Last Updated on May 6, 2025 by Carne Diem
Protein: 
Origin: African, Kenyan
Method: Grill or Stovetop
Jump to RecipeAre you craving a dish that's both comforting and exotic? Look no further than Kenyan Kuku Paka, a fragrant and flavorful coconut chicken curry that will transport your taste buds straight to the heart of East Africa. This creamy, subtly spiced stew is a staple in Kenyan cuisine, loved for its rich taste and easy preparation. Get ready to discover a new family favorite!
Table of contents
What is Kuku Paka? A Culinary Journey to Kenya
"Kuku" means chicken in Swahili, and "Paka" refers to coconut. So, quite literally, Kuku Paka is an African Coconut Chicken. This isn't your typical Indian curry; it boasts a unique blend of aromatic spices, creamy coconut milk, and often a touch of sweetness or tanginess that makes it distinctly Kenyan. It's a dish that tells a story of cultural influences and the vibrant flavors of the region.
Why You'll Absolutely Love This Kuku Paka Recipe
- Incredibly Flavorful: The combination of ginger, garlic, curry powder, and creamy coconut milk creates a symphony of tastes that is both comforting and exciting.
- Easy to Make: This recipe is surprisingly straightforward, perfect for weeknight dinners or a flavorful weekend meal.
- Versatile: You can easily adjust the spice level and add your favorite vegetables.
- A Taste of Adventure: Introduce your family and friends to the delicious world of Kenyan food.
- Naturally Gluten-Free: The base of this curry is naturally gluten-free.
How to make Kenyan Chicken Curry at Home
This recipe focuses on ease without compromising on authentic Kenyan flavor. Our favorite way to prepare the African coconut chicken curry is by charcoal grilling the chicken, before finishing the dish in the creamy coconut sauce.
Ingredients for making Kuku Paka at home
To make this authentic Kenyan Kuku Paku recipe you just need your favorite chicken and the ingredients to make the delicious and easy chicken curry sauce. Here is everything you will need to make this East African chicken curry:
Chicken Options: While we prefer legs, thighs also work well due to their tenderness and because they less prone to drying out. If using thighs, bone-in or boneless chicken can be used. Chicken breasts will also work but can be very prone to drying out if overcooked. Adjust cooking time accordingly.
Veggies: To make the spiced chicken stew you will need tomatoes, onion, garlic, ginger, and a jalapeno. We typically use white onion, however, other varieties can be substituted. You can also adjust the number of jalapenos in the dish or substitute different peppers to adjust the heat level. Typically Kuku Paka is a pretty mild curry. We find the Roma tomatoes work best in the coconut curry.
Spices, herbs, and seasonings: The base of the flavor in this African coconut curry uses common spices like ground coriander, cumin, thyme and curry powder. While you can use standard curry powder, seeking out a specifically Kenyan blend will give you a more authentic flavor profile. Look for blends that might include ingredients like fenugreek, cloves, and a unique balance of warmth and earthiness. You might find it in African grocery stores or online. Caribbean style curry powder is a good substitute.
Tamarind: Tamarind adds a unique flavor that is both tangy and slightly sweet. Either tamarind sauce or tamarind paste can be used in the recipe. If using tamarind paste you will need to reconstitute it in a little hot water.
Coconut Milk: Full-fat coconut milk will result in a richer and creamier sauce. Light coconut milk can be used for a lower-fat option, but the sauce might be less thick.
Step by Step Instructions for making the African Coconut Curry
Toast the Cumin Seeds: Heat a cast iron pan or heavy bottomed pan over medium heat. Add the cumin seeds to the pan and toast until fragrant. Stir frequently and make sure not to burn them. This typically only takes a few minutes. Remove the toasted cumin to a bowl and cool.
Brown the Chicken: Season the chicken legs with a little salt and pepper then heat your grill or stovetop to medium-high heat.
We prefer to grilled the chicken briefly before being used in the dish. If using dark meat it is best to cook to just done, or about 165 degrees, and then finish the chicken in the sauce to achieve tenderness. You can also prepare the entire dish on your stove, if desired. If cooking indoors, brown the chicken in a heavy bottomed pan Add the chicken pieces to the pot and cook until browned on all sides, then remove the chicken from the pan.
Prepare the Sauce: Prep your ingredients, then add the tomatoes, jalapeno, onion, garlic, and ginger to a food processor and process until finely diced. Add the remaining sauce ingredients (curry powder, thyme, toasted cumin seeds, coriander, and salt) and blend until combined.
Prepare the Tamarind: If using tamarind pulp, reconstitute the Tamarind pulp in ¼ cup of hot water. If using tamarind sauce, you can skip this step.
Sauté the Sauce: Add a couple tablespoons of olive oil, palm oil or vegetable oil in a heavy bottomed pan, cast iron pan, or Dutch oven and heat over medium heat. Fry the sauce for about 5 minutes. This helps to bloom the spices in the sauce and makes for a deeper layer of flavor in the dish.
Finishing the chicken Kuku Paka: Add the grilled chicken to the pan and stir to coat the chicken pieces.
Add in the coconut milk and cook for 5-10 minutes. Temp the chicken and make sure it is cooked to your likely. If desired your can reduce the heat and gently simmer the chicken in the coconut sauce for 20-25 minutes more maximum tenderness and to thicken the coconut curry sauce.
Season and Finish: Season the Kuku Paka with salt and black pepper to taste. Add in the tamarind sauce and stir to combine.
