• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
We Eat At Last
  • Home
  • World Cuisine
    • African dishes
  • By Diet
    • Low Carb and Keto Recipes
    • Paleo Recipes
    • Gluten-Free Recipes
    • Paleo Low Carb Recipes
  • About
    • Disclaimer
      • Privacy statement (EU)
      • Privacy statement (US)
      • Privacy statement (UK)
      • Cookie policy (EU)
      • Cookie policy (UK)
      • Do Not Sell My Personal Information
      • Privacy Statement (CA)
      • Cookie Policy (CA)
  • Impressum
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • About
  • By Diet
  • African dishes
  • Subscribe
  • Social icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About
    • By Diet
    • African dishes
    • Subscribe
  • Social icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » African dishes

    East African Kuku Paka Recipe

    Dated: February 7, 2021 . Modified: Mar 31, 2022 by Kate Hahnel

    Jump to Recipe

    This East African Kuku Paka recipe is the absolute best! Chicken pieces are tenderly marinated in spices, grilled, then served in a flavorful coconut sauce.

    A video of this recipe has been provided on the recipe card at the bottom of this page, so do not forget to watch it.

    A picture of a plate of East African Kuku Paka.
    East African Kuku Paka Recipe

    This is certainly a great recipe to add to your summer grill or make when you simply want to enjoy some grilled chicken with friends or family. Serve it with some ugali, pilau, or kachumbari, for a complete meal.

    In addition to my Kenyan sukuma wiki, Pilau Masala, and Samaki wa Kupaka recipes, this is one of the many recipes I learned to make from my mother and I am so happy to be able to finally share it with you today. If you haven't tried them then I certainly recommend that you check them out!

    Table of contents

    • What does Kuku Paka mean?
    • Ingredients
    • How to make Kuku Paka
      • Make the marinade
      • Grill the chicken
      • Prepare the coconut Sauce
    • Serving Suggestions
    • Useful Tips
    • More recipes for you to try

    What does Kuku Paka mean?

    Kuku Paka, which is also known as Kuku na nazi, is a Swahili chicken recipe that basically refers to grilled chicken in coconut sauce. It is a recipe that is particularly popular in East Africa, especially in Kenya, and Tanzania. In terms of origin, it has Indian, Arabic, and African influences.

    Ingredients

    Okay, I know the list seems a bit long, but don't let it intimidate you, these are mostly ingredients that you have in your kitchen or that you can easily get in your local supermarket. The ingredients list below is a summary, please see the recipe card at the bottom of the page for the full measurements.

    An overhead picture of the ingredients needed to make this recipe.
    • 1 full medium-sized chicken - the traditional way to make Kuku Paka is with skinless and bone-in chicken. You can, however still, use your favorite chicken pieces, such as the breast. I would not advise you to keep the skin as it affects how the marinade works.
    • some lemon juice or a tablespoon of white vinegar to clean the chicken. Now, washing chicken is generally not advised because droplets filled with bacteria could land on other kitchen surfaces and cause contamination. But to truly represent how we make this dish in East Africa, I have decided to include this step. Feel free to skip washing the chicken, if you prefer.
    • olive oil or your favorite cooking oil - this helps to tenderize the chicken as well as combine the spices used together.
    • some finely minced or crushed garlic and ginger.
    • spices - turmeric powder, black pepper, garam masala, red chili powder (optional), coriander powder, and cumin powder.
    • one medium-sized yellow or red onion - finely diced or julienne sliced.
    • some tomato paste.
    • coconut cream - do not confuse it with the much lighter coconut milk that comes in a box; rather, use canned coconut milk.
    • bell pepper (also known as pili pili hoho)- use any color of bell pepper you prefer.
    • fresh coriander (cilantro or dhania) - to garnish.
    • salt to taste.

    How to make Kuku Paka

    This basically involves three steps: making the marinade, grilling the chicken, and making the sauce. I know it may seem like a lot of work but it is actually simpler than it sounds, plus, the results, in the end, make it absolutely worth it.

    A photo collage showing how to make this recipe.

    Make the marinade

    1. Clean the chicken by filling a large pot or bowl with water and squeezing in the juice of half a lemon. Alternatively, you can clean the chicken by patting it dry using a paper towel. Next, cut the chicken into servable pieces, trim off excess fat, and make diagonal slits on the surface to allow the marinade to penetrate through. Transfer to a bowl.
    2. To the bowl with the chicken pieces, add lemon juice, minced garlic, ground ginger, black pepper, red chili, coriander, cumin, turmeric, and salt. Stir in the olive oil then give it a good mix to combine. Cover, place in the refrigerator and allow to marinate for at least 30 minutes or overnight for best results.

