East African Kuku Paka Recipe
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5.0
51 reviews
Excellent
East African Kuku Paka Recipe
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The Best East African Kuku Paka recipe! Chicken pieces are tenderly marinated in spices, grilled, then served in a flavorful coconut sauce.
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Ingredients
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)
Instructions
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 milk 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.
- 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.
Equipments used:
Notes
- 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
- 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.
- 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.
Nutrition Information
Show Details
Calories
709kcal
(35%)
Carbohydrates
16g
(5%)
Protein
47g
(94%)
Fat
52g
(80%)
Saturated Fat
32g
(160%)
Polyunsaturated Fat
0g
Trans Fat
0g
Cholesterol
126mg
(42%)
Sodium
1169mg
(49%)
Potassium
625mg
(18%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
419IU
(8%)
Vitamin C
15mg
(17%)
Calcium
43mg
(4%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 709 kcal
% Daily Value*
| Calories | 709kcal | 35% |
| Carbohydrates | 16g | 5% |
| Protein | 47g | 94% |
| Fat | 52g | 80% |
| Saturated Fat | 32g | 160% |
| Polyunsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 126mg | 42% |
| Sodium | 1169mg | 49% |
| Potassium | 625mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 419IU | 8% |
| Vitamin C | 15mg | 17% |
| Calcium | 43mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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