Kenyan Kuku Paka with Fragrant Basmati Rice

Kuku Paka, also known as Kuku wa Kupaka, is a traditional dish associated with Kenya's Swahili coast, particularly Mombasa. Chicken is marinated with ginger, garlic, citrus and spices, then grilled or roasted for a lightly smoky, charred exterior before being finished in a fragrant coconut sauce. The grilling stage is particularly characteristic of the coastal preparation, although family recipes vary.

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% Daily Values based on a 2,000 calorie diet

Step 1

Pat the chicken pieces dry with kitchen paper.

Step 2

In a large bowl, mix the garlic, ginger, lime juice, cumin, coriander, turmeric, paprika, salt, pepper and oil.

Step 3

Rub the marinade thoroughly into the chicken, including underneath any loose skin.

Step 4

Cover and refrigerate for 30 minutes to 2 hours.

Step 5

Tip: If using drumsticks, make one or two shallow cuts in the thickest flesh to help the marinade penetrate.

Step 6

Preheat the oven to 220°C fan / 240°C conventional.

Step 7

Place the chicken on a wire rack over a foil-lined baking tray, leaving space between pieces.

Step 8

Roast for 25–30 minutes, turning once if necessary, until nicely browned and developing a few charred edges.

Step 9

If you'd like a little more colour, use the oven grill for the final 2–3 minutes, watching carefully.

Step 10

The chicken doesn't need to be fully cooked at this stage because it will finish in the sauce.

Step 11

While the chicken roasts, heat 1 tbsp oil in a large deep frying pan or shallow casserole over medium heat.

Step 12

Add the onion and cook for 6–8 minutes, until softened and lightly golden.

Step 13

Add the garlic, ginger and green chilli.

Step 14

Cook for another 1 minute until fragrant.

Step 15

Stir in:- ground cumin- ground coriander- turmeric- optional cardamom- tomato purée

Step 16

Cook for 30–45 seconds, stirring continuously.

Step 17

Add the chopped tomatoes and a small pinch of salt.

Step 18

Cook for 5–7 minutes, stirring occasionally, until the tomatoes soften and become a thick, fragrant mixture.

Step 19

You want to cook out the raw tomato flavour before adding the coconut milk.

Step 20

Pour in the 400 ml full-fat coconut milk and 100 ml water or stock.

Step 21

Stir until combined.

Step 22

Bring to a very gentle simmer and cook uncovered for 5 minutes.

Step 23

The sauce should be golden yellow-orange, creamy and moderately thick, but still pourable.

Step 24

Add a little more water if necessary.

Step 25

Taste and adjust with salt and black pepper.

Step 26

Transfer the roasted chicken pieces into the coconut sauce.

Step 27

Spoon some sauce over them, but leave a little of the browned surface exposed if possible.

Step 28

Cover loosely and simmer gently for 10–15 minutes, or until the chicken is cooked through and tender.

Step 29

The thickest part should reach 75°C, measured away from the bone.

Step 30

Avoid a vigorous boil, which can split the coconut sauce and toughen the chicken.

Step 31

For a slightly thicker sauce, remove the lid for the final 5 minutes.

Step 32

Start this while the chicken is finishing.

Step 33

Rinse the basmati rice several times until the water runs mostly clear.

Step 34

Put the rice into a saucepan with:- 450 ml water- butter or oil- cardamom pods- cinnamon stick- salt

Step 35

Bring to the boil, cover and reduce the heat to very low.

Step 36

Cook for 10–12 minutes, or according to the packet.

Step 37

Turn off the heat and leave covered for 5–10 minutes.

Step 38

Remove the cinnamon stick and cardamom pods, then fluff gently with a fork.

Step 39

Once the chicken is cooked, remove the pan from the heat.

Step 40

Stir the juice of ½ lime into the sauce around the chicken.

Step 41

Add the chopped fresh coriander.

Step 42

Taste again. The finished sauce should have a good balance of coconut richness, warm spices, chilli and sharp citrus.

Step 43

If it tastes a little flat, another small squeeze of lime usually makes a big difference.