    Grill the chicken

    1. Preheat the grill to between medium and medium-high. If using a coal grill or jiko, make sure that the flames are not too hot. Remove the chicken from the fridge while the grill is heating and allow it to come to room temperature. This will allow the chicken to get the right internal temperature, and not overcook on the outside while the inside is still too cold.
    2. Once the grill is hot enough, brush the chicken pieces with some cooking oil on both sides and lay them on the grill. Grill for about 5 minutes then flip and grill on the other side for another 5 minutes. Continue to alternate sides for a total minimum time of at least 25 minutes or until the chicken pieces have attained an internal temperature of 180°F (82° C) and the juices run clear. The FDA recommends a minimum internal temperature of 165°F (74°C) but it is okay if it cooks slightly longer.
    3. Once cooked through, set the chicken pieces aside and proceed to prepare the sauce. You can cover them with foil paper so they do not cool too much.

    Prepare the coconut Sauce

    1. Place a non-stick pot or pan on the stove and allow it to heat under medium heat. Next, add cooking oil and the sliced onions. Fry until the onions are translucent and fragrant. Add the tomato paste, salt, minced garlic and ginger, turmeric and ground cumin then stir to combine. Add the coconut cream and lemon juice then give it a good mix.
    2. Reduce the heat to medium-low, cover, and allow the sauce to cook for about 10 minutes, stirring from time to time. Next, stir in the bell pepper and coriander and allow to cook for a further 2-5 minutes. Lay the grilled Kuku Paka pieces on a serving plate and spoon the hot coconut sauce on top. Garnish with chopped coriander or sliced chili, and serve while still hot.

    Serving Suggestions

    Kuku Paka is traditionally served with rice, ugali, mukimo or, chapati. It can also be served with low-carb side dishes such as cauliflower rice or mashed potatoes.

    Useful Tips

    • This recipe uses a whole, skinless, bone-in chicken. Other cuts will also do fine so feel free to use them if you prefer.
    • Do not skip marinating the chicken - the oil and the coconut milk help tenderize the meat. Also, marinating allows all the seasoning to sip into the flesh. The lemon juice tenderizes the proteins on the surface of the meat.
    • Grilling - traditionally, we make Kuku Paka in East Africa using a charcoal grill (which goes by the name jiko). Now, if you know a bit about East Africa, then you certainly have heard or seen some jikos. However, feel free to use an electric grill or your oven. Do not set the grill on high. Grilling on high only results in a chicken that is quickly grilled on the outside, but not properly cooked on the inside.
    • The FDA recommends a minimum internal temperature of 165 degrees F (74 degrees C) but I would say keep an eye on it and make sure the juices are running clear. It is in this case, ok to cook the chicken longer to an internal temperature of 180°F (82°C), as we are using bone-in chicken.

    More recipes for you to try

    • Butterfly Roast Chicken with Herbs
    • Healthy Minced Beef Recipe
    • Chermoula Sauce (Paleo, Keto)
    • Easy Cilantro Chimichurri Sauce
    • Classic Kenyan Beef Stew Recipe
    • Kenyan Soft Mandazi Recipe
    • Mishkaki Recipe (Mshakiki)
    • The Best Kenyan Githeri Recipe

    Great news, you have made it this far which means you probably made or are making this recipe! It would go a long way if you could leave a ⭐rating on the recipe card or comment in the comments section below.

    Feel free to follow me on my social channels! Tag me @weeatatlast (formerly paleolowcarbkate) on Instagram, pin it on Pinterest, or like my Facebook for the latest updates! Don't forget to subscribe to my YouTube channel or Newsletter for regular recipe notifications!

    A picture of a plate of East African Kuku Paka.

    East African Kuku Paka Recipe

    Kate Hahnel
    The Best East African Kuku Paka recipe! Chicken pieces are tenderly marinated in spices, grilled, then served in a flavorful coconut sauce.
    5 from 16 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 40 mins
    Marination 30 mins
    Total Time 1 hr 20 mins
    Course Dinner, Lunch
    Cuisine African, swahili recipes
    Servings 4
    Calories 709 kcal

    Equipment

    mixing bowl - I prefer to use a large bowl. That way, one has enough space to combine the Kuku Paka marinade ingredients, as well as incorporate them into the chicken.
    chopping board - to assist with the cutting.
    sharp knife - to cut the chicken.
    two medium-sized cooking pots OR pans- use one pot (or a bowl if you prefer) to clean the chicken AND the other one to cook the coconut sauce.
    wooden spoon or spatula to combine
    an oven, charcoal, or an electric grill.

