powder (optional, for heat)

For the Coconut Sauce:

2 tbsp cooking oil (olive, coconut, or neutral oil)

1 medium onion, finely diced or julienned

1 large bell pepper, chopped

½ tsp turmeric powder

½ tsp ginger, minced

½ tsp garlic, minced

1 ½ tbsp lemon juice

⅓ cup tomato paste

½ tsp salt

1 ½ cups canned coconut milk (full-fat recommended)

½ tsp cumin powder

Fresh coriander (cilantro) for garnish

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Instructions

Step 1: Marinate the Chicken

1. Rinse chicken under cold water; optionally rub with lemon juice to clean and tenderize. Pat dry.

2. Cut into pieces if using a whole chicken, making shallow slits in thicker parts.

3. Combine all marinade ingredients to form a uniform paste.

4. Coat chicken thoroughly, ensuring marinade penetrates the slits.

5. Cover and refrigerate at least 30 minutes; overnight is ideal for maximum flavor.

Step 2: Grill the Chicken

1. Preheat grill to medium heat and lightly oil the grates.

2. Bring chicken to room temperature for 15–20 minutes.

3. Brush lightly with oil and grill 5 minutes per side.

4. Continue grilling, flipping every 5 minutes, until internal temperature reaches 165°F (74°C).

5. Remove and rest 5–10 minutes under foil.

Step 3: Prepare the Coconut Sauce

1. Heat oil in a pan over medium heat. Add onions and cook 5–7 minutes until soft and translucent.

2. Stir in tomato paste, garlic, ginger, turmeric, and cumin. Cook 1–2 minutes until fragrant.

3. Add coconut milk and lemon juice, scraping up any browned bits.

4. Reduce heat, cover, and simmer 10 minutes.

5. Add bell pepper and fresh coriander. Cook 2–5 minutes until tender-crisp.

Step 4: Combine Chicken and Sauce

1. Add grilled chicken to the coconut sauce, gently coating each piece.

2. Simmer 5–10 minutes to allow flavors to meld.

3. Serve hot, garnished with fresh coriander.

Notes

Coconut flavor boost: Use coconut oil for marinating or add shredded coconut to the sauce.

Spice level: Adjust red chili powder to taste.

Serving suggestions: Serve with steamed basmati rice, chapati, or naan for a complete meal.

Make-ahead: Grill chicken in advance and store in the fridge; reheat in the coconut sauce before serving.

• Prep Time: 20 minutes
• Cook Time: 40–45 minutes
• Category: Chicken
• Method: Roasting
• Cuisine: East African