For centuries, the East African ports were a hub for immigrants, from the Middle East and India. Kuku Paka or Kuku Wa kupaka is a product of the diverse influences that shaped East Africa’s coastal cuisine.  

For me a good Kuku Paka is the classic Swahili dish that conjures up all the east coast island flavors of Arab, and Indian influences in Africa.  This garlic, ginger chili, and spice marinated chicken grilled ideally over charcoal that lends the finished kuku paka a wonderful smoky flavor and then served in a creamy coconut ‘paka’ or “smear” sauce. 

The smoky flavor that comes from grilling the marinated chicken slowly over charcoal gives the creamy coconut sauce the umami-rich notes of barbecue, and evokes the grills that were fired up along the East Coast centuries ago.

Every house has a different version of making kuku paka; from kitchen to kitchen, and edited and revised per the cook’s preferences. Some family members make a bright yellow version by blending the onions, tomatoes, garlic, ginger and chili, and turmeric and frying the paste before adding the coconut sauce, then adding that sauce as a baste and grill the chicken, then adding the grilled chicken to the sauce and smoking. 

 I still make it the way my Mum taught me, and the way she made it for my kids, adding the chicken directly to the sauce, if I am feeling fancy I will air fry the chicken breasts to give it that char. I keep the sauce thick and creamy and the only flavors that jump out are the fresh lime juice and cilantro.

This rich and pale yellow creamy curry combines the wonderful flavor of thin and thick “tui”/coconut milk with the hand pound ginger, garlic and green chilies and Indian spices. The sauce should be creamy but not flat, so that generous lime juice at the end gives it just the edge of sourness that is one of this great dish’s defining characteristics. Lime and coconut a match made for coastal foods!

Although the recipe suggests using chicken legs, dark meaty thighs, or bone-in chicken. Unless entertaining, I use chicken breasts only (they also dry out quickly so I try not to over grill them).  This is a fortnightly meal at our house; I skip the grilling/air frying altogether and add the chicken right into the sauce for a one-pot version of an effortless and delicious meal.

Ingredients:

• 3 Lbs. chicken pieces, (approx. 8 pieces or 2 whole chicken breasts cubed)
• 2 teaspoon salt
• 1/8 teaspoon turmeric powder
• 1.5 teaspoon fresh crushed ginger
• 1.5 teaspoon tsp freshly crushed garlic
• 1 teaspoon Thai hot pepper paste or 3 chilies slit down the middle not separated.
• 3 tablespoon natural yogurt (optional I don’t use it)
• 2 tins coconut milk (or 8 oz unsweetened coconut cream powder made up with 3 cups of warm water)+1/2 tin more if necessary (Arroy-D, Chaokoh brand, Maggi)
• 1 medium tomato- (not ripe but firm) finely chopped
• 1 small onion, finely chopped
• 1 teaspoon mix of coriander-cumin poser (dhana jeera)
• 3 small potatoes peeled, cubed and deep fried
• 4 TABLESPOONS of olive oil
• 1 small stick cinnamon (optional)
• 1/2 lime juice squeezed or more
• 3 tablespoon freshly chopped cilantro
• ¼ teaspoon Garam masala (optional)

Instructions:

1. Wash the bone-in chicken pieces and marinate it with garlic, ginger, green chili pastes, a pinch of salt, turmeric and about 4 tbsp. of coconut milk (or yoghurt); rub marinade all over the large leg and breast pieces. Cover and leave it aside for 30 minutes.* Alternatively if using chicken breast, marinate and keep aside.
   
   
2. Bake bone-in-chicken covered at 350* for 30 mins, or until well colored and charred, / I used the Air-fryer and BBQ’d them for 14 mins at 390unitl cooked and charred, juices should run clear. Let the chicken rest at room temperature for five minutes. (I sometimes skip this step and just add the chicken to the sauce and let it cook)
   
   
3. Separate the coconut milk into thin and thick milk/tui (save the heavy cream on the top as the thick milk and cook with the thinner milk)
   
   
4. In a heavy bottomed pan, heat oil on medium heat, add cinnamon stick and onions, cook until just translucent, it should not change color.
   
   
5. Add in the garlic, ginger and chili pastes, chopped tomatoes, coriander cumin powder and mix.
   
   
6. If using canned coconut milk, remove the top cream and keep aside and use the thinner milk to cook the gravy (creating the thick and thin “tui”)
   
   
7. Add in the thin coconut milk with some water if necessary, and let the gravy cook for a few minutes, and then add cooked chicken, spooning the sauce over the chicken AND add the potatoes.
   
   
8. Bring to a rolling boil and cook covered on low heat until chicken is cooked, usually 10 – 15 mins.
   
   
9. Taste and adjust the seasoning if necessary, and add the thick coconut milk solids and garam masala if using and stir. *at this point you can smoke the curry by placing a live coal on a small piece of foil and placing the foil onto the surface of the gravy, then drizzle a few drops if oil and over and let the smoke penetrate the curry for 5 minutes ( I usually skip this step)
   
   
10. Add the lime juice and garnish with cilantro.
    

To Serve: Serve with naan, coconut rice or Mandazi/Mahambri. Serve with extra lime wedges, sliced onions and fresh cilantro

Notes:

If your sauce is too thin, here are some other ways to thicken a curry sauce: 

• Cornstarch slurry: Mix a teaspoon of flour with a tablespoon of cold water, then pour it into the sauce.
• Reduce the gravy by letting it simmer longer 
• Adding thick coconut milk , but make sure to adjust the seasoning.
  
  Additions: you can add hard boiled (peeled) eggs as well to the gravy.