Name: East African Kuku Paka (Coconut Chicken)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: East African
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

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If you’re looking for a chicken dish that brings bold flavors, comforting textures, and a touch of exotic flair to your dinner table, then East African Kuku Paka is for you. This iconic coconut chicken recipe blends coastal Swahili influences with Indian spices, making it an unforgettable fusion dish. Whether it’s a weeknight family meal or a weekend gathering, this recipe delivers richness, warmth, and just the right amount of spice.

East African Kuku Paka (Coconut Chicken)

Why You’ll Love This Recipe

Kuku Paka is one of those dishes that strikes the perfect balance between creamy and spicy, tangy and savory. Grilled chicken is marinated in aromatic spices, then bathed in a velvety coconut sauce that’s infused with garlic, ginger, and turmeric. It’s a dish that feels indulgent without being heavy, and it’s ideal served with rice, flatbread, or even over roasted vegetables.

Plus, it’s incredibly flexible—you can make it as spicy or as mild as you like, and use your favorite cut of chicken. This dish is also naturally gluten-free and can be easily adapted to different dietary needs.

Ingredients

For the Marinade:

1 full medium-sized chicken, skinless and bone-in (or your preferred cut, such as breast)
1 ½ tablespoon olive oil (or your preferred cooking oil)
1 teaspoon salt
½ teaspoon turmeric powder
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
1 teaspoon cumin powder
½ teaspoon red chili powder (optional)

To Make the Coconut Sauce:

2 tablespoon cooking oil (olive oil, coconut oil, or your preferred choice)
1 medium-sized onion, finely diced or julienne sliced
1 large bell pepper, chopped
½ teaspoon turmeric powder
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

Tip: You can find a full list of ingredients and measurements in the recipe card below

Instructions

Marinate the Chicken

Clean the chicken using lemon juice or pat it dry.
Cut the chicken into pieces and remove any excess fat. Make small slits for better marinade absorption.
In a bowl, combine the chicken with lemon juice, garlic, ginger, salt, turmeric, cumin, coriander, chili powder, black pepper, and oil.
Cover and refrigerate for at least 30 minutes (or overnight for deeper flavor).

Grill the Chicken

Preheat your grill to medium heat.
Let the marinated chicken come to room temperature.
Brush it lightly with oil.
Grill for about 5 minutes per side, flipping every 5 minutes until it’s cooked through (around 25 minutes).
Set aside and cover with foil to keep warm.

Make the Coconut Sauce

In a pan over medium heat, heat oil and sauté onions until soft and lightly golden.
Stir in tomato paste, garlic, ginger, turmeric, cumin, salt, coconut milk, and lemon juice.
Lower the heat, cover, and let simmer for about 10 minutes, stirring occasionally.
Add chopped bell pepper and cook for another 2–5 minutes.
Adjust seasoning if needed.

Serve

Place the grilled chicken pieces on a plate or serving dish and generously pour the hot coconut sauce over them. Garnish with fresh coriander or sliced chili. Serve warm with rice or chapati.

Variations

Spicier Version: Add fresh green chilies or increase the red chili powder in the marinade.
Creamier Texture: Add an extra splash of coconut cream at the end of cooking.
Vegetarian Option: Replace chicken with grilled tofu or roasted cauliflower for a plant-based version.
Oven Method: Roast the marinated chicken at 400°F (200°C) for about 35–40 minutes instead of grilling.
Smoky Flavor: Add a touch of smoked paprika or grill over charcoal for added depth.

Heating and Storage

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: You can freeze the grilled chicken and sauce separately for up to 2 months. Thaw in the refrigerator overnight.
Reheating: Reheat gently on the stovetop over medium-low heat, adding a splash of coconut milk or water if needed to loosen the sauce.

Frequently Asked Questions

What does “Kuku Paka” mean?

“Kuku” means chicken in Swahili, and “paka” refers to a coconut-based sauce. So, Kuku Paka translates to “chicken in coconut sauce.”

Can I make this dish without grilling?

Yes, you can roast the chicken in the oven or even pan-sear it if you don’t have a grill.

Is this dish spicy?

It’s mildly spiced, but you can adjust the chili powder or add fresh chilies to suit your heat preference.

Can I use boneless chicken?

Absolutely. Boneless thighs or breasts cook faster and are easier to eat, though bone-in adds more flavor.

What can I serve with Kuku Paka?

It pairs well with basmati rice, coconut rice, chapati, naan, or even plain couscous.

Can I substitute coconut milk?

You can try cashew cream or almond milk, though it will slightly alter the flavor.

How long should I marinate the chicken?

At least 30 minutes, but for best results, marinate overnight.

Can I make this ahead of time?

Yes, you can grill the chicken and prepare the sauce in advance. Combine and reheat just before serving.

What vegetables go well in this dish?

Bell peppers, peas, spinach, or even baby potatoes make great additions.

Is Kuku Paka gluten-free?

Yes, all ingredients are naturally gluten-free. Just make sure your tomato paste and spices are certified gluten-free.

Conclusion

East African Kuku Paka is a soul-satisfying dish that brings coastal warmth and spice to your kitchen. The combination of tender grilled chicken and silky coconut sauce is simply irresistible. It’s one of those recipes that looks and tastes like it took hours to make—but it’s surprisingly simple and totally doable at home. Whether you’re exploring new cuisines or returning to a childhood favorite, this dish deserves a spot in your recipe rotation.

East African Kuku Paka (Coconut Chicken)

Why You’ll Love This Recipe

Ingredients