Description
A traditional dish from the Swahili coast featuring grilled chicken in a rich coconut and tomato sauce.
Ingredients
Scale
- 2 lbs bone-in, skin-on chicken thighs and drumsticks
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder, adjust to taste
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons lemon juice
- 1 tablespoon oil
- Salt to taste
- 2 tablespoons oil or ghee (for sauce)
- 1 large onion, finely chopped
- 4 cloves garlic, minced (for sauce)
- 1 tablespoon fresh ginger, grated (for sauce)
- 2 medium tomatoes, chopped, or one 400g can crushed tomatoes
- 1 tablespoon tomato paste
- ½ teaspoon ground turmeric (for sauce)
- 1 teaspoon ground cumin (for sauce)
- 1 green chili, sliced, adjust to taste
- 1 can (400ml) full-fat coconut milk
- Salt to taste
- 1 tablespoon lemon juice (added at the very end)
- ½ cup fresh cilantro, chopped
Instructions
- Marinate the chicken. Score each piece of chicken with 2–3 deep slits through to the bone. Combine the turmeric, cumin, coriander, chili powder, garlic, ginger, lemon juice, oil and salt. Rub all over the chicken and marinate for at least 1 hour, or overnight for best results.
- Grill the chicken. Heat a grill or grill pan to medium-high. Grill the chicken for 5–6 minutes per side until charred but not fully cooked. Set aside.
- Build the sauce. Heat oil or ghee in a large pot over medium heat. Sauté onion until golden, about 8 minutes. Add garlic, ginger, and chili, cooking for 1 minute until fragrant. Stir in tomato paste, turmeric, and cumin, cooking for another minute.
- Cook down the tomatoes. Add chopped tomatoes and half the cilantro. Cook for 5–7 minutes until the tomatoes break down completely and the sauce thickens.
- Simmer with the chicken. Pour in coconut milk and stir to combine. Add grilled chicken, nestling into the sauce. Cover and cook for 20–25 minutes until the chicken is cooked through.
- Finish and serve. Stir in lemon juice and remaining cilantro. Adjust salt to taste. Serve hot over basmati rice or with chapati.
Notes
For a traditional addition, include hard-boiled eggs or chunks of potato in the sauce. Kuku paka keeps refrigerated for up to 3 days and tastes even better the next day.
- Prep Time: 60 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Grilling and Simmering
- Cuisine: African
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 6g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 130mg