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Kenyan Coconut Chicken
The Kenyan dish called kuku paka is a fusion of cuisines from East Africa, India and the Middle East. In it, a tomato-coconut sauce is seasoned with spices and aromatics, making the flavor profile similar to curry. But its richness is tempered with a dose of acidity added at the end (we use lemon juice, though other recipes may call for lime juice or tamarind). Serve with rice, warmed flatbread or starchy root vegetables.
4
Servings
Tip
Don’t forget to seed the jalapeños, unless you’re aiming to make a very spicy sauce. Also, don’t drain the juices from the tomatoes—they’re added to the pan, too, so you can simply empty the can’s contents into the skillet.
45 minutes
Ingredients
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2
pounds boneless, skinless chicken thighs, trimmed, halved and patted dry
-
Kosher salt and ground black pepper
Directions
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01Season 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.
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January 7, 2023
Delish
Fantastic and wouldn’t change a thing. Paired with sautéed spinach and basmati rice. Will make again. Oh shake your coconut milk can!
January 8, 2024
Delcious!
A wonderful chicken dish with lots of flavor. We served it on top of basmati rice. The sauce is plentiful and delicious!
November 9, 2023
Sublime Flavours
This was simple to assemble and the end result was stupendous. Perhaps my favourite Milk Street recipe after the Turkish meatballs. I will be making this again and again. The coconut milk lends creamy richness, the heat from the jalapenos and the acidity of the tomatoes, wow, killer combo. This is an example of a recipe where a few pantry staples can create magic. Thanks Milk Street. You guys knocked it out of the park again.
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