East African Kuku Paka (Print Version)
# Ingredients:
→ Marinade
01 -
1 medium-sized chicken, skinless and bone-in, or preferred cuts such as breast
02 -
1 ½ tablespoons olive oil or preferred cooking oil
03 -
1 teaspoon salt
04 -
½ teaspoon ground turmeric
05 -
1 ½ tablespoons lemon juice
06 -
Juice of half a lemon for cleaning chicken
07 -
1 tablespoon finely minced garlic
08 -
1 tablespoon finely minced ginger
09 -
½ teaspoon black pepper
10 -
1 teaspoon ground coriander
11 -
1 teaspoon ground cumin
12 -
½ teaspoon red chili powder (optional)
→ To Make the Coconut Sauce
13 -
2 tablespoons cooking oil (olive oil, coconut oil, or preferred choice)
14 -
1 medium onion, finely diced or julienne sliced
15 -
1 large bell pepper, chopped
16 -
½ teaspoon ground turmeric
17 -
½ teaspoon finely minced or crushed ginger
18 -
½ teaspoon finely minced or crushed garlic
19 -
1 ½ tablespoons lemon juice
20 -
⅓ cup tomato paste
21 -
½ teaspoon salt
22 -
1 ½ cups canned coconut milk
23 -
½ teaspoon ground cumin
# Instructions:
01 -
Clean the chicken with lemon juice or pat it dry. Cut into pieces, remove excess fat, and make slits. Mix with lemon juice, garlic, ginger, spices, salt, and olive oil. Cover and marinate in the fridge for at least 30 minutes or overnight.
02 -
Preheat the grill to medium heat. Let the chicken come to room temperature. Grease with oil and grill for 5 minutes on each side. Flip every 5 minutes until cooked through, about 25 minutes. Set aside and cover with foil.
03 -
Heat a pan over medium heat, add oil, and sauté onions until soft. Stir in tomato paste, garlic, ginger, turmeric, cumin, salt, coconut milk, and lemon juice. Reduce heat, cover, and cook for 10 minutes, stirring occasionally. Add bell pepper and coriander, cooking for another 2-5 minutes.
04 -
Place grilled chicken on a plate and pour the hot coconut sauce over it. Garnish with coriander or sliced chili. Enjoy!
# Notes:
01 -
Allow the chicken to marinate overnight for maximum flavor.