Main Dishes

East African Kuku Paka Recipe

Name: East African Kuku Paka Recipe
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 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 garlic finely minced; 1 tablespoon ginger finely minced; ½ teaspoon black pepper; 1 teaspoon coriander powder (ground cilantro); 1 teaspoon cumin powder (ground cumin); ½ teaspoon red chili powder optional; 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); ½ teaspoon ginger (finely minced or crushed); ½ teaspoon garlic (finely minced or crushed); 1 ½ tablespoon lemon juice; ⅓ cup tomato paste; ½ teaspoon salt; 1 ½ cups canned coconut milk; ½ teaspoon cumin powder (ground cumin)

4 servings

servings

10 minutes

active time

1 hour 20 minutes

total time

Start Cooking

Ingredients

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 garlic finely minced

1 tablespoon ginger finely minced

½ teaspoon black pepper

1 teaspoon coriander powder (ground cilantro)

1 teaspoon cumin powder (ground cumin)

½ teaspoon red chili powder optional

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)

½ teaspoon ginger (finely minced or crushed)

½ teaspoon garlic (finely minced or crushed)

1 ½ tablespoon lemon juice

⅓ cup tomato paste

½ teaspoon salt

1 ½ cups canned coconut milk

½ teaspoon cumin powder (ground cumin)

Directions

Marinate the Chicken

Clean the chicken with lemon juice or pat it dry.

Cut the chicken into pieces, remove excess fat, and make slits.

In a bowl, mix chicken with lemon juice, garlic, ginger, spices, salt, and olive oil.

Cover and marinate in the fridge for at least 30 minutes, or overnight for best flavor.

Grill the Chicken

Preheat the grill to medium heat.

Let the chicken come to room temperature.

Grease the chicken with oil and grill for 5 minutes on each side.

Flip every 5 minutes until cooked through, about 25 minutes.

Set aside and cover with foil.

Make the Coconut Sauce

Heat a pan over medium heat, add oil, and fry onions until soft.

Stir in tomato paste, garlic, ginger, turmeric, cumin, salt, coconut milk, and lemon juice.

Reduce heat, cover, and cook for 10 minutes, stirring occasionally.

Add bell pepper and coriander, cook for another 2-5 minutes.

Serve

Place grilled chicken on a plate, pour the hot coconut sauce over it.

Garnish with coriander or sliced chili. Enjoy!

Nutrition

Serving Size

Calories

709 kcal

Total Fat

52 g

Saturated Fat

32 g

Unsaturated Fat

Trans Fat

Cholesterol

126 mg

Sodium

1169 mg

Total Carbohydrate

16 g

Dietary Fiber

4 g

Total Sugars

4 g

Protein

47 g