Go Back
Kuku Paka, a vibrant and aromatic dish, embodies the rich culinary traditions of East Africa, particularly within the coastal regions of Kenya and Tanzania. This dish, which translates to “chicken in coconut,” showcases the delightful fusion of flavors that characterize East African cuisine. Kuku Paka is not just a meal; it is a celebration of culture, often enjoyed during family gatherings, festive occasions, and communal feasts. The dish reflects the region's diverse influences, from Swahili spices to Indian culinary techniques, making it a beloved staple that resonates with many.

East African Kuku Paka

Discover the delicious flavors of Spicy Coconut Chicken Kuku Paka! This one-pot dish features tender chicken thighs simmered in a rich coconut milk sauce infused with spices, garlic, and ginger. Perfectly warming and vibrant, it's a delightful blend of flavors that's easy to make. Serve it over rice or with ugali for a complete meal. Ideal for family dinners or impressing guests! Try it out and bring a taste of tropical comfort to your table.
Print Recipe Pin Recipe

Ingredients
  

4 large chicken thighs, bone-in and skin-on

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon vegetable oil

1 medium onion, finely chopped

4 cloves garlic, minced

1-inch piece fresh ginger, grated

2-3 green chilies, slit (adjust for spice level)

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric powder

1 can (400ml) coconut milk

1 tablespoon tomato paste

1 cup chicken broth

1 tablespoon lemon juice

Fresh cilantro, chopped for garnish

2 cups cooked rice or ugali, for serving

Instructions
 

Season the Chicken: Rub the chicken thighs with salt and black pepper. Set aside to marinate for 15-20 minutes.

    Heat the Oil: In a large pot or skillet over medium heat, heat the vegetable oil. Add the marinated chicken thighs skin-side down and brown for about 5 minutes on each side. Remove the chicken and set aside.

      Sauté Aromatics: In the same pot, add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Add the minced garlic, grated ginger, and green chilies, stirring until fragrant, about 1-2 minutes.

        Add Spices: Stir in ground cumin, ground coriander, and turmeric powder. Cook the mixture for another 1-2 minutes to allow the spices to bloom.

          Make the Sauce: Add the tomato paste and mix thoroughly. Then pour in the coconut milk and chicken broth, stirring well to combine. Bring to a gentle simmer.

            Return the Chicken: Add the browned chicken thighs back into the pot. Cover with a lid, reduce the heat to low, and let it simmer for about 25-30 minutes, or until the chicken is cooked through and tender.

              Finish the Dish: Once the chicken is cooked, stir in the lemon juice. Taste and adjust seasoning if necessary.

                Serve: Garnish with fresh cilantro and serve hot over a bed of cooked rice or alongside ugali.

                  Prep Time: 15 mins | Total Time: 1 hr | Servings: 4