    Ingredients
      

    MARINADE

    • 1 full medium-sized chicken (skinless and bone-in or, your preferred cut, such as the breast).
    • 1 ½ tablespoon tablespoon olive oil (or favourite cooking oil).
    • 1 teaspoon salt
    • ½ teaspoon turmeric powder (ground turmeric)
    • 1 ½ tablespoon lemon juice
    • juice of half a lemon to clean the chicken
    • 1 tablespoon ginger finely minced
    • 1 tablespoon garlic finely minced
    • ½ teaspoon black pepper
    • ½ teaspoon red chili powder optional
    • 1 teaspoon coriander powder (ground cilantro)
    • 1 teaspoon cumin powder (ground cumin)

    TO MAKE THE COCONUT SAUCE

    • 2 tablespoon suitable cooking oil (olive oil, coconut oil or your preferred choice of cooking oil)
    • 1 medium-sized onion (finely diced or julienne sliced)
    • 1 large bell pepper (chopped)
    • ½ teaspoon turmeric powder (ground turmeric)
    • ⅓ cup tomato paste
    • ½ teaspoon ginger (finely minced or crushed)
    • ½ teaspoon garlic (finely minced or crushed)
    • 1 ½ tablespoon lemon juice
    • ½ teaspoon salt
    • 1 ½ cups coconut cream canned
    • ½ teaspoon cumin powder (ground cumin)

    Instructions
     

    KUKU PAKA MARINADE

    • Clean the chicken by filling a large pot or bowl with water and squeezing in the juice of half a lemon. Alternatively, you can clean the chicken by patting it dry using a paper towel.
      Next, cut the chicken to servable pieces, trim off excess fat from the chicken, and make diagonal slits on the surface to allow the marinade to penetrate through. Transfer the prepared chicken pieces to a bowl.
      juice of half a lemon
    • To the bowl with the chicken pieces, add lemon juice, minced garlic, ginger, black pepper, red chili powder, coriander, cumin, turmeric and salt. Stir in the olive oil then give it a good mix to combine.
      Cover, place in the refrigerator and allow to marinate for at least 30 minutes or overnight for best results.
      1 ½ tablespoon tablespoon olive oil, 1 teaspoon salt, ½ teaspoon turmeric powder, 1 ½ tablespoon lemon juice, 1 tablespoon ginger, 1 tablespoon garlic, ½ teaspoon black pepper, ½ teaspoon red chili powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 full medium-sized chicken

    GRILL THE CHICKEN

    • Preheat the grill to between medium and medium-high. If using a coal grill or jiko, make sure that the flames are not too hot.
      Remove the chicken from the fridge while the grill is heating and allow it to come to room temperature. This will allow the chicken to get the right internal temperature, and not to overcook on the outside while the inside is still too cold.
      1 full medium-sized chicken
    • Once the grill is hot enough, brush the chicken pieces with some cooking oil on both sides and lay them on the grill. Grill for about 5 minutes then flip and grill on the other side for another 5 minutes.
    • Continue to alternate sides for a total MINIMUM time of at least 25 minutes or until the chicken pieces have attained an internal temperature of 180 degrees F (82 degrees F). The FDA recommends a minimum internal temperature of 165 degrees F (74 degrees C).
    • Once cooked through, set the chicken pieces aside and proceed on to prepare the sauce. You can cover them with foil paper so they do not cool too much.

    COCONUT SAUCE

    • Place a non-stick pot or pan on the stove and allow it to heat under medium heat. Next, add cooking oil and the sliced onions. Fry until the onions are translucent and fragrant.
      2 tablespoon suitable cooking oil, 1 medium-sized onion
    • Add the tomato paste, salt, minced garlic and ginger, turmeric and ground cumin then stir to combine. Add the coconut cream and lemon juice then give it a good mix.
      ½ teaspoon turmeric powder, ⅓ cup tomato paste, ½ teaspoon ginger, ½ teaspoon garlic, ½ teaspoon salt, 1 ½ cups coconut cream, ½ teaspoon cumin powder, 1 ½ tablespoon lemon juice
    • Reduce the heat to medium-low, cover, and allow the sauce to cook for about 10 minutes, stirring from time to time. Next, stir in the bell pepper and coriander and allow to cook for a further 2-5 minutes.
      1 large bell pepper
    • Lay the grilled chicken pieces on a serving plate and spoon the hot coconut sauce on top. Garnish with chopped coriander or sliced chilli, and serve.

    Video

    Notes

    • This recipe uses a whole, skinless, bone-in chicken but other cuts such as chicken breast will also do fine so feel free to use them if you prefer.
    • The FDA recommends a minimum internal temperature of 165 degrees F (74 degrees C) but I would say keep an eye on it and make sure the juices are running clear. It is in this case, ok to cook the chicken longer to an internal temperature of 180 degrees F (82 degrees C), as we are using bone-in chicken.
    • Kuku Paka is traditionally grilled on charcoal grills but you can also use an electric grill. Do not set your grill too high. This will only overcook the chicken on the outside, while the inside is still undercooked.

