Kuku Paka (Kenyan Coconut Chicken)
Kuku Paka (Kenyan Coconut Chicken)
Ingredients
For the Chicken Brine
- 2 pounds bone-in, skin-on chicken thighs and drumsticks
- 1 tablespoon salt
- 1/4 cup lime juice, freshly squeezed, from about 1-2 limes
- 2 cups water
For the Sauce Base
- 2 tablespoons olive oil
- 1 red onion, large, sliced
- 2 tomatoes, medium, chopped
- 4 cloves garlic, minced
- 1 tablespoon Kenyan curry powder, (or a mild curry powder blend)
- 1/2 teaspoon salt, or to taste
For the Coconut Sauce
- 1 can full-fat coconut milk, 13.5 ounces
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the chicken brine: In a large bowl or container, combine the salt, 1/4 cup lime juice, and 2 cups of water. Stir until the salt dissolves. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or up to 4 hours. This brining step is crucial for juicy chicken.
⏱️ 5 min
- 2
While the chicken is brining, prepare the sauce base. Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced red onion and sauté until softened, about 5-7 minutes. The onions don't need to be perfectly diced as they will be blended later.
⏱️ 7 min
- 3
Add the chopped tomatoes and minced garlic to the pot. Continue to sauté for another 5-7 minutes, until the tomatoes begin to break down. Stir in the Kenyan curry powder and 1/2 teaspoon of salt. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 8 min
- 4
Carefully transfer the sautéed onion and tomato mixture to a blender or food processor. Add the can of full-fat coconut milk. Blend until smooth. Return the blended sauce to the pot.
⏱️ 5 min
- 5
Remove the chicken from the brine and pat thoroughly dry with paper towels. Discard the brine. This step is important for achieving smoky, crispy skin.
⏱️ 3 min
- 6
Heat a separate large skillet or grill pan over medium-high heat. Add a small amount of olive oil if needed. Sear the chicken pieces, skin-side down first, until deeply golden brown and smoky, about 5-7 minutes per side. The chicken does not need to be cooked through at this stage.
⏱️ 14 min
- 7
Add the seared chicken pieces to the pot with the coconut sauce. Bring the sauce to a gentle simmer. Reduce heat to low, cover, and cook for 25-30 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
⏱️ 30 min
- 8
Stir in the 1 tablespoon of fresh lime juice. Taste and adjust seasoning if necessary. Garnish with fresh chopped cilantro before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Kuku Paka (Kenyan Coconut Chicken)
For the Chicken Brine
- 2 pounds bone-in, skin-on chicken thighs and drumsticks
- 1 tablespoon salt
- 1/4 cup lime juice, freshly squeezed, from about 1-2 limes
- 2 cups water
For the Sauce Base
- 2 tablespoons olive oil
- 1 red onion, large, sliced
- 2 tomatoes, medium, chopped
- 4 cloves garlic, minced
- 1 tablespoon Kenyan curry powder, (or a mild curry powder blend)
- 1/2 teaspoon salt, or to taste
For the Coconut Sauce
- 1 can full-fat coconut milk, 13.5 ounces
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the chicken brine: In a large bowl or container, combine the salt, 1/4 cup lime juice, and 2 cups of water. Stir until the salt dissolves. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or up to 4 hours. This brining step is crucial for juicy chicken.
⏱️ 5 min - 2
While the chicken is brining, prepare the sauce base. Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced red onion and sauté until softened, about 5-7 minutes. The onions don't need to be perfectly diced as they will be blended later.
⏱️ 7 min - 3
Add the chopped tomatoes and minced garlic to the pot. Continue to sauté for another 5-7 minutes, until the tomatoes begin to break down. Stir in the Kenyan curry powder and 1/2 teaspoon of salt. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 8 min - 4
Carefully transfer the sautéed onion and tomato mixture to a blender or food processor. Add the can of full-fat coconut milk. Blend until smooth. Return the blended sauce to the pot.
⏱️ 5 min - 5
Remove the chicken from the brine and pat thoroughly dry with paper towels. Discard the brine. This step is important for achieving smoky, crispy skin.
⏱️ 3 min - 6
Heat a separate large skillet or grill pan over medium-high heat. Add a small amount of olive oil if needed. Sear the chicken pieces, skin-side down first, until deeply golden brown and smoky, about 5-7 minutes per side. The chicken does not need to be cooked through at this stage.
⏱️ 14 min - 7
Add the seared chicken pieces to the pot with the coconut sauce. Bring the sauce to a gentle simmer. Reduce heat to low, cover, and cook for 25-30 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
⏱️ 30 min - 8
Stir in the 1 tablespoon of fresh lime juice. Taste and adjust seasoning if necessary. Garnish with fresh chopped cilantro before serving.
⏱️ 3 min