Few dishes capture the vibrant heart of coastal East African cuisine quite like East African Kuku Paka (Coconut Chicken). Imagine tender, marinated chicken pieces grilled just right, then swaddled in a silky, spiced coconut sauce that’s as aromatic as it is comforting. Every bite offers layers of flavor, from the gentle warmth of turmeric to the bright tang of lemon and creamy richness of coconut milk. Whether you’re planning a lively family meal or a memorable dinner with friends, this crowd-pleaser brings everyone to the table—and keeps them coming back for seconds.

East African Kuku Paka (Coconut Chicken) Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for East African Kuku Paka (Coconut Chicken) is simple, but each one plays a vital role in building the dish’s complexity. From marinated chicken to the luscious coconut sauce, every component infuses flavor, color, and texture that come together beautifully on the plate.

  • Chicken: For this recipe, skinless and bone-in chicken delivers the best juiciness and tenderness, but any favorite cut can work.
  • Olive Oil: A touch for both marinating and sauce helps everything sizzle and infuses a gentle richness.
  • Salt: Essential for seasoning the chicken and bringing all the flavors forward.
  • Turmeric Powder: Gives a warm golden hue and a subtle earthy taste, unmistakable in East African cooking.
  • Lemon Juice: Fresh lemon brightens the chicken and sauce while also helping clean and tenderize the meat.
  • Garlic (minced): Aromatic and deeply savory, garlic forms the backbone of both marinade and sauce.
  • Ginger (minced): Adds warmth and slight citrus notes that zing through each bite.
  • Black Pepper: For that gentle undercurrent of heat everyone loves.
  • Coriander Powder: Herbal and slightly sweet, it awakens the marinade with an unmistakable fragrance.
  • Cumin Powder: Delivers toasty, nutty depth you can’t skip in this coconut chicken.
  • Red Chili Powder (optional): Use for heat—adjust the amount to suit your spice level preference.
  • Onion (finely diced): Sweet and mellow when sautéed, onion forms the base of the sauce.
  • Bell Pepper (chopped): Adds crunch, color, and a subtle sweetness that balances the coconut’s creaminess.
  • Tomato Paste: Gives the sauce body and a gentle tang, accentuating the other spices.
  • Coconut Milk (canned): The star ingredient, bringing silky-smooth texture and unmistakable tropical flavor.

How to Make East African Kuku Paka (Coconut Chicken)

Step 1: Marinate the Chicken

Begin by giving your chicken a citrusy cleanse—rub each piece with the juice of half a lemon to remove any poultry flavor. Cut deep slits into the meat to help the marinade penetrate. In a bowl, thoroughly mix the chicken with olive oil, salt, turmeric, lemon juice, garlic, ginger, black pepper, coriander, cumin, and a pinch of red chili powder if you want a little extra heat. Let this rest for at least 30 minutes (though overnight in the fridge is the secret to truly next-level East African Kuku Paka (Coconut Chicken)). The marinade both tenderizes and infuses the chicken with flavor from the inside out.

Step 2: Grill the Chicken

Preheat your grill to medium heat. Arrange the marinated chicken pieces on the grill and cook for about 25 minutes, turning every 5 minutes to char the skin lightly and lock in the juices. This step adds smoky depth and irresistible caramelization, making the chicken both juicy and lightly crisp on the outside—the perfect companion to its coconut bath to come!

Step 3: Make the Coconut Sauce

While the chicken is grilling, grab a deep pan and add a good glug of oil. Sauté the onions until golden and translucent, then stir in tomato paste, minced garlic, minced ginger, turmeric, cumin, and salt. Add lemon juice and let everything sizzle until fragrant—your kitchen will smell heavenly at this point! Pour in the coconut milk, whisk until well-mixed, and let it gently simmer for 10 minutes. The sauce should thicken slightly. Add the bell peppers and cook for another two to five minutes until just softened, keeping their lovely crunch and color.

Step 4: Finish and Serve

Nestle the grilled chicken in the sauce, letting all those charred edges soak up the spicy, creamy coconut mixture. Let everything warm through for a minute or two, then plate the pieces and ladle extra sauce on top. For a truly wow-worthy presentation, sprinkle with fresh coriander or slices of mild chili, celebrating the beauty of East African Kuku Paka (Coconut Chicken) in all its glory.

How to Serve East African Kuku Paka (Coconut Chicken)

East African Kuku Paka (Coconut Chicken) Recipe - Recipe Image

Garnishes

Nothing brightens up this coconut chicken dish quite like a fragrant scatter of chopped fresh coriander or a few sliced chilis across the top. If you love extra layers, consider adding wedges of lemon on the side for a zesty squeeze or a sprinkle of crispy fried onions for texture. These final touches not only elevate the flavors but make the dish a feast for the eyes, too.

Side Dishes

East African Kuku Paka (Coconut Chicken) is a dream with fluffy white rice, though coconut rice amps up the tropical factor even more. Flatbreads like naan or chapati are perfect for scooping up sauce, while a simple kachumbari (East African tomato-onion salad) brings a refreshing, tangy counterpoint. Don’t be afraid to pair with roast veggies or classic pilau rice for a full-on feast.

