Description
Discover how to make East African Kuku Paka, a flavorful and aromatic chicken dish with a creamy coconut curry sauce. Perfect for your next culinary adventure!
Ingredients
- 1 whole medium-sized chicken (skinless and bone-in or your preferred cut, such as the breast)
- 1 1/2 tbsp (23 ml) olive oil (or favorite cooking oil)
- 1 tsp (5 ml) salt
- 1/2 tsp (3 ml) turmeric powder (ground turmeric)
- 1 1/2 tbsp (23 ml) lemon juice
- juice of half a lemon to clean the chicken
- 1 tbsp (15 ml) ginger finely minced
- 1 tbsp (15 ml) garlic finely minced
- 1/2 tsp (3 ml) black pepper
- 1/2 tsp (3 ml) red chili powder (optional)
- 1 tsp (5 ml) coriander powder (ground cilantro)
- 1 tsp (5 ml) cumin powder (ground cumin)
- 2 tbsp (30 ml) 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)
- 1/2 tsp (3 ml) turmeric powder (ground turmeric)
- 1/3 cup (80 ml) tomato paste
- 1/2 tsp (3 ml) ginger (finely minced or crushed)
- 1/2 tsp (3 ml) garlic (finely minced or crushed)
- 1 1/2 tbsp (23 ml) lemon juice
- 1/2 tsp (3 ml) salt
- 1 1/2 cups (360 ml) canned coconut milk
- 1/2 tsp (3 ml) cumin powder (ground cumin)
Instructions
- Rinse the chicken using lemon juice or dry it with a paper towel.
- Cut the chicken into manageable portions, trim any excess fat, and make incisions on the surface for better marinade absorption. Place the chicken in a mixing bowl.
- Incorporate lemon juice, garlic, ginger, spices for marinating, and salt with the chicken. Pour in olive oil and mix thoroughly.
- Cover the marinated chicken and refrigerate for a minimum of 30 minutes, or overnight for enhanced flavor.
- Heat up the grill to a medium to medium-high setting. If using a charcoal grill or jiko, ensure the flames are not excessively hot.
- Remove the chicken from the fridge before grilling and allow it to reach room temperature to promote even cooking.
- Brush the chicken pieces with cooking oil and grill them for 5 minutes on each side.
- Continue rotating the chicken every 5 minutes until it reaches an internal temperature of 165°F (74°C) or cooks for at least 25 minutes.
- Once thoroughly cooked, set the chicken pieces aside and cover them with foil to retain heat while preparing the sauce.
- Warm a nonstick pan over medium heat. Pour in cooking oil and add the onions, cooking until they become translucent and aromatic.
- Introduce the tomato paste, salt, minced garlic and ginger, turmeric, and ground cumin, stirring to blend. Add the coconut milk and lemon juice, mixing well.
- Lower the heat to medium-low, cover, and let the sauce simmer for around 10 minutes, stirring occasionally. Then, stir in the bell pepper and coriander, cooking for an additional 2-5 minutes.
- Arrange the grilled chicken pieces on a serving dish and pour the hot coconut sauce over them. Garnish with chopped coriander or sliced chili, and serve.
Notes
- Enhance the spice level by adding more red chili powder to the marinade or sauce.
- Try different chicken cuts for unique textures and flavors.
- Opt for fresh coconut milk to achieve a richer and more authentic taste in the sauce.
