Kuku Paka
Kuku Paka is a mouthwatering Kenyan coastal chicken dish cooked in rich coconut milk, bursting with exotic flavors and spices. It's a testament to the fusion of Swahili and Indian culinary traditions and a must-try for anyone looking to explore the diverse tastes of East Africa.
Ingredients
For the Marinade
- 1 cup plain yogurt
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 2 tsp The Spice Girl Kitchen East African Seasoning
- 1 tsp salt
- 2 lbs chicken pieces (bone-in preferred)
For the Curry
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2-3 green chilies, slit lengthwise
- 2 tbsp garlic, minced
- 2 tbsp ginger, minced
- 3 tomatoes, chopped
- 1 tbsp The Spice Girl Kitchen East African Seasoning
- 1 14-oz can full-fat coconut milk
- 2 potatoes, cubed (optional)
- 1 red bell pepper, chopped (optional)
- fresh cilantro, chopped (for garnish)
- 1 lemon, juiced (optional)
- salt, to taste
Instructions
- In a large bowl, mix the yogurt, minced garlic, minced ginger, East African Seasoning, and salt. Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to overnight for better flavor.
- Heat the oil in a large pot or skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and sear the chicken pieces until golden brown on all sides. Remove and set aside.
- In the same pot, add the chopped onion and cook until translucent.
- Add the slit green chilies, minced garlic, and minced ginger. Sauté until fragrant.
- Stir in the chopped tomatoes and East African Seasoning. Cook until the tomatoes soften and the mixture becomes a thick paste.
- Return the seared chicken pieces to the pot, along with any reserved marinade.
- Pour in the coconut milk and add the cubed potatoes and chopped red bell pepper if using.
- Bring to a gentle simmer, reduce the heat to low, and cover the pot. Cook for 30-40 minutes, or until the chicken is cooked through and tender, and the sauce has thickened. Stir occasionally and adjust salt to taste.
- Garnish with chopped fresh cilantro. If desired, squeeze the juice of one lemon over the curry for a fresh, zesty finish.
- Serve the Kuku Paka hot with rice, chapati, or ugali. Enjoy the rich, creamy flavors of this Kenyan coastal classic!
Notes
Tips:
- For an extra depth of flavor, you can grill the chicken instead of searing it before adding it to the curry.
- If you prefer a thicker sauce, let the curry simmer uncovered for the last 10 minutes of cooking.
- Adjust the number of green chilies to your heat preference.
Storage and Reheating Tips
Storage
- Refrigerating: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Kuku Paka can be frozen for up to 2 months. Thaw in the refrigerator before reheating.
Reheating
- Stovetop: Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk to maintain the sauce's consistency.