Kuku Paka ( East African Style Chicken in Coconut Curry)


This traditional East African dish is a staple in our house. It is one of the first dishes I learned to make from my mom and can also be made in less than 30 minutes. The recipe here calls for chicken breast, but any other chicken cut, drumstick and/or chicken thighs may be used as well.


- Zehra, The FitNest


For the Chicken

For the sauce

  • 1 can coconut milk
  • 1 small tomato
  • ¼ tsp turmeric
  • 2 tbsp fresh lemon juice
  • 1 small onion
  • 1 tbsp green chutney
  • 1 tsp salt
  • 1 tbsp flour or cornstarch (to thicken sauce)

2 tbsp avocado oil
3-4 small potatoes cut into pieces


  1. Marinate the chicken in garlic, ginger, salt, pepper, green chutney and lemon. Let sit for 30 minutes to a few hours.
  2. Place marinated chicken in a baking sheet and place in oven under the broiler for 5-7 minutes.
  3. In a blender, place coconut milk, tomato, turmeric, lemon, onions, green chutney and salt and blend well till smooth.
  4. In a saucepan, heat oil add in potatoes and cook for 5 minutes. Add in the sauce from the blender and heat through till sauce comes to a simmer. Add in broiled chicken and let the chicken cook in sauce for 12-15 minutes.
  5. Add lemon juice, or salt to taste, garnish with fresh cilantro.
  6. Serve with Basmati Rice or Roti.

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