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Kuku Paka

A flavorful Kenyan dish made with chicken simmered in a creamy coconut sauce, enriched with fragrant spices. Perfect for a comforting meal any night of the week.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: African, Kenyan
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.5 pounds skinless chicken thighs (or breasts)
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 inch piece ginger, grated
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1 lime Juice of 1 lime
  • Salt and pepper, to taste
  • 2 tablespoons vegetable oil
  • 1 can (13.5 oz) coconut milk
  • Fresh cilantro, for garnish (optional)

Method
 

Preparation
  1. Begin by seasoning your chicken pieces with salt, pepper, and lime juice. Let them marinate for about 10 minutes while you prepare the other ingredients.
Cooking
  1. In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
  2. Stir in the minced garlic and grated ginger. Cook for an additional 2 minutes until fragrant.
  3. Add the marinated chicken to the skillet and cook until browned on both sides, approximately 5-7 minutes.
  4. Pour in the coconut milk and sprinkle the curry powder and cumin. Stir well to combine everything.
  5. Reduce the heat, cover, and let the dish simmer for about 15-20 minutes until the chicken is fully cooked and tender.
Serving
  1. Taste and adjust seasoning as needed. Garnish with fresh cilantro, if using, and serve hot with rice or naan.

Notes

Kuku Paka pairs beautifully with fragrant jasmine or basmati rice, warm naan, or chapati. For drinks, consider a refreshing hibiscus tea or lemonade. Store leftovers in an airtight container in the refrigerator for up to 3 days and freeze for up to 2 months.