Go Back
Kuku Paka is a dish that embodies the vibrant flavors and rich culinary heritage of East Africa, particularly within the Swahili culture. This delightful recipe showcases succulent chicken thighs enveloped in a luxurious, creamy coconut sauce, making it a staple in many households across the coastal regions of Kenya and Tanzania. The dish not only serves as a testament to the use of locally sourced ingredients, such as fresh coconut milk and spices, but also highlights the cultural exchange that has influenced Swahili cuisine over the centuries.

East African Kuku Paka

Discover the rich and creamy flavors of Kuku Paka, a delightful coconut chicken dish that’s perfect for dinner! Made with tender chicken thighs, aromatic spices, and creamy coconut milk, this recipe is easy to follow and sure to impress. In just about 50 minutes, you can serve up a meal that's bursting with flavor. Don’t forget to garnish with fresh coriander and enjoy with rice or flatbreads to soak up the delicious sauce. Give it a try!
Print Recipe Pin Recipe

Ingredients
  

4 chicken thighs, bone-in and skin-on

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon vegetable oil

1 medium onion, finely chopped

3 garlic cloves, minced

1-inch piece of ginger, grated

2 green chilies, slit (adjust to taste)

1 teaspoon garam masala

1 teaspoon ground cumin

1 teaspoon ground coriander

1 can (400 ml) coconut milk

1 cup chicken broth

Juice of 1 lime

Fresh coriander leaves, for garnish

Instructions
 

Prep the Chicken: Season the chicken thighs with salt and black pepper on both sides. Let them sit for about 15 minutes at room temperature.

    Sauté Aromatics: In a large pan, heat the vegetable oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.

      Add Garlic and Ginger: Stir in the minced garlic, grated ginger, and slit green chilies. Cook for another 2-3 minutes until fragrant.

        Spices: Add the garam masala, ground cumin, and ground coriander to the pan. Stir well to coat the onions and cook for 1 minute until the spices toast slightly.

          Brown the Chicken: Increase the heat to medium-high and add the seasoned chicken thighs to the pan. Sear them on both sides until browned, about 4-5 minutes per side.

            Add Coconut Milk and Broth: Pour in the coconut milk and chicken broth, stirring gently to combine all the ingredients. Bring the mixture to a gentle simmer.

              Simmer: Cover the pan partially and allow the chicken to cook for 25-30 minutes, or until the chicken is cooked through and tender, stirring occasionally.

                Finish and Serve: Remove the chicken from the pan and stir in the lime juice to the sauce. Taste and adjust seasoning if necessary. Serve the chicken topped with the coconut sauce, garnished with fresh coriander leaves.

                  Enjoy: Pair this Kuku Paka with steamed rice or flatbreads to soak up the luscious sauce.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4