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kuku paka African curry chicken in a skillet with coconut sauce

Grilled Kuku Paka Recipe with Rich Coconut Curry

Make kuku paka with marinated, grilled chicken simmered in a spicy coconut sauce. Smoky, creamy, and bold—an East African curry chicken classic full of flavor.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Course: Main Course
Cuisine: African
Diet: Low Calorie
Servings: 4 servings
Calories: 627kcal
Author: Marwin Brown

Ingredients

For the Chicken

  • 4 Chicken Leg Quarters
  • 1 14 oz Coconut Milk
  • ¼ medium Bell Pepper

For the Dry Seasoning

  • ½ teaspoon Sea or Kosher Salt
  • ½ teaspoon Black Pepper
  • ½ teaspoon Cumin
  • 1 teaspoon Smoked Sweet Paprika
  • ½ teaspoon Ground Turmeric
  • ¼ teaspoon Gound Cinnamon
  • 1 teaspoon Curry Powder

For the Marinade/Sauce

  • 14 oz Crushed Tomatoes
  • ¼ in Fresh Ginger minced
  • 4 Cloves Garlic chopped
  • 1 Scotch Bonnet Pepper deseeded and diced
  • ¾ Medium Bell Pepper diced
  • ½ teaspoon Fresh Thyme leaves

Instructions

Make the Marinade

  • Add all the ingredients plus 1 ½ teaspoon of the spice mix plus ¼ cup of water and blend to a puree.
  • Cut 2-3 slits across skin side of the chicken. Place chicken in a large ziplock bag. Add the marinade. Massage so all the pieces are fully submerged. Place in refrigerator overnight.

Prepare the Chicken

  • Mix dry seasoning ingredients together in a small bowl or ramekin. Set aside.
  • Remove the chicken from the marinade. Reserve the marinade for later.
  • Pat dry the chicken.
  • Season the chicken pieces generously on both sides.

Cook the Chicken

  • Preheat grill for medium high heat. If using indoor grill pan add a bit of oil.
  • Grill the chicken 3-4 minutes per side. Set aside.
  • Heat separate skillet on medium heat. Add olive oil and sauté peppers 1-2 minutes.
  • Add reserved marinade. Mix well and let simmer 2-3 minutes. Add coconut milk and stir. Let it simmer 8-10 minutes until the sauce thickens a bit.
  • Add the chicken back. Baste it with some of the sauce. Cover and cook 15-20 minutes until internal temperature is about 165 degrees. You can remove the chicken at 160 degrees as it will continue to cook off heat.
  • Add juice from half a lemon to the sauce. Mix well then serve the sauce atop the chicken.

Video

Notes

  • Cut slits into the chicken for greater penetration of the marinade
  • Don't skip the finishing step of adding lemon juice to the sauce. A bit more acid is needed to cut through the fatty coconut based sauce.
  • When grilling the goal isn't to cook fully, it's really just about getting a decent char on both sides. Chicken finish cooking during the simmer.

Nutrition

Calories: 627kcal | Carbohydrates: 26g | Protein: 31g | Fat: 47g | Saturated Fat: 27g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 1203mg | Potassium: 1656mg | Fiber: 5g | Sugar: 14g | Vitamin A: 2849IU | Vitamin C: 66mg | Calcium: 84mg | Iron: 8mg
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