Cookbook:Kuku Paka
| Kuku Paka | |
|---|---|
| Servings | 4–6 |
| Time | 45 minutes |
| Difficulty |  |
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Kuku Paka is a traditional East African chicken dish made with grilled or roasted chicken cooked in a rich coconut curry sauce. It is especially popular along the Swahili coast of Kenya and Tanzania, where it is commonly served with pilau rice, chapati, ugali, fresh salad, or lime wedges.
Ingredients
[edit | edit source]For the chicken
[edit | edit source]- 1 whole chicken, cut into pieces
- 2 tablespoons lemon or lime juice
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon curry powder
- ½ teaspoon turmeric
- Salt to taste
- Black pepper to taste
- 2 tablespoons oil
For the sauce
[edit | edit source]- 1 large onion, chopped
- 2 tomatoes, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1–2 green chilies, chopped
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 400 ml coconut milk
- 2 tablespoons tomato paste
- Fresh coriander leaves for garnish
- Salt to taste
Equipment
[edit | edit source]- Grill or oven
- Large cooking pot or pan
- Knife
- Cutting board
- Mixing bowl
- Wooden spoon
Procedure
[edit | edit source]- In a bowl, combine the chicken with lemon juice, garlic, ginger, curry powder, turmeric, salt, black pepper, and oil.
- Marinate for at least 30 minutes.
- Grill the chicken over charcoal or roast in an oven until lightly charred and partly cooked.
- Heat oil in a large pan over medium heat.
- Add the onions and cook until soft.
- Stir in the garlic, ginger, chilies, tomatoes, tomato paste, curry powder, cumin, and coriander.
- Cook until the tomatoes soften and the mixture becomes fragrant.
- Pour in the coconut milk and stir well.
- Add the grilled chicken pieces to the sauce.
- Simmer gently for 20–30 minutes until the chicken is fully cooked and the sauce thickens.
- Garnish with fresh coriander leaves and serve hot.
Notes, tips, and variation
[edit | edit source]- Charcoal grilling gives the dish its traditional smoky flavour.
- Coconut cream creates a richer sauce than coconut milk.
- Fresh ginger and garlic improve the aroma.
- Marinating the chicken overnight enhances flavour.
- The sauce should simmer gently to avoid separating the coconut milk.