    Nutrition

    Calories: 709kcalCarbohydrates: 16gProtein: 47gFat: 52gSaturated Fat: 32gPolyunsaturated Fat: 0gTrans Fat: 0gCholesterol: 126mgSodium: 1169mgPotassium: 625mgFiber: 4gSugar: 4gVitamin A: 419IUVitamin C: 15mgCalcium: 43mgIron: 4mg
    Tried this recipe? I would love it if you could leave a rating by clicking on the stars above on this recipe card.or simply PIN on Pinterest for later!!
    « The Best Chips Mayai Recipe
    Kenyan Tangawizi Chai - Ginger Tea with Milk »

    Reader Interactions

    Comments

    1. FOODHEAL

      February 15, 2021 at 8:22 am

      5 stars
      Even if I am plant-based, I was driven here by "kuku". This takes me back home. Your recipe looks so yummy and the bright color is really great!

      Reply
    2. Moop Brown

      February 15, 2021 at 3:45 am

      5 stars
      This dish looks so delicious and is definitely something I want to try making. Thanks!

      Reply
    3. Addison

      February 15, 2021 at 3:24 am

      5 stars
      These flavors are amazing! I am definitely going to make this dish again and share with family and friends!

      Reply
    4. Marcellina

      February 13, 2021 at 10:41 pm

      5 stars
      What a gorgeous colour in that sauce! I've never heard of this recipe but can't wait to make it for my family!

      Reply
    5. Marisa F. Stewart

      February 13, 2021 at 9:54 pm

      5 stars
      What a flavorful chicken dish. I couldn't wait to make it this week - and I was so delighted with the taste and ease. We had all of the ingredients and the coconut sauce was amazing. We practically licked the bowl - we didn't want to waste one drop of the amazing sauce. We will be making Kuku Paka again. (I love that name)

      Reply
    6. Leslie

      February 13, 2021 at 12:51 am

      5 stars
      This recipe had me at coconut sauce! Coconut sauce is my favorite sauce with chicken! LOVE!!!

      Reply
    7. Amy Liu Dong

      February 12, 2021 at 1:19 pm

      5 stars
      Wow, this dish looks really good, and seeing this makes me hungry!

      Reply
    8. Kerri

      February 12, 2021 at 2:48 am

      This is jam packed with so much flavor and that's exactly what our family loves! This will be a new staple in our house!

      Reply
    9. Beth

      February 12, 2021 at 12:26 am

      5 stars
      I am making a special dinner for my son and his wife this Saturday and I was so excited to find that I already have all the ingredients to make this - even the coconut cream! It looks and sounds perfect, they will love it (and I'll get to try some too).

      Reply
    10. Amanda Dixon

      February 11, 2021 at 11:57 pm

      5 stars
      This was absolutely divine! The marinade made the chicken unbelievably tender, and the spice mix gave it such an unforgettable flavor. We already are looking forward to making it again!

      Reply
      • Kate Hahnel

        February 12, 2021 at 12:12 am

        I am so glad you enjoyed it. Makes me so happy!

        Reply
    11. HEATHER PERINE

      February 09, 2021 at 10:46 pm

      5 stars
      Putting this in the dinner rotation this week because these flavors look outstanding! And I love trying out new chicken recipes. I can't wait to try the coconut sauce especially!

      Reply
    12. Marta

      February 09, 2021 at 5:54 pm

      5 stars
      Can I be the first to say that in addition to being deliciously flavorful (hello coconut sauce), I found myself obsessed with saying "Kuku Paka" the entire time I was cooking it.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    A picture of Kate Hahnel

    Hi, I'm Kate! I am here to show you how easy it is to recreate African recipes at home and that you should not be intimidated at all!

    Read more about me →

    Popular Recipes

    • Swahili Kenyan Pilau Rice
    • The Ultimate Nyama Choma Recipe
    • Old Fashioned Liver and Onions Recipe
    • Best Pilau Masala Spice Recipe
    • Sukuma Wiki Recipe + Video

    Footer

    ^ back to top

    About

    • Privacy Statement- UK
    • Privacy Statement- EU
    • Privacy Statement- US
    • Privacy Statement- CA
    • Disclaimer/ Terms & Conditions
    • Accessibility Statement

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    We Eat At Last (formerly Paleo Low-Carb Kate) is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Copyright © 2022 Foodie Pro on the Foodie Pro Theme.

    331 shares
    Manage Cookie Consent
    We use cookies to optimize our website and our service.
    Functional cookies Always active
    The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
    Preferences
    The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
    Statistics
    The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
    Marketing
    The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
    Manage options Manage services Manage vendors Read more about these purposes
    View preferences
    {title} {title} {title}
    Manage Cookie Consent
    We use cookies to optimize our website and our service.
    Functional cookies Always active
    The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
    Preferences
    The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
    Statistics
    The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
    Marketing
    The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
    Manage options Manage services Manage vendors Read more about these purposes
    View preferences
    {title} {title} {title}