Creative Ways to Present

For a showstopping presentation, try serving your Kuku Paka in a shallow platter, surrounding the chicken with swirls of the coconut sauce and a rainbow of colorful bell pepper strips. For individual servings, nestle the chicken and sauce over a bed of rice in wide bowls. If you’re going family-style, let everyone spoon out saucy chicken from a big communal dish—East African Kuku Paka (Coconut Chicken) is all about sharing and togetherness.

Make Ahead and Storage

Storing Leftovers

Cool any leftover East African Kuku Paka (Coconut Chicken) to room temperature before transferring to an airtight container. Stored in the fridge, it will stay fresh and flavorful for up to 3 days. The sauce thickens a bit overnight, so you may want to stir in a splash of coconut milk or water before reheating.

Freezing

If you want to save Kuku Paka for later, let it cool fully, then arrange chicken and sauce in a freezer-safe container. The dish can be frozen for up to 2 months without losing its character. Defrost overnight in the fridge before reheating, and the coconut sauce will be just as creamy and irresistible.

Reheating

To reheat, warm the chicken and sauce gently on the stovetop over medium-low heat, stirring frequently and adding a touch of water or coconut milk if the sauce seems too thick. You can also use the microwave, but heat in short bursts to avoid overcooking. Either way, your East African Kuku Paka (Coconut Chicken) will taste as amazing as the day you made it!

FAQs

Can I use boneless chicken?

Definitely! Boneless chicken—breasts or thighs—works beautifully in this recipe and can make for quicker cooking. Just be careful not to overcook during grilling, since boneless cuts can dry out faster than bone-in pieces.

Is it possible to make East African Kuku Paka (Coconut Chicken) without a grill?

Absolutely. If you don’t have a grill handy, you can sear the marinated chicken pieces in a hot skillet or bake them in the oven. You still get all the delicious flavor, and the sauce infuses the chicken with that signature coconut richness.

Can I adjust the spice level?

Of course! The beauty of East African Kuku Paka (Coconut Chicken) is how easy it is to tailor to your taste. For a milder dish, skip the chili powder or use sweet paprika instead. If you’re a fan of heat, add extra chilis or serve with spicy kachumbari on the side.

What type of coconut milk is best?

Full-fat canned coconut milk is the traditional choice, making the sauce lush and decadent. Light coconut milk can be used if you prefer a lighter meal, though the sauce won’t be quite as velvety.

Can this dish be prepared ahead?

Yes! You can marinate the chicken a day ahead to deepen the flavor. The coconut sauce also keeps well; just reheat and combine with freshly grilled (or reheated) chicken right before serving.

Final Thoughts

If you’re ready to shake up your dinner routine with a dish that’s vibrant, creamy, and bursting with flavor, East African Kuku Paka (Coconut Chicken) is the way to go. Don’t be surprised if it becomes your new go-to comfort dish—make it once, and you’ll find yourself craving it again and again!

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East African Kuku Paka (Coconut Chicken) Recipe

East African Kuku Paka (Coconut Chicken) Recipe

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4.8 from 5 reviews

A rich and flavorful East African coconut chicken dish made with grilled marinated chicken and a spiced, creamy coconut sauce. Perfect for weeknight dinners or special occasions.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

For the Marinade:

  • 1 medium-sized chicken, skinless and bone-in or cut of choice
  • 1 ½ tbsp olive oil
  • 1 tsp salt
  • ½ tsp turmeric powder
  • 1 ½ tbsp lemon juice
  • Juice of half a lemon (to clean chicken)
  • 1 tbsp garlic, minced
  • 1 tbsp ginger, 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 oil (olive, coconut, or preferred)
  • 1 medium onion, finely diced
  • 1 large bell pepper, chopped
  • ½ tsp turmeric powder
  • ½ tsp garlic, minced
  • ½ tsp ginger, minced
  • 1 ½ tbsp lemon juice
  • ⅓ cup tomato paste
  • ½ tsp salt
  • 1 ½ cups canned coconut milk
  • ½ tsp cumin powder

Instructions

  1. Marinate the Chicken: Clean chicken with lemon juice. Cut and slit pieces. Mix with all marinade ingredients. Marinate for 30 minutes or overnight.
  2. Grill the Chicken: Preheat grill to medium heat. Grill chicken for about 25 minutes, flipping every 5 minutes. Set aside.
  3. Make the Sauce: In a pan, sauté onions. Add tomato paste, garlic, ginger, turmeric, cumin, salt, lemon juice, and coconut milk. Simmer for 10 minutes. Add bell peppers and cook for another 2–5 minutes.
  4. Serve: Plate grilled chicken and pour sauce on top. Garnish with coriander or sliced chili.

Notes

  • For deeper flavor, marinate overnight.
  • You can use boneless chicken for quicker cooking.
  • Adjust chili levels to your taste.
  • Author: Martha
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Grilling + Stovetop
  • Cuisine: East African
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 380 kcal
  • Sugar: 4g
  • Sodium: 680mg
  • Fat: 27g
  • Saturated Fat: 17g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 28g
  • Cholesterol: 85mg

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