KUKU PAKA (CHICKEN WITH COCONUT)
This rich dish of chicken in a spiced coconut sauce comes from Kenya's coast, though creative cooks now produce variations of it all over the country. This simple version was adapted from many of them, including Kirti Patel, Agnes Kalyonge and the author Madhur Jaffrey. It requires slowly grilling the marinated chicken, ideally over charcoal - a little extra work that lends the finished kuku paka a wonderful smoky flavor - though in a pinch, you can use a grill pan on the stove. Note: The coconut sauce should be creamy but not flat, so be sure to spike it at the end with enough lemon juice to give it the edge of sourness that is one of this great dish's defining characteristics.
Provided by Tejal Rao
Categories dinner, barbecues, poultry, main course
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Trim any excess skin from the chicken, keeping some skin intact. Score each chicken piece in 2 or 3 places, slicing about a half-inch into the meat. In a food processor, combine the tomatoes, onions, ginger, garlic, chiles, salt, cumin and coriander. Process until a rough paste forms. Rub 1 scant cup of the mixture all over the chicken, into the cuts and under the skin, reserving the rest for the sauce. Set chicken aside in the refrigerator for at least 1 hour, or up to 5.
- Prepare and light a charcoal grill. Meanwhile, as the grill heats, prepare the sauce: In a large pan, heat the coconut oil over medium heat and add the remaining paste, stirring occasionally, until all of the water in mixture evaporates and the oil separates, becoming visible on the surface, about 15 minutes. Continue to cook, stirring more frequently so the bottom doesn't burn, until the paste is thick and dark and the raw smell has lessened, about 5 minutes. Add the coconut milk and simmer until the sauce is about as thick as cake batter and has turned a mellow shade of orange, about 20 to 25 minutes, then turn off the heat.
- Grill the marinated chicken, turning the pieces so the skin is browned and the meat is cooked through, then add to the sauce. If the sauce has become too thick to coat the meat and provide a good gravy, stir in a splash of water. Turn the heat back on to low, cover and simmer for 5 minutes, or until the flavors have melded. Taste the sauce and adjust seasoning with salt and lemon juice, then garnish with cilantro. Serve with rice, chapati or flatbread.
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Sherry Keyz
[email protected]This dish is a must-try! The chicken is tender and juicy, and the coconut sauce is creamy and flavorful. I highly recommend it!
Nishita Akter
[email protected]This recipe was easy to follow and the dish turned out great! I loved the combination of flavors and textures. I will definitely be making this again.
Md Miskatur Rahman Suton
[email protected]I'm not a big fan of coconut, but I really enjoyed this dish. The chicken was tender and flavorful, and the coconut sauce was creamy and not too sweet.
Ahmed Raji
[email protected]This was a great recipe! The chicken was cooked perfectly and the coconut sauce was delicious. I served it with rice and vegetables and it was a hit with my family.
Stephen kelechi
[email protected]I love the flavors in this dish! The chicken is tender and the coconut sauce is creamy and flavorful. I will definitely be making this again!
Sphe Sihle
[email protected]This dish was easy to make and very flavorful. I would definitely recommend it!
Rebecca Dim
[email protected]The chicken was a bit dry, but the coconut sauce was delicious.
Dimoale Star
[email protected]This was my first time making Kuku Paka and it turned out great! The chicken was juicy and tender, and the coconut sauce was creamy and flavorful. I will definitely be making this dish again!
Mughal Abdullah
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The chicken is always cooked perfectly and the coconut sauce is so flavorful. I love serving this dish with rice and vegetables.
Md Kobir Hossen
[email protected]This Kuku Paka recipe was a hit with my family! The chicken was tender and flavorful, and the coconut added a delicious sweetness and creaminess. I also loved the crispy edges of the chicken. I will definitely be making this dish again!