Kuku Wa Kupaka(Chicken with Coconut)
Kuku wa kupaka is a flavorful Kenyan dish that is especially popular in the country’s coastal regions.
It consists of chicken pieces cooked in a hearty, spicy sauce made with coconut milk, tomato paste, and flavorings such as cumin, turmeric, and lime juice.
For the best flavor, it is recommended to garnish the dish with finely chopped coriander and serve it with rice or warm chapattis.
RECIPE INGREDIENTS
Chicken:
1/2 kg chicken
1-2 green chilli
2 coves garlic
1 teaspoon grated ginger
1 tablespoon lemon juice
salt
Coconut sauce:
1cup/ 240ml thick coconut milk
1/2 teaspoon turmeric powder or curry powder
1/2 teaspoon grounded cumin(optional)
1/4 teaspoon grounded coriander
2 tablespoon vegetable oil
1 tomatoes, chopped or 1 small can tomato paste
1/2 medium size onion chopped
1- 2 clove garlic grated
1 green chilli thinly chopped
1 teaspoon grated ginger
Salt
Lemon juice and coriander leaves/ cilantro leaves to serve
DIRECTIONS ON HOW TO MAKE KUKU WA KUPAKA(CHICKEN WITH COCONUT)
Mix all the chicken ingredients in a large bowl and coat well onto the chicken. Marinate at least an hour or two, or overnight in the fridge for intense flavor.
Light a charcoal grill or preheat an oven to 180°C/ 350°F. Lightly brush the chicken with oil, then place on the grilling rack or the baking tray. Grill for 30 – 40 minutes, or until done.
Meanwhile, over medium heat, heat the 2 tablespoons of oil into a saucepan. Add the onion, frying for about 5 minutes. Add the garlic, ginger and green chilli, stirring till fragrant.
Add the tomato and cook until soft. Add the ground cumin, coriander and the turmeric, and about 1/4 teaspoon of salt, stirring all the while. You can choose to add the marinade.
Stir in the coconut milk, lower the heat and stir occasionally till sauce thickens a bit. Place the chicken in the sauce to heat through, spooning the sauce over it.
If the sauce is very thick, splash in water. Cover and simmer for 5 minutes, or until the flavours have melded. Taste the sauce and adjust seasoning with salt and then garnish with coriander or cilantro.
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Ingredients
Chicken:
1/2 kg chicken
1-2 green chilli
2 coves garlic
1 teaspoon grated ginger
1 tablespoon lemon juice
salt
Coconut sauce:
1cup/ 240ml thick coconut milk
1/2 teaspoon turmeric powder or curry powder
1/2 teaspoon grounded cumin(optional)
1/4 teaspoon grounded coriander
2 tablespoon vegetable oil
1 tomatoes, chopped
1/2 medium size onion chopped
1- 2 clove garlic grated
1 green chilli thinly chopped
1 teaspoon grated ginger
Salt
Lemon juice and coriander leaves
Instructions
- Mix all the chicken ingredients in a large bowl and coat well onto the chicken. Marinate at least an hour or two, or overnight in the fridge for intense flavor.
- Light a charcoal grill or preheat an oven to 180°C/ 350°F. Lightly brush the chicken with oil, then place on the grilling rack or the baking tray. Grill for 30 - 40 minutes, or until done.
- Meanwhile, over medium heat, heat the 2 tablespoons of oil into a saucepan. Add the onion, frying for about 5 minutes. Add the garlic, ginger and green chilli, stirring till fragrant.
- Add the tomato and cook until soft. Add the ground cumin, coriander and the turmeric, and about 1/4 teaspoon of salt, stirring all the while. You can choose to add the marinade.
- Stir in the coconut milk, lower the heat and stir occasionally till sauce thickens a bit. Place the chicken in the sauce to heat through, spooning the sauce over it.
- If the sauce is very thick, splash in water. Cover and simmer for 5 minutes, or until the flavours have melded. Taste the sauce and adjust seasoning with salt and then garnish with coriander or cilantro.
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Ingredients
Chicken:
1/2 kg chicken
1-2 green chilli
2 coves garlic
1 teaspoon grated ginger
1 tablespoon lemon juice
salt
Coconut sauce:
1cup/ 240ml thick coconut milk
1/2 teaspoon turmeric powder or curry powder
1/2 teaspoon grounded cumin(optional)
1/4 teaspoon grounded coriander
2 tablespoon vegetable oil
1 tomatoes, chopped
1/2 medium size onion chopped
1- 2 clove garlic grated
1 green chilli thinly chopped
1 teaspoon grated ginger
Salt
Lemon juice and coriander leaves
Instructions
- Mix all the chicken ingredients in a large bowl and coat well onto the chicken. Marinate at least an hour or two, or overnight in the fridge for intense flavor.
- Light a charcoal grill or preheat an oven to 180°C/ 350°F. Lightly brush the chicken with oil, then place on the grilling rack or the baking tray. Grill for 30 - 40 minutes, or until done.
- Meanwhile, over medium heat, heat the 2 tablespoons of oil into a saucepan. Add the onion, frying for about 5 minutes. Add the garlic, ginger and green chilli, stirring till fragrant.
- Add the tomato and cook until soft. Add the ground cumin, coriander and the turmeric, and about 1/4 teaspoon of salt, stirring all the while. You can choose to add the marinade.
- Stir in the coconut milk, lower the heat and stir occasionally till sauce thickens a bit. Place the chicken in the sauce to heat through, spooning the sauce over it.
- If the sauce is very thick, splash in water. Cover and simmer for 5 minutes, or until the flavours have melded. Taste the sauce and adjust seasoning with salt and then garnish with coriander or cilantro.