Kenya Inspired Coconut Chicken – Kuka Paka

This East African coconut chicken or Kuku Paka, with its Swahili, Indian and Arabic influences, is a must-try.

The word kuku means chicken in Swahili and many believe that paka refers to a dish made with coconut milk. However, paka is also the Punjabi word for delicious.

According to, Chef’s Pencil, an international food magazine that was launched in 2009 by Chef Paul Hegeman, a Dutch chef based in Sydney, Australia states that Kuka Paka is among the top 25 most favorite foods eaten in Kenya. The magazine also writes that It’s especially popular in the coastal town of Mombassa.

And that is exactly what Sabiha’s Kitchen who was born in Kenya now living in London, says about Kuka Paka, that is a dish synonymous with Mombasa, Kenya.

She also says as with all popular dishes the recipe changes to accommodate differing palates.

And that is exactly what has happened with this version of Coconut Chicken.

It is a tomato-coconut based sauce and is is seasoned with spices and aromatics, making the flavor profile similar to curry. Though turmeric is not called for in this recipe.

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Its richness is tempered with a dose of lemon juice added at the end. Kenya’s original version calls for either lime juice or tamarind.

Overall, this recipe, Kenyan Coconut Chicken, is a flavorful and satisfying dish that showcases the unique blend of cultures and ingredients found in Kenyan cuisine.

Kenya Inspired Coconut Chicken – Kuka Paka

2 pounds boneless, skinless chicken thighs, trimmed, and patted dry

Kosher salt and ground black pepper

2 tablespoons neutral oil, such as avocado oil

4 medium garlic cloves, chopped

2-3 jalapeño chilies, stemmed, seeded and finely chopped

1 tablespoon fresh ginger, finely grated

2 teaspoons ground coriander

14½ ounce can diced tomatoes

½ cup coconut milk

2 tablespoons lemon juice

1 cup fresh cilantro, lightly packed, chopped

Season the chicken with salt and pepper.

In a 12-inch skillet over medium-high, heat the oil until shimmering. Add half the chicken in single layer and cook without disturbing until golden brown, 3 to 5 minutes. Flip and cook until the second sides are golden brown, 3 to 5 minutes. Transfer to a large bowl, then repeat with the remaining chicken.

To the skillet, add the garlic, jalapeños, ginger and coriander, then cook, stirring, until fragrant, 30 to 60 seconds.

Next, add the can of tomatoes with juices, scraping up any browned bits, then stir in the coconut milk and ½ cup water.

Place the cooked chicken and accumulated juices, into the sauce. Continue cooking uncovered, stirring and flipping the chicken occasionally, until a skewer inserted into the largest piece meets no resistance, 20 to 25 minutes; adjust the heat as needed to maintain a rapid simmer. Sauce will reduce and thicken some.

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Remove skillet from heat and stir in the lemon juice and cilantro. Taste and season with salt and pepper, if desired.

Serve with a starchy vegetable, over rice or with this Indian-Style Chapati Whole Wheat Flatbread.

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Try These African Dish Favorites

• African Drumsticks
• North African Lamb Chops
• West African Peanut Sweet Potato Stew

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