Go Back
The culinary traditions of East Africa are as diverse as the region itself, shaped by its geography, climate, and the myriad cultures that inhabit it. The coastal areas of Kenya and Tanzania boast a rich tapestry of culinary heritage that includes elements from African, Arab, Indian, and even Portuguese cuisines. This fusion is evident in many dishes, but none so much as in Kuku Paka, where the use of spices and coconut milk showcases the region’s complex flavor profile.

East African Kuku Paka

Discover the exotic flavors of East Africa with this delightful Kuku Paka, a coconut chicken dish that will transport your taste buds! Juicy chicken pieces marinated in aromatic spices are simmered in creamy coconut milk, creating a rich, savory sauce. Perfect for serving over rice or with flatbread, this recipe is not only easy to make but also sure to impress your family and friends. Garnish with fresh coriander and lemon for an extra zing! Enjoy a taste of the tropics today!
Print Recipe Pin Recipe

Ingredients
  

1 whole chicken (cut into pieces)

2 cups coconut milk

2 medium onions (finely chopped)

4 cloves garlic (minced)

1 tablespoon ginger (grated)

2-3 green chilies (slit)

2 medium tomatoes (chopped)

1 teaspoon turmeric powder

1 tablespoon curry powder

1 teaspoon cumin seeds

1 teaspoon coriander powder

Salt to taste

2-3 tablespoons vegetable oil

Fresh coriander leaves (for garnishing)

Lemon wedges (for serving)

Instructions
 

Marinate the Chicken: In a large bowl, combine the chicken pieces, turmeric powder, curry powder, cumin seeds, coriander powder, and salt. Mix well and let it marinate for at least 30 minutes.

    Cook Onions: In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they become translucent.

      Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for about 2 minutes until fragrant.

        Combine Ingredients: Add the marinated chicken to the pot and cook for about 5-7 minutes until it's lightly browned on all sides.

          Add Tomatoes and Chilies: Stir in the chopped tomatoes and slit green chilies, cooking until the tomatoes soften and blend with the chicken.

            Add Coconut Milk: Pour in the coconut milk, stirring well to combine. Bring to a gentle simmer and let it cook for about 20-25 minutes, or until the chicken is cooked through and tender.

              Adjust Seasoning: Taste the sauce and adjust salt if necessary. If using, let it reduce a bit more for a thicker sauce.

                Serve: Garnish with chopped fresh coriander leaves and serve hot with lemon wedges on the side. Enjoy with rice or flatbread.

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