Kenyan Kuku Paka
Kenyan coastal grilled chicken simmered in a smooth coconut, tomato, ginger, garlic, chile, and lime sauce.
Equipment
- Large bowl
- Grill pan or outdoor grill
- Large shallow skillet
- Blender
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
Instructions
Marinate and Grill:
- Season chicken with salt, pepper, lime juice, and half the oil. Rest 30 minutes.
- 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:
- 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.
- 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:
- 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.
- Stir in half the cilantro, adjust salt, and finish with lime wedges and the remaining cilantro.
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.
Nutrition
Calories: 590kcalCarbohydrates: 17gProtein: 39gFat: 41gSaturated Fat: 22gCholesterol: 145mgSodium: 820mgFiber: 4gSugar: 6g