Name: East African Kuku Paka
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: East African
Ingredients: 1 medium chicken, skinless and bone-in (about 2.6 lbs), or chicken breasts; Juice of ½ lemon (for rinsing chicken); 1 ½ tbsp olive oil; 1 tsp salt; ½ tsp turmeric powder; 1 ½ tbsp lemon juice; 1 tbsp garlic, minced; 1 tbsp ginger, minced; ½ tsp black pepper; 1 tsp coriander powder; 1 tsp cumin powder; ½ tsp red chili powder (optional); 2 tbsp cooking oil (olive or coconut oil); 1 medium onion, finely diced; 1 large bell pepper, chopped; ½ tsp turmeric powder; ½ tsp ginger, minced; ½ tsp garlic, minced; 1 ½ tbsp lemon juice; ⅓ cup tomato paste; ½ tsp salt; 1 ½ cups canned coconut milk; ½ tsp cumin powder

Description

East African Kuku Paka is a creamy, smoky chicken curry infused with coconut milk, bold spices, and zesty lemon. This comforting yet exotic dish features grilled chicken smothered in a rich tomato-coconut sauce that’s both hearty and unforgettable. Perfect for family dinners or special occasions, it’s a beloved East African recipe that turns any mealtime into a flavorful celebration.

Ingredients

Scale

For the Marinade:

1 medium chicken, skinless and bone-in (about 2.6 lbs), or chicken breasts
Juice of ½ lemon (for rinsing chicken)
1 ½ tbsp olive oil
1 tsp salt
½ tsp turmeric powder
1 ½ tbsp lemon juice
1 tbsp garlic, minced
1 tbsp ginger, minced
½ tsp black pepper
1 tsp coriander powder
1 tsp cumin powder
½ tsp red chili powder (optional)

For the Coconut Sauce:

2 tbsp cooking oil (olive or coconut oil)
1 medium onion, finely diced
1 large bell pepper, chopped
½ tsp turmeric powder
½ tsp ginger, minced
½ tsp garlic, minced
1 ½ tbsp lemon juice
⅓ cup tomato paste
½ tsp salt
1 ½ cups canned coconut milk
½ tsp cumin powder

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Instructions

Marinate the Chicken:
Rinse chicken with lemon juice and pat dry. In a bowl, mix olive oil, lemon juice, garlic, ginger, turmeric, cumin, coriander, salt, black pepper, and chili powder. Coat the chicken thoroughly. Refrigerate for at least 30 minutes (or overnight).
Grill the Chicken:
Preheat grill to medium. Brush marinated chicken with oil. Grill for about 5 minutes per side, flipping regularly, for a total of around 25 minutes. Cover and set aside.
Make the Coconut Sauce:
Heat oil in a pot over medium heat. Sauté onions until golden. Add tomato paste, garlic, ginger, turmeric, cumin, lemon juice, and salt. Stir to combine. Pour in coconut milk and simmer for 10 minutes, stirring occasionally. Add chopped bell pepper and cook 2–5 more minutes.
Assemble the Dish:
Place grilled chicken on a serving plate and generously ladle coconut sauce over the top. Serve hot with rice, chapati, or naan.

Notes

Marinating overnight intensifies flavor.

Full-fat coconut milk delivers the best texture and richness.

No grill? Oven-bake or pan-sear chicken instead.

Add fresh chili or extra chili powder for more heat.

Sauce and chicken can be made ahead and reheated before serving.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Plats
Method: Grilling + Simmering
Cuisine: East African