Kuku Paka is a delicious East African dish with strong coastal influences, particularly from Swahili and Indian cuisines. This dish features tender chicken cooked in a rich, creamy coconut milk sauce spiced with ginger, garlic, and green chilies. It’s often served with rice, chapati, or naan, making it a beloved comfort food in many East African households. The creamy coconut sauce combined with aromatic spices makes Kuku Paka a flavorful, warming dish perfect for family dinners or special occasions.
Why You’ll Love This Recipe:
This recipe brings together the best of coconut milk and aromatic spices, resulting in a creamy, fragrant dish. The smoky grilled chicken adds depth to the flavors, while the sauce provides a luscious texture. Plus, it’s versatile enough to adjust the heat level based on your preference. Kuku Paka is a perfect example of how African, Indian, and Arabic flavors meld to create a unique dish that is both comforting and exotic.
Ingredients You’ll Need:
- Chicken thighs or breasts (boneless, skinless or bone-in): About 1 ½ lbs, cut into pieces.
- Coconut milk: 1 cup, for a rich, creamy sauce.
- Onions: 1 large, finely chopped.
- Garlic: 4 cloves, minced.
- Ginger: 2 tablespoons, freshly grated.
- Green chilies: 2, minced (adjust for heat level).
- Turmeric powder: 1 teaspoon for color and warmth.
- Ground coriander: 1 teaspoon, adds a citrusy note.
- Ground cumin: 1 teaspoon, for earthy flavor.
- Tomato paste: 2 tablespoons, to enhance the sauce.
- Lemon juice: 1 tablespoon, for brightness.
- Fresh cilantro: For garnish.
- Salt and pepper: To taste.
- Oil: For grilling and sautéing.
- Water or chicken broth: ½ cup to adjust the sauce consistency.
How to Make East African Kuku Paka:
Step-by-Step Instructions:
- Marinate the Chicken: In a bowl, mix garlic, ginger, lemon juice, turmeric, coriander, cumin, salt, and a bit of oil. Coat the chicken in this marinade and let it sit for at least 30 minutes (or overnight for better flavor).
- Grill the Chicken: Grill or sear the chicken pieces on medium heat until lightly charred and cooked through. Set aside.
- Prepare the Sauce: In a large pot, heat oil over medium heat. Add the chopped onions, cooking until golden. Stir in the garlic, ginger, and green chilies, sautéing for another minute until fragrant.
- Add Spices and Tomato Paste: Mix in the tomato paste, turmeric, coriander, and cumin, cooking for 2-3 minutes to develop the flavors.
- Combine Coconut Milk and Broth: Pour in the coconut milk and broth (or water), stirring until the sauce comes together. Bring to a simmer and let it cook for about 10 minutes, allowing the flavors to meld.
- Add Grilled Chicken: Return the grilled chicken to the pot, simmering in the sauce for another 10 minutes or until the chicken is tender and fully cooked.
- Garnish and Serve: Garnish with fresh cilantro and a squeeze of lemon juice before serving. Enjoy with rice, naan, or chapati.
Cooking Tips:
- Grill for Extra Flavor: Grilling the chicken before adding it to the sauce gives the dish a smoky flavor that complements the creamy sauce.
- Adjust the Heat: Add more or fewer green chilies depending on your spice preference.
- Coconut Milk: Use full-fat coconut milk for a richer texture, or lite coconut milk for a lighter dish.
Helpful Tips:
- Marinate Longer: Let the chicken marinate for a few hours or overnight to deepen the flavor.
- Vegetarian Option: Substitute the chicken with firm tofu or vegetables like potatoes or cauliflower for a vegetarian version.
Details:
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 30 minutes
- Total Time: 45 minutes (plus marinating)
- Yield: Serves 4-6
- Category: Main Course
- Method: Stovetop/Grill
- Cuisine: East African
Notes:
- If you don’t have access to a grill, you can pan-sear the chicken until browned and then simmer in the sauce.
- Fresh herbs like cilantro and mint make a great garnish, adding a burst of flavor.
Nutritional Information (per serving):
- Calories: ~450 kcal
- Carbohydrates: 12g
- Protein: 30g
- Fat: 30g
Frequently Asked Questions:
Can I make this dish dairy-free?
Yes! This dish is naturally dairy-free, as it uses coconut milk for its creaminess.
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts work well in this dish, but chicken thighs tend to stay more tender and juicy during cooking.
Storage Instructions:
- Refrigerate: Store in an airtight container in the fridge for up to 3 days.
- Freeze: Kuku Paka freezes well for up to 3 months. Thaw in the fridge before reheating.
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Conclusion:
East African Kuku Paka is a delicious and comforting dish that brings together the rich flavors of coconut, spices, and grilled chicken. With its creamy sauce and bold aromatics, it’s a must-try for anyone who loves a good chicken curry with an East African twist. This simple yet flavorful dish is perfect for a family meal or when you want to impress guests with something exotic and delicious!
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East African Kuku Paka
Description
Kuku Paka is a delicious East African dish with strong coastal influences, particularly from Swahili and Indian cuisines. This dish features tender chicken cooked in a rich, creamy coconut milk sauce spiced with ginger, garlic, and green chilies.
Ingredients
- Chicken thighs or breasts (boneless, skinless or bone-in): About 1 ½ lbs, cut into pieces.
- Coconut milk: 1 cup, for a rich, creamy sauce.
- Onions: 1 large, finely chopped.
- Garlic: 4 cloves, minced.
- Ginger: 2 tablespoons, freshly grated.
- Green chilies: 2, minced (adjust for heat level).
- Turmeric powder: 1 teaspoon for color and warmth.
- Ground coriander: 1 teaspoon, adds a citrusy note.
- Ground cumin: 1 teaspoon, for earthy flavor.
- Tomato paste: 2 tablespoons, to enhance the sauce.
- Lemon juice: 1 tablespoon, for brightness.
- Fresh cilantro: For garnish.
- Salt and pepper: To taste.
- Oil: For grilling and sautéing.
- Water or chicken broth: ½ cup to adjust the sauce consistency.
Instructions
- Marinate the Chicken: In a bowl, mix garlic, ginger, lemon juice, turmeric, coriander, cumin, salt, and a bit of oil. Coat the chicken in this marinade and let it sit for at least 30 minutes (or overnight for better flavor).
- Grill the Chicken: Grill or sear the chicken pieces on medium heat until lightly charred and cooked through. Set aside.
- Prepare the Sauce: In a large pot, heat oil over medium heat. Add the chopped onions, cooking until golden. Stir in the garlic, ginger, and green chilies, sautéing for another minute until fragrant.
- Add Spices and Tomato Paste: Mix in the tomato paste, turmeric, coriander, and cumin, cooking for 2-3 minutes to develop the flavors.
- Combine Coconut Milk and Broth: Pour in the coconut milk and broth (or water), stirring until the sauce comes together. Bring to a simmer and let it cook for about 10 minutes, allowing the flavors to meld.
- Add Grilled Chicken: Return the grilled chicken to the pot, simmering in the sauce for another 10 minutes or until the chicken is tender and fully cooked.
- Garnish and Serve: Garnish with fresh cilantro and a squeeze of lemon juice before serving. Enjoy with rice, naan, or chapati.
Notes
- If you don’t have access to a grill, you can pan-sear the chicken until browned and then simmer in the sauce.
- Fresh herbs like cilantro and mint make a great garnish, adding a burst of flavor.