Can I substitute coconut milk?

If you’re not a fan (or allergic), try using cashew cream or a mix of dairy cream and chicken broth. But honestly, coconut milk gives it that East African Kuku Paka authenticity.

How do I store leftovers?

Store in an airtight container for up to 3 days in the fridge. Reheat gently on the stovetop with a splash of water to loosen the sauce.

Can I use boneless chicken breasts instead?

Absolutely! Just keep an eye on the grill—boneless cuts cook faster and dry out quicker.

Only mildly. The red chili powder adds a gentle heat, but feel free to dial it up or down to suit your crew.

Chicken Kuku Paka - Chicken magic recipes

Description

Chicken Kuku Paka is a rich and creamy East African dish featuring marinated grilled chicken smothered in a spiced coconut sauce. It’s comforting, flavorful, and perfect for weeknight dinners or entertaining guests.

Ingredients

Scale

For the Marinade

1 medium whole chicken, skinless and bone-in (or preferred cuts)
Juice of ½ lemon (for cleaning chicken)
1½ tbsp olive oil (or preferred cooking oil)
1 tsp salt
½ tsp turmeric powder
1½ tbsp lemon juice
1 tbsp garlic, finely minced
1 tbsp ginger, finely 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, coconut, or preferred)
1 medium onion, finely diced or julienned
1 large bell pepper, chopped
½ tsp turmeric powder
½ tsp ginger, minced
½ tsp garlic, minced
1½ tbsp lemon juice
⅓ cup tomato paste
½ tsp salt
1½ cups canned coconut milk
½ tsp cumin powder

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Instructions

Marinate the Chicken
Clean chicken with lemon juice, then pat dry and cut into pieces. Make slits in the meat for better flavor. In a bowl, mix chicken with garlic, ginger, spices, lemon juice, oil, and salt. Cover and marinate in the fridge for at least 30 minutes (overnight is best!).
Grill the Chicken
Preheat grill to medium heat. Let the chicken sit out for 20 minutes to come to room temperature. Lightly oil the chicken and grill for 5 minutes on each side, flipping every 5 minutes until fully cooked (about 25 minutes). Cover with foil and set aside.
Make the Coconut Sauce
Heat oil in a pan over medium heat. Sauté onions until soft, then stir in tomato paste, garlic, ginger, turmeric, cumin, and salt. Add coconut milk and lemon juice. Simmer on low for 10 minutes, stirring occasionally. Add bell pepper and cook 2–5 more minutes.
Serve
Place grilled chicken on a plate, pour hot coconut sauce over the top, and garnish with fresh cilantro or sliced chili. Serve with rice or flatbread.

Notes

For a smoky flavor, grill the chicken over charcoal or broil in the oven.
Full-fat coconut milk gives the richest flavor.
This dish tastes even better the next day as the flavors deepen—leftovers win!

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Grilling
Cuisine: East African

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 4 g
Sodium: 660 mg
Fat: 34 g
Saturated Fat: 17 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 2 g
Protein: 42 g
Cholesterol: 135 mg