This East African Kuku Paka recipe is the best! Chicken pieces are tenderly marinated in spices, and then served in a simple coconut sauce to give you a flavorful and aromatic dish that you will keep coming back to!
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For those who prefer a visual walkthrough, see how I make kuku paka on my YouTube channel.
Along with my 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'm so excited to finally share it with you!
Here is why you will love this recipe:-
- ❤️it is flavorful and aromatic.
- ❤️easy to make.
- ❤️can be made ahead.
- ❤️goes well with many dishes!
what is kuku paka
Kuku Paka is a Swahili chicken recipe whose name translates to chicken in coconut sauce. It is a dish that is popular in East Africa, especially in Kenya and Tanzania.
It has Indian, Arabic, and African origins. In Kenya, it is particularly popular in the coastal towns of Mombasa and Lamu, where the Swahili culture is prevalent.
Traditionally, Kuku Paka is made using a charcoal grill (which goes by the name jiko) but it can also be made in the oven, or using an electric grill.
ingredients
This is a summary of the ingredients you will need. The full ingredient measurements, detailed instructions, and tips have been provided in the recipe card below.
- 1 full medium-sized chicken - feel free to use other cuts of chicken.
- some lemon juice or white vinegar.
- cooking oil - this helps to tenderize the chicken as well bind the spices to the chicken.
- vegetables - minced or crushed garlic and ginger, an onion, bell pepper, and fresh coriander (cilantro) to garnish.
- spices and seasonings - turmeric powder, black pepper, red chili powder (or fresh chilis), coriander powder, ground cumin, and salt to taste.
- tomato paste.
- canned coconut milk - do not use the lighter coconut milk that comes in a box.
Quick tips: 💡: In East Africa, it's common to clean chicken with water and lemon juice, which I've included as a step in this recipe for authenticity. Food safety guidelines, including those from the USDA, advise against washing raw chicken to prevent the spread of bacteria.
Authentic kuku paka is traditionally made with bone-in, skinless chicken pieces, but feel free to use other skinless cuts like chicken legs or chicken breast.
how to make kuku paka
- Start by marinating the chicken:
- Clean and prepare the chicken.
- Marinate the chicken with lemon juice, garlic, ginger, spices, and salt. Cover and refrigerate for at least 30 minutes.
- Grill or roast the chicken:
- Preheat the grill to medium heat. Grease chicken with oil and grill until fully cooked, turning every 5 minutes. Alternatively, roast in the oven until done.
- Make the coconut sauce, garnish and serve:
- Heat a pan, fry onions, add tomato paste, spices, and coconut milk. Simmer for a few minutes, then stir in bell pepper and coriander.
- Plate the chicken and spoon the coconut sauce on top.
- Garnish with coriander or sliced chili, and serve.
Refrigeration and storage: Store your leftover chicken in suitable airtight containers in the fridge for 3-4 days or in the freezer for 3-4 months.
serving suggestions
Serve your chicken with the following dishes for a complete meal:-
For more chicken recipes, try our air fryer chicken breast, kuku choma, and jollof rice with chicken recipes, next!
more tasty dishes to try
This recipe has been updated on the 19th of November 2023 with ingredient photos, step-by-step instructions as well as a photo collage on how to make this recipe. Certain parts have been summarized to enhance clarity and readability.
📖 Recipe
East African Kuku Paka Recipe
Video
Equipment
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 canned coconut milk
- ½ teaspoon cumin powder (ground cumin)
Instructions
Make the Marinade
- Clean the chicken by rinsing it with lemon juice or patting it dry with a paper towel. (see notes below for recommended practises).
- Next, cut the chicken into serving pieces, remove excess fat, and make slits on the surface for the marinade to penetrate. Place the chicken in a bowl.
- Add lemon juice, garlic, ginger, marinade spices, and salt to the chicken. Drizzle with olive oil and mix well.
- Cover the chicken and marinate in the refrigerator for at least 30 minutes, or overnight for best flavor.
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 (see notes below for oven instructions).
- Take the chicken out of the fridge before grilling and let it come to room temperature. This helps it cook evenly.
- Grease the chicken pieces with cooking oil and grill for 5 minutes per side.
- Continue flipping the chicken every 5 minutes until it reaches an internal temperature of 165°F (74°C) or has been cooked for at least 25 minutes.
- Once cooked through, set the chicken pieces aside, cover with foil to prevent cooling, and proceed to prepare the sauce.
COCONUT SAUCE
- Heat a nonstick pan over medium heat. Add cooking oil and onions. Fry until translucent and fragrant.
- Add the tomato paste, salt, minced garlic and ginger, turmeric and ground cumin then stir to combine. Add the coconut milk and lemon juice then give it a good mix.
- 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 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.
Notes
- Preheat the oven at 400°F (or 200°C).
- If using the oven, roast uncovered for 30 minutes, reduce the temperature to 350°F (175°C), flip the chicken and bake for a further 10 minutes.
- Other cuts of meat can be used for this recipe. Adjust the cooking time based on the chicken cuts used.
- Marinating tenderizes the meat and allows flavors to penetrate. I do not recommend skipping this step.
- Use a charcoal grill or electric grill on medium heat. Grilling on high only results in a chicken that is quickly grilled on the outside, but not properly cooked on the inside.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) with clear juices.
Jubby
Top recipe, easy to follow and the flavours were amazing!
Kate Hahnel
Thank you! I am glad you enjoyed it!
FOODHEAL
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!
Moop Brown
This dish looks so delicious and is definitely something I want to try making. Thanks!
Addison
These flavors are amazing! I am definitely going to make this dish again and share with family and friends!
Marcellina
What a gorgeous colour in that sauce! I've never heard of this recipe but can't wait to make it for my family!
Marisa F. Stewart
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)
Leslie
This recipe had me at coconut sauce! Coconut sauce is my favorite sauce with chicken! LOVE!!!
Amy Liu Dong
Wow, this dish looks really good, and seeing this makes me hungry!
Kerri
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!
Beth
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).
Amanda Dixon
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!
Kate Hahnel
I am so glad you enjoyed it. Makes me so happy!
HEATHER PERINE
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!
Marta
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.