Entree: Kenya – Coastal Swahili Kenya – Kuku wa Kupaka (Grilled chicken in coconut paste)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1.6 kg)
- 3 tbsp (45 ml) vegetable oil (45 ml), plus extra for grilling
- 1 tsp (5 g) salt, adjust to taste
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground black pepper
- 4 cloves garlic, minced
- 1 inch (2.5 cm) fresh ginger, minced (about 1 tbsp / 6 g)
- 2 tbsp (30 ml) lemon or lime juice (30 ml)
- 1 small red onion, finely chopped (about 3 oz / 85 g)
- 1 small hot chili (e.g., bird's eye), minced, optional
- 1 1/2 cups (360 ml) canned coconut milk
- 1 cup (80 g) desiccated or grated coconut, toasted until golden (80 g)
- 2 tbsp (30 ml) tomato paste (30 ml)
- 1/2 tsp (1 g) ground cumin
- 2 tbsp (8 g) chopped fresh cilantro, for garnish
- Lime wedges, for serving

Instructions

1. In a large bowl combine 2 tbsp (30 ml) vegetable oil, salt, turmeric, coriander, black pepper, minced garlic, minced ginger, and 2 tbsp (30 ml) lemon or lime juice. Rub the mixture all over the chicken pieces, cover, and marinate in the refrigerator for at least 1 hour or up to overnight.
2. Meanwhile prepare the kupaka coconut paste: toast 1 cup (80 g) desiccated/grated coconut in a dry skillet over medium heat until golden and fragrant, about 4–6 minutes, stirring constantly. Let cool slightly.
3. Place the toasted coconut, 1 1/2 cups (360 ml) coconut milk, tomato paste, chopped onion, minced chili (if using), and ground cumin in a blender or use an immersion blender. Blend into a thick, coarse paste. If the paste is too thick to blend, add a little more coconut milk or warm water, 1 tbsp at a time, to help it process.
4. Preheat a grill or broiler to medium-high heat. Brush the grill grates with oil to prevent sticking. Grill the marinated chicken pieces skin-side down first until browned and nearly cooked through, about 10–12 minutes per side depending on size. Alternatively, broil on a sheet pan turning once.
5. In the last 8–10 minutes of cooking, brush a generous layer of the coconut paste over each chicken piece. Continue to grill or broil, turning and reapplying more paste once or twice, until the paste is slightly charred and the chicken is cooked through (internal temperature 165°F / 74°C), about 5–10 more minutes.
6. Remove the chicken from the grill, let rest for 5 minutes, garnish with chopped cilantro and lime wedges, and serve hot with rice, chapati, or pilau.