Garnish and Serve: Garnish generously with fresh cilantro. Serve hot with fluffy rice, traditional Kenyan ugali, or soft chapati bread for soaking up that delicious sauce.
Tips and Tricks for the Perfect Kuku Paku
- Spice Level: Adjust the amount of curry powder to your preference. Start with less and add more if you like it spicier. You can also add a pinch of chili flakes for extra heat.
- Vegetable Variations: Feel free to add vegetables like diced bell peppers, spinach, or peas during the last 10-15 minutes of cooking.
- Make Ahead: Kuku Paku tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions: A Kenyan Feast
To truly experience Kuku Paka, serve it alongside:
- Rice: Plain white rice or coconut rice are simple sides to serve with the African chicken curry, or consider trying some African Party Rice.
- Ugali: A staple Kenyan dish made from maize flour and water, with a polenta-like consistency.
- Chapati: Soft, unleavened flatbreads perfect for scooping up the curry.
- Sukuma Wiki: Collard greens cooked with onions and tomatoes, a popular Kenyan side dish.
For more authentic African dishes, check our some of our other recipes from across Africa:
- South African Beef Bobotie
- West African Groundnut (Peanut) Stew
- South African Sosaties: Lamb and Apricot Kebabs
- West African Grilled Suya Beef Skewers
- Bunny Chow: South African Durban Style Chicken Curry
- Moroccan Tagine Style Chicken and Olives
Kuku Paku is more than just a chicken curry; it's a taste of Kenyan and East African culture and hospitality. This easy and flavorful recipe is a fantastic way to explore new cuisines and bring a little bit of East Africa to your kitchen. So, gather your ingredients, follow the simple steps, and get ready to savor the deliciousness of Kenyan Kuku Paka!
Frequently Asked Questions
Kuku Paka is a flavorful and aromatic East African chicken dish, particularly popular in coastal regions like Kenya and Tanzania. It features tender pieces of chicken cooked in a rich and creamy coconut milk-based sauce that's infused with a blend of spices, often including ginger, garlic, curry powder, turmeric, and sometimes chili. It's more of a stew or curry-like dish, where the chicken is simmered in the flavorful sauce until it's cooked through and the sauce has thickened.
Kuku Paka is not typically a very spicy dish. Spice level can be adjusted depending on the amount and type of chili used. To adjust the spiciness:
To make it milder: Omit chili altogether or use a very small amount of mild chili. Remove the seeds and membranes from chilies, as that's where most of the heat resides.
To make it spicier: Use hotter varieties of chili, increase the amount of chili, or add a pinch of cayenne pepper or chili flakes. Some cooks also add a chili paste or oil for extra heat.
Grilling the chicken before adding it to the sauce is a common practice in some coastal variations and does add a lovely smoky depth of flavor. However, it's not strictly essential for all Kuku Paka recipes. You can certainly pan-fry the chicken until it's browned or even add raw chicken directly to the sauce to simmer until cooked through. Baking the chicken separately and then adding it to the prepared sauce is also an option. The method can influence the final flavor profile slightly.
Properly stored in an airtight container in the refrigerator, cooked Kuku Paka can typically last for 3-4 days. Make sure it has cooled down completely before refrigerating.
Have you tried Kuku Paka before? Share your experiences and any variations you love in the comments below! If you tried and enjoyed our recipe, please share with others and please leave us a comment and review. We also love to see your pics so don’t forget to tag us @Carne_Diem_Culinary or #CarneDiemBlog. To be notified of future recipes please follow us on Facebook, Instagram, or Pinterest, or sign up for our e-mail notifications. Until next time, Carne Diem!
📖 Recipe
Kuku Paka: African Coconut Curry With Grilled Chicken
Ingredients
- 8 Chicken Legs
- 25 Ounces Coconut Milk
- ¼ Cup Hot Water
- 2 Tablespoons Olive Oil or Palm Oil
- 1 Tablespoon Cumin Seed
- 2 Tablespoons Tamarind Pulp, Tamarind Sauce, or Lemon Juice
Sauce
- 2 Roma Tomatoes
- 1 Jalapeno diced
- 1 Onion Sliced
- 1 Tablespoon Garlic Minced
- 1 Tablespoon Ginger Minced
- 1 Tablespoon Curry Powder
- 2 teaspoons Salt
- 1 teaspoon Ground Coriander
- 1 teaspoon Thyme
Instructions
- Heat your grill or a pan on your stovetop over medium heat. Grill/brown the chicken legs to just cooked through, about 165 degrees, or about 4-5 minutes per side. Remove the chicken to a plate.
- Heat a heavy bottomed pan or Dutch oven over medium heat and toast the cumin seeds until fragrant (about 2-3 minutes) being careful not to burn.
- Add the onion, ginger, garlic, and jalapeno to a food processer and chop finely. Add the remaining sauce ingredients and the toasted cumin and blend until well mixed.
- Reconstitute the Tamarind pulp in ¼ cup of hot water.
- Add a couple tablespoons of olive oil in a heavy bottomed pan, cast iron pan, or Dutch Oven and heat over medium heat. Add the sauce and fry the sauce for about 5 minutes.
- Add the grilled or browned chicken to the pan and stir to coat the chicken pieces.
- Add in the coconut milk and cook for 5-10 minutes. Reduce the heat to a gentle simmer and continue cooking the chicken until tender or until the sauce is thickened, about 10-20 more minutes.
- Remove from the heat and stir in the tamarind or lemon juice just before serving.
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