Kuku Paka ~ Grilled Chicken in Creamy Coconut Curry
"The layers of flavors are INSANE... one of my all time favourites!” New Recipe & Cook of the Week Series.
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What dish instantly sweeps you away to another place, a cherished holiday destination or even a dream location you haven’t visited but long to explore?
Is there a recipe from your favourite cookbook that stirs your imagination and desire to cook, or perhaps a dish you remember from childhood holidays? Maybe it’s the finger-licking street food you dreamed of trying while travelling, or your go-to takeaway that transports you to a faraway land with every bite?
Whether rooted in memory, pure longing or just voracious hunger, food has a way of transporting us across borders, no passport required!
I have many recipes that I long for, so many that I wouldn’t know where to begin. If I had to choose one today, it would be the creamy coconut curries from Tanzania, like our recipe of the week - the luscious Kuku Paka. A coconut chicken curry steeped in the rich culture and heritage of the spice islands of Zanzibar.
It is no coincidence that a dish from Tanzania has inspired our new weekly series, Recipe of the week, shared here and Cook of the week shared on our social media platforms. East Africa is one of our biggest and more adventurous cookery retreat launches this year. A number of you will enjoy this dish and many more as we travel across Tanzania and Kenya.
This is a chance to celebrate YOU and your favourite recipes from my cookbook and from our newsletter. And to inspire you with that dose of sunshine I promised you, just like you inspire me every time you cook these recipes and share them! I hope you try this recipe and many more. Keep on sharing with your family, friends and with me. Please tag me @leratofoods on instagram or facebook and use the hashtag #AfricanaCookbook #CookwithLerato so that all our recipes are easy to find in one place. I’d love to celebrate you as our next cook of the week!
See our cook of the week and other members in my latest post and how they cooked Kuku Paka with East African Chapati, both from Africana Cookbook!
“…one of my all time faves!!! The layers of flavor are INSANE.” Katie Cunningham Rodriguez
Kuku Paka is wonderful served alongside Jollof rice, Mango Slaw, Kachumbari like this one I wrote for The Guardian, and East African Chapati - all of which are in my cookbook. I have also enjoyed this dish with baby potatoes, garlic bread, roasted plantains…the sky is the limit! What would you love to serve your Kuku Paka with?
Tell me in the comments. I love reading from you.
Now…let’s escape to Tanzania!
Missed this letter? Catch up here! Plus my recipe for Berbere Spice Blend.
*Exclusive Recipe from Africana*
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Kuku Paka
East African Succulent Coconut Poached & Grilled Chicken
Kuku paka is one of my favourite Swahili delicacies that combines the African, Indian and Arabic flavour nuances dominant in the region. Traditionally, the chicken is chargrilled before adding to the creamy sauce. In my recipe, the chicken is poached in a luxuriously creamy and aromatic spiced coconut broth to ensure maximum moistness, before coating in a sweet layer of coconut and tamarind and grilling for that traditional char that is a staple with this dish. The sauce is finished with fruity and sour tamarind then reduced to a beautifully thick consistency and made even more decadent with a final drizzle of coconut cream. This recipe is so indulgent, it will have you coming back for more.
2 tbsp coconut or vegetable oil
1 onion, peeled and diced
4 garlic cloves, peeled and crushed
5cm piece ginger, peeled and grated
3-4 finger chillies, finely chopped
4 black cardamom pods, or 2-3 pods of selim peppers, smashed
1/4 tsp ground turmeric
1 tbsp garam masala or curry powder
1 tsp cayenne pepper
2 medium tomatoes, roughly chopped
40g fresh coriander, finely chopped
400g can unsweetened coconut milk
1kg chicken legs, or a mix of thighs and drumsticks hone-in and skin-on
1-2 tsp tamarind paste
60g coconut cream (or solids from chilled and unshaken full-fat coconut milk)
FOR THE GRILLED CHICKEN
1 tsp garam masala or curry powder
3 garlic cloves, peeled and crushed
2-3 tsp tamarind paste (see my tips below)
1 tsp cayenne pepper
3 tbsp unsweetened desiccated coconut
2 tbsp coconut oil, melted, or vegetable oil
TO SERVE
4 tbsp coconut flakes, toasted
1 red chilli, thinly sliced
2 limes, cut into wedges
Let’s get cooking!
Heat the oil in a wide, flameproof casserole set over medium heat. Add the onion and sauté for 10 min, until softened. Add the garlic and cook until fragrant, then stir in the ginger and chillies, along with the smashed pods and dried spices. Cook for 3 min, adding a tbsp or 2 tbsp of water if the pan becomes dry.
Add the tomatoes and a little less than 1/2 the coriander. Stir to combine, cover with a lid and leave to simmer for 10 min, stirring occasionally, until the tomatoes are broken down. Pour in the coconut milk and stir to unravel any delicious crust at the bottom.
Score the chicken by cutting several deep slashes diagonally across the skin. Tuck the chicken into the creamy coconut sauce and season with 1/2 tsp salt. Cover with a lid and simmer over medium-low heat for 25 min.
Meanwhile, combine all ingredients for the grilled chicken in a bowl, except for 1 tbsp of the oil, and mix to a thick paste with 1/2 tsp salt. Loosen slightly with a few tsp water, if needed.
Preheat grill to high and prepare a large grilling tray by brushing with oil.
Use tongs or a slotted spoon to remove the chicken pieces from the sauce, draining the sauce back into the pan, and transfer the chicken to the grilling tray. Rub or brush the grilled chicken paste on to all sides of the legs and arrange in 1 layer. Brush with the reserved oil and grill for 5-7 min on each side, brushing with more oil when you turn them, until golden and with a good char.
Meanwhile, to finish the sauce, fish out the spice pods and discard. If you like a smooth sauce, leave to cool slightly, then use a stick blender to blend until smooth. Add the tamarind or lime juice and sugar, return to a medium-low heat and simmer for up to 10 min, stirring occasionally, until the sauce has reduced and thickened. Stir in the coconut cream, taste and season. Remove from the heat and return the chicken to the pan to soak up the wonderful sauce.
Scatter over the toasted coconut flakes, chilli and remaining coriander. Serve right away with rice or chapati and a squeeze of fresh lime.
Lerato’s Tips
This recipe is traditionally made with lime, so if you cannot find tamarind, use brown sugar or honey as a substitute for tamarind mixed with 1 tbsp of lime, white wine vinegar or apple cider vinegar for a balance of sweetness and tanginess.
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This sounds divine. I am definitely trying it soon to transport me to Zanzibar.
Do you still do cookery in Eastbourne?