East African chicken in coconut sauce 🐔🥥🍅🫑🌶️🧄🌞 kuku paka

Easiest Way to Prepare Homemade East African chicken in coconut sauce 🐔🥥🍅🫑🌶️🧄🌞 kuku paka

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This recipe is absolute best in east Africa, locals call it kuku paka, chicken pieces are tenderly marinade in spices,then bake and served in flavourful coconut sauce, this is certainly a great recipe to add to your summer lunch, dinner or make when you simply want to enjoy with family and friends.

Components and spices that have to be Take to make East African chicken in coconut sauce 🐔🥥🍅🫑🌶️🧄🌞 kuku paka:

1. Marinade: 1/2 🐔chicken pieces, 11/2 tbsp 🌞 sunflower oil
2. Salt to taste 🧂, 1/2 tsp turmeric powder
3. 1/2 tsp black pepper powder, 11/2 tbsp lemon juice 🍋
4. 1 tbsp ginger paste, 1 tbsp garlic
5. 1 tsp coriander & cumin powder,1-2 tbsp plain yoghurt
6. 1/2 tsp kashmiri red chillies powder/ red chillies powder
7. 1/2 whole cumin seeds, 1 tbsp green chillies paste
8. To make coconut sauce:
9. 3 tbsp 🌞 sunflower oil
10. 3-4 finely chopped onions 🧅, 1 tbsp ginger- garlic paste🧄
11. Salt to taste 🧂, 1 large green capsicum chopped 🫑
12. 1/2 tsp cumin seeds, 1/4 tsp kashmiri red chillies powder
13. 1/2 tsp turmeric powder, 1/2 tsp roasted cumin powder
14. 1 packet coconut cream🥥
15. 1 medium size 🍅 tomato chopped, 2 tbsp green chillies paste
16. 2 tbsp tomato paste 🍅, 11/2 tbsp lemon juice 🍋
17. 1 tbsp chopped coriander leaves

Instructions to make to make East African chicken in coconut sauce 🐔🥥🍅🫑🌶️🧄🌞 kuku paka

1. Clean and wash🐔 chicken pieces, pat dry on kitchen towel.trim excess fat from the chicken pieces, make slits on the pieces, to allow the marinade to penetrate through.
2. To marinate: take a bowl add 🐔 chicken pieces, black pepper powder, lemon juice, salt and mix, keep for 5 mins, add ginger- garlic paste 🧄, kashmiri red chillies powder 🌶️, coriander& cumin powder, turmeric powder, 1 tbsp green chillies paste, 🌞 sunflower oil, yoghurt, whole cumin seeds, stir and then give a good mix.
3. Cover and marinade for 30 mins or overnight in the refrigerator.
4. To bake the🐔 chicken: preheat the oven to 180°c, grease the wire rack with oil, arrange chicken pieces on the rack, add little oil on the pieces,cook for 5 mins, then flip and cook the other side, pour little oil, cook for 25 mins.
5. Continue to alternate sides, until tender, remove and keep aside.
6. To make coconut sauce 🥥: heat 🌞 sunflower oil, add cumin seeds,chopped onions 🧅, fry until onions are translucent, add ginger-garlic paste 🧄, cook for 1 min, add chopped 🍅 tomato and mix.
7. Add tomato paste 🍅, salt, turmeric powder, roasted cumin powder, green chillies paste, kashmiri red chillies powder, mix, cook until oil comes out, add coconut cream and lemon juice 🍋 mix, reduced the heat to medium- low, cover add cook for 5 mins.
8. Add 1/4 cup water, mix and cook for 5 mins, stir in green capsicum and coriander leaves, mix, allow to cook for further 3-5 mins, add bake 🐔 pieces, cook for 5 mins and serve hot.
9. Note: there are two ways to add🐔 chicken pieces, one way is add chicken pieces into gravy and cook with gravy or layn the chicken pieces on serving dish and 🥄 spoon the hot 🥥 coconut sauce on top, the choice is your.
10. Tip: if chicken is marinade overnight, remove the 🐔 chicken pieces from fridge and allow it to come to room temperature.
11. This will allow the chicken pieces to get right internal temperature and not to over cook on outside, while the inside is still cold, the outer part will cook fast, the inside part is still raw.
12. Serving: you can serve with buns, ugali, pulao, famous kachumbari salad.

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