Kuku Paka (Kenyan Chicken in Coconut Sauce)
Chicken simmered in a creamy coconut and tomato sauce with ginger, cumin and turmeric, a Swahili coast favourite served with chapati or rice.
- Time1 hr
- LevelEasy
- Costabout £2.00 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 606kcal
- 14.6gcarbs
- 9.6gof which sugars
- 33.7gfat
- 21.1gsaturates
- 60.5gprotein
- 3.4gfibre
- 2.1gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rub the chicken with the salt, half the turmeric and the lime juice. Leave for 15 minutes.
- 2
Heat the oil in a large pan over a medium high heat. Brown the chicken for 4 minutes on each side, then lift out onto a plate.
- 3
Lower the heat to medium. Add the onion to the same pan and cook for 6 minutes until soft and golden. Add the garlic, ginger and chillies for 1 minute.
- 4
Stir in the cumin, coriander, cardamom and the rest of the turmeric for 30 seconds, then add the tomatoes. Cook for 8 minutes until thick.
- 5
Return the chicken to the pan and pour in the coconut milk. Simmer gently, with the lid slightly open, for 30 minutes, turning the chicken once, until the chicken is tender and the sauce is thick and creamy.
30 min - 6
Taste and add salt or more lime juice. Scatter over the coriander and serve with chapati or rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
