East African Kuku Paka Recipe (2024)

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!

how to make kuku paka

• Start by marinating the chicken:
  1. Clean and prepare the chicken.
  2. Marinate the chicken with lemon juice, garlic, ginger, spices, and salt. Cover and refrigerate for at least 30 minutes.

• Grill or roast the chicken:
  3. 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:
  4. Heat a pan, fry onions, add tomato paste, spices, and coconut cream. Simmer for a few minutes, then stir in bell pepper and coriander.
  5. Plate the chicken and spoon the coconut sauce on top.
  6. 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.

For more chicken recipes, try our air fryer chicken breast, kuku choma, and jollof rice with chicken recipes, next!

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)

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 cream 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.

Food safety guidelines, including those from the USDA, advise against washing raw chicken to prevent the spread of bacteria. To truly represent how we make this dish in Kenya, I have included this step. Skip this step if preferred.

How to make Kuku Paka in the Oven

• 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.

Useful Tips

• 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.