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Kenyan Coconut Chicken

4 Servings

45 minutes

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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.




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


  • 2

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

  • Kosher salt and ground black pepper


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Amy G.
January 8, 2024
A wonderful chicken dish with lots of flavor. We served it on top of basmati rice. The sauce is plentiful and delicious!
Nadine L.
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.
Gabriel E.
January 7, 2023
Fantastic and wouldn’t change a thing. Paired with sautéed spinach and basmati rice. Will make again. Oh shake your coconut milk can!
Justin S.

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Diana D.

I made this Kenyan chicken for dinner tonight. Here’s the thing..I had no coriander (used tarragon) and couldn’t use cilantro. (used flat leaf parsley). It was delicious! A perfect (I cannot think of another chicken recipe) Wednesday night dinner. Thank you !

William D.

I made this dish tonight and was a little disappointed... Thought for some reason it would be a little sweeter with the coconut milk.. That being said The Moroccan Chicken skewers are off the chart good! Thanks for the amazing recipes and instructions..

Cheryl P.

Used Meyer lemon and only one pepper. Needed more citrus and heat.

Jennifer B.

fabulous recipe! sauce was perfect and spice mix terrific

Laura L.

Subbed a teaspoon of the coriander for a teaspoon of cumin (I’m not a huge coriander fan) and otherwise stuck to the recipe exactly. Absolutely delicious. This will go into the weeknight rotation. Yet another fantastic recipe from Milk Street.

Laura L.

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