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Swahili Kuku wa Kupaka
Course: Main Course, CurryCuisine: Swahili CuisineDifficulty: MediumServings
4
servingsPrep time
20
minutesCooking time
30
minutesCalories
300
kcalTotal time
50
minutesFlavorful Swahili Kuku wa Kupaka – tender grilled chicken coated in a rich, spiced coconut sauce, perfect for a quick, satisfying meal.
Ingredients
* 1 kg chicken pieces (with bone)
- For Chicken marination
* 2 tablespoons ginger garlic paste
* 2 tablespoons fresh chili paste
* 1 teaspoon tandoori powder
* 1/2 teaspoon turmeric powder
* 1 teaspoon red chili powder
* 1 teaspoon paprika powder
* 1/2 teaspoon black pepper powder
* 1 teaspoon cumin powder
* 1 teaspoon garam masala
* 1/2 cup sour yogurt
* 1/2 cup coconut cream* 2 tablespoons oil
salt to taste
- For the Base Gravy:
* 1 onion, roughly chopped
* 1 tomato, roughly chopped
* 2 whole red or green chilies
* 1 tablespoon ginger garlic paste
* Salt to taste
* 1/2 teaspoon turmeric powder
* 1/2 teaspoon red chili powder
* 1 can coconut cream
3 cups thin coconut milk
* 2 large potatoes, cut into cubes
* Fresh coriander leaves, chopped (for garnish)
* * Juice of 1 lemon
Directions
- In a large bowl, marinate the chicken pieces with ginger garlic paste, fresh chili paste, tandoori powder, turmeric powder, red chili powder, paprika powder, black pepper powder, cumin powder, garam masala, sour yogurt, and oil. Mix well to coat the chicken pieces evenly. Allow it to marinate for at least 2 hours or overnight in the refrigerator.
- If using a charcoal grill: Preheat the charcoal grill. Once hot, place the marinated chicken pieces on the grill and cook until fully cooked and slightly charred on both sides. Make sure to turn the chicken pieces occasionally for even cooking.
- If using an oven: Preheat the oven to 180°C (350°F). Place the marinated chicken pieces on a baking sheet lined with aluminum foil. Bake for 30-40 minutes or until the chicken is fully cooked and nicely browned.
- While the chicken is grilling, prepare the base gravy. In a blender, blend the chopped onion and tomato into a smooth puree.
- In a pan, heat a little oil and add the whole red or green chilies. Sauté for a minute until fragrant. Then, add the ginger garlic paste and cook for another minute.
- Add the onion and tomato puree to the pan. Season with salt, turmeric powder, and red chili powder. Cook the mixture until the base is cooked and the oil starts to separate from the sides, stirring occasionally.
- Pour in the can of coconut cream and mix well. Add the cubed potatoes and simmer until the potatoes are fully cooked and tender.
- Once the chicken is fully cooked, add the grilled chicken pieces to the pan with the base gravy. Mix gently to coat the chicken with the gravy. Simmer for a few minutes to allow the flavors to meld together.
- Finally, add freshly chopped coriander leaves and squeeze the juice of one lemon over the dish. Give it a final stir.
- Serve the Swahili Kuku wa Kupaka hot with steamed rice, chapati, or naan bread. Garnish with additional coriander leaves, if desired.
- Enjoy the rich and flavorful Swahili Kuku wa Kupaka prepared in your mother’s style!
