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Kuku Paka is a dish that beautifully embodies the culinary spirit of East Africa, particularly the coastal regions of Kenya and Tanzania. This creamy coconut chicken delight is a favorite among many, celebrated for its rich flavors, comforting textures, and the way it brings people together. The dish seamlessly combines tender chicken with a luscious coconut sauce, infused with aromatic spices that tantalize the taste buds. Whether it’s a family gathering, a festive celebration, or a cozy dinner at home, Kuku Paka is sure to impress everyone at the table.
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East African Kuku Paka

Discover the deliciousness of Kuku Paka, a creamy coconut chicken dish from East Africa that combines tender chicken with a rich coconut sauce and aromatic spices. Perfect for family gatherings or cozy dinners, it embodies the heart of Swahili culinary traditions. Experience the warmth and joy this dish brings to the table! Try making your own Kuku Paka and elevate your cooking game! #KukuPaka #EastAfricanCuisine #CoconutChicken #FamilyMeals #CookingAtHome #FoodieDelight

Ingredients

4 chicken thighs, bone-in and skin-on

1 cup coconut milk

2 medium onions, finely chopped

3 cloves garlic, minced

1-inch piece ginger, grated

2 tablespoons curry powder

1 teaspoon ground turmeric

1 teaspoon cayenne pepper (adjust to taste)

2 tablespoons vegetable oil

1 cup chicken broth

1 tablespoon tomato paste

Salt and pepper to taste

Fresh cilantro, chopped, for garnish

Lemon or lime wedges, for serving

2 cups cooked rice or ugali, for serving

Instructions

Marinate the Chicken: In a large bowl, combine chicken thighs with salt, pepper, curry powder, turmeric, and cayenne pepper. Ensure the chicken is well-coated and let it marinate for at least 30 minutes.

    Sauté Aromatics: In a large skillet or pot, heat vegetable oil over medium heat. Add chopped onions and sauté until they are soft and translucent, about 5 minutes. Stir in minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.

      Brown the Chicken: Increase the heat to medium-high and add the marinated chicken thighs to the skillet. Cook the chicken for about 3-4 minutes on each side, or until golden brown.

        Add Coconut Milk and Broth: Stir in the tomato paste, then pour in the coconut milk and chicken broth. Bring the mixture to a gentle simmer.

          Simmer the Dish: Cover the skillet with a lid and reduce the heat to low. Let it simmer for 30-35 minutes, or until the chicken is cooked through and tender. Occasionally stir to prevent sticking.

            Adjust the Sauce: If the sauce is too thin, remove the lid and simmer uncovered for an additional 5-10 minutes to thicken it to your desired consistency. Taste and adjust seasoning with salt and pepper.

              Serve: Once ready, garnish with fresh chopped cilantro. Serve hot over a bed of rice or alongside ugali. Add lemon or lime wedges on the side for a zesty finish.

                Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4