Entree: Tanzania – Northern Tanzania – Kuku wa Kupaka (Grilled or braised chicken in a rich coconut-peanut and tomato sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.36 kg)
- 1 1/2 cups (360 ml) coconut milk
- 1/3 cup (80 ml) creamy peanut butter or 1/2 cup (60 g) ground roasted peanuts, blended with 2–3 tbsp (30–45 ml) water
- 1 cup (240 ml) canned crushed tomatoes or tomato purée (approx. 8 oz / 225 g)
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 3 cloves (approx. 12 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (30 ml) curry powder (East African mild curry blend preferred)
- 1 tsp (5 g) ground turmeric
- 1–2 fresh green chilies or 1 tsp (5 g) red pepper flakes, chopped (adjust to taste)
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 tbsp (15 g) tamarind paste or 2 tbsp (30 ml) fresh lime juice
- 1/2 cup (120 ml) water or low-sodium chicken stock
- 1 1/2 tsp (8 g) salt, or to taste
- 1/4 cup (15 g) chopped fresh cilantro for garnish
- 2 tbsp (30 ml) lemon juice, to finish (optional)

Instructions

1. Season the chicken pieces with 1 tsp (5 g) salt, 1 tbsp (15 g) curry powder, half the minced garlic and ginger, and 1 tbsp (15 g) tamarind paste or 1 tbsp (15 ml) lime juice; marinate at least 30 minutes or up to 4 hours in the refrigerator.
2. Preheat a grill or broiler to medium-high. Brush chicken pieces with 1 tbsp (15 ml) oil and grill or broil until nicely charred and about 75% cooked through, about 8–10 minutes per side depending on thickness; set aside. (If you prefer, brown chicken in a heavy skillet over medium-high heat in the remaining oil, about 6–8 minutes per side.)
3. In a large skillet or saucepan over medium heat, add 1 tbsp (15 ml) oil and sauté the sliced onion until soft and golden, about 8–10 minutes.
4. Add the remaining garlic and ginger and cook 1 minute until fragrant. Stir in the remaining curry powder, turmeric, and chopped chilies; cook 1 minute to bloom the spices.
5. Add the crushed tomatoes and 1/2 cup (120 ml) water or stock; simmer 5–7 minutes to reduce slightly.
6. Whisk in the coconut milk and peanut butter (or blended ground peanuts) until smooth and simmer gently for 5 minutes until the sauce is creamy and glossy. Adjust thickness with a bit more water or stock if too thick.
7. Return the grilled/browned chicken pieces to the pan, nestling them into the sauce. Cover and simmer over low heat 12–18 minutes, turning once, until the chicken is cooked through (internal temperature 165°F / 74°C) and has absorbed the sauce flavors.
8. Taste and adjust seasoning with salt, tamarind paste or lemon juice for brightness, and more chili if needed.
9. Garnish with chopped cilantro and a squeeze of lemon juice if desired. Serve hot with steamed rice, ugali, or flatbread.