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Milk Street Recipe

Kenyan Coconut Chicken

45 minutes

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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

Reviews
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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