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Kenyan kuku paka with grilled chicken in smooth coconut tomato sauce, cilantro, lime, and rice.

Kenyan Kuku Paka

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Kenyan coastal grilled chicken simmered in a smooth coconut, tomato, ginger, garlic, chile, and lime sauce.
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Prep Time 25 minutes
Cook Time 50 minutes
Marinating 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Kenyan
Calories: 590
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken
  • 3 lb skinless bone-in chicken thighs and drumsticks
  • 2 tsp fine salt
  • 1 tsp ground black pepper
  • 1 tbsp fresh lime juice
  • 2 tbsp neutral oil divided
Coconut Sauce
  • 1 large yellow onion chopped
  • 4 cloves garlic chopped
  • 1 tbsp fresh ginger grated
  • 12 oz ripe tomatoes chopped
  • 2 tsp mild curry powder
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1/2 tsp ground cayenne or to taste
  • 14 fl oz full-fat coconut milk
  • 1 cup water
  • 1/2 cup cilantro leaves chopped
  • 2 whole limes cut into wedges

Equipment

  • Large bowl
  • Grill pan or outdoor grill
  • Large shallow skillet
  • Blender

Method
 

Marinate and Grill:
  1. Season chicken with salt, pepper, lime juice, and half the oil. Rest 30 minutes.
  2. Grill over medium heat for 5 to 6 minutes per side until lightly marked but not fully cooked. Transfer to a tray.
Make the Sauce:
  1. Heat the remaining oil in a shallow skillet. Cook onion for 8 minutes, then add garlic and ginger for 1 minute. Add tomatoes, curry powder, turmeric, cumin, and cayenne and cook 8 minutes.
  2. Blend the tomato mixture with coconut milk and water until smooth. Return it to the skillet and bring to a gentle simmer.
Finish the Chicken:
  1. Add the grilled chicken and simmer gently, partly covered, for 25 to 30 minutes until the thickest pieces reach 165 F (74 C). Turn once and avoid a hard boil.
  2. Stir in half the cilantro, adjust salt, and finish with lime wedges and the remaining cilantro.

Nutrition

Calories: 590kcalCarbohydrates: 17gProtein: 39gFat: 41gSaturated Fat: 22gCholesterol: 145mgSodium: 820mgFiber: 4gSugar: 6g

Notes

  • A gentle simmer keeps the coconut sauce smooth and prevents the chicken from toughening.
  • Refrigerate for up to three days and reheat slowly; add a splash of water if the sauce thickens.