Go Back
Coconut milk is a cornerstone of East African cooking, particularly in coastal areas where coconuts are abundant. This creamy liquid not only adds richness to dishes but also imparts a subtle sweetness that complements savory ingredients. In Kuku Paka, coconut milk plays a pivotal role, providing a luscious base that envelops the chicken in a velvety sauce. Its versatility allows it to pair beautifully with various spices, enhancing the overall flavor profile of the dish.

East African Kuku Paka

Indulge in the rich and flavorful taste of Kuku Paka, a delightful East African coconut chicken dish that's perfect for any occasion. With marinated chicken simmered in creamy coconut milk and a medley of spices, this recipe is a true crowd-pleaser. Serve it over fluffy rice for a hearty meal that will transport your taste buds to tropical paradise. Easy to prepare, this dish is bound to impress family and friends alike!
Print Recipe Pin Recipe

Ingredients
  

1 whole chicken (about 3-4 lbs), cut into pieces

2 cups coconut milk

2 tablespoons vegetable oil

1 large onion, finely chopped

4 cloves garlic, minced

1-inch piece of ginger, grated

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

2 teaspoons ground coriander

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

1 teaspoon paprika

Salt, to taste

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

1 cup water

2 cups cooked rice (for serving)

Instructions
 

Marinate the Chicken: In a large bowl, combine the chicken pieces with lime juice, salt, turmeric, coriander, and cumin. Let it marinate for at least 30 minutes to infuse the flavors.

    Sauté Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they turn translucent. Then, add the minced garlic, grated ginger, and green chilies; cook for an additional 2-3 minutes until fragrant.

      Brown the Chicken: Increase the heat to medium-high. Add the marinated chicken pieces to the pot and cook for about 5-7 minutes, turning occasionally until the chicken is browned on all sides.

        Add Coconut Milk: Pour in the coconut milk and water. Stir well to combine all the ingredients. Bring the mixture to a gentle simmer.

          Simmer: Reduce the heat to low, cover, and let it simmer for about 30-40 minutes. Occasionally check to ensure it's not sticking to the bottom. The chicken should be fully cooked and tender.

            Final Touches: Taste and adjust seasoning with salt as necessary. You can add more green chilies for extra heat if desired.

              Serve: Garnish with chopped cilantro. Serve hot over cooked rice to soak up the delicious coconut sauce.

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