Go Back
Kuku Paka is a delightful dish that beautifully embodies the spirit of East African cuisine, particularly influenced by the coastal regions of Kenya and Tanzania. This captivating chicken recipe is a perfect blend of cultures, flavors, and aromas, showcasing the unique culinary fusion that defines many East African dishes. Kuku Paka, which translates to "chicken in coconut," captures the essence of tropical cooking through its rich use of coconut milk and a symphony of spices that create a truly sumptuous meal.

East African Kuku Paka

Discover a taste of tropical paradise with this Kuku Paka recipe—a delightful coconut fusion chicken dish! Marinated in rich spices and coconut milk, this savory stew is perfect for a cozy dinner. Sauté golden onions, brown your chicken to perfection, and let it simmer to create a flavorful sauce that pairs beautifully with rice or chapati. Garnished with fresh cilantro and a splash of lime juice, it's an unforgettable meal that everyone will love. Ready to impress your family and friends?
Print Recipe Pin Recipe

Ingredients
  

1 kg chicken (cut into pieces)

1 can (400 ml) coconut milk

2 large onions (finely chopped)

4 cloves garlic (minced)

1-inch piece ginger (grated)

2 tablespoons curry powder

1 teaspoon ground turmeric

1 teaspoon cumin

2 green chilies (sliced, adjust to taste)

2 tablespoons vegetable oil

1 tablespoon tomato paste

1 cup chicken broth or water

Salt to taste

Fresh cilantro (for garnish)

Juice of 1 lime

Instructions
 

Marinate the Chicken: In a large bowl, combine the chicken pieces, garlic, ginger, curry powder, turmeric, cumin, lime juice, and salt. Mix well to coat the chicken thoroughly. Let marinate for at least 30 minutes (or overnight in the refrigerator for more flavor).

    Cook the Onions: In a large pot or skillet, heat the vegetable oil over medium heat. Add the finely chopped onions and sauté until soft and golden brown, about 5-7 minutes.

      Add the Chicken: Once the onions are golden, add the marinated chicken pieces to the pot. Brown the chicken on all sides for about 8-10 minutes.

        Incorporate Coconut Milk: Stir in the tomato paste and sliced green chilies, then pour in the coconut milk and chicken broth (or water). Mix well and bring to a simmer.

          Simmer and Thicken: Reduce the heat to low, cover the pot, and let the stew simmer for about 30-40 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking, and add more liquid if needed. Adjust the seasoning with extra salt if necessary.

            Garnish and Serve: Once cooked, remove from heat and garnish with fresh cilantro. Serve hot with rice, chapati, or ugali to soak up the delicious sauce.

              Prep Time: 30 minutes | Total Time: 1 hour 10 minutes | Servings: 4-6