Entree: Tanzania – Tanzanian Highlands – Kuku wa Kupaka (Spiced grilled or roasted chicken finished with a rich coconut-tomato sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Additional 2 hrs

Total 2 hrs 35 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1.6 kg)
- 1/4 cup (60 ml) lemon juice
- 3 tbsp (45 ml) vegetable oil
- 4 cloves garlic, minced (about 12 g)
- 2 tbsp (12 g) fresh ginger, grated
- 2 tsp (8 g) ground coriander
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) chili powder or to taste
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- 1 tbsp (15 ml) vegetable oil (for searing)
- 1 large onion, thinly sliced (about 150 g)
- 3/4 cup (180 ml) canned tomato purée
- 1 1/2 cups (360 ml) coconut milk (full fat)
- 1/2 cup (120 ml) coconut cream or extra coconut milk for richness
- 1 tbsp (8 g) curry powder
- 1/4 cup (20 g) desiccated or grated coconut, lightly toasted (optional, for thickening and texture)
- 1 tsp (4 g) brown sugar (optional, to balance acidity)
- 2 tbsp (8 g) fresh cilantro, chopped, for garnish
- Lime wedges for serving

Instructions

1. In a large bowl combine lemon juice, 3 tbsp vegetable oil, minced garlic, grated ginger, ground coriander, turmeric, cumin, chili powder, 1 tsp salt, and black pepper. Add the chicken pieces and rub the marinade thoroughly over and under the skin. Marinate at least 1 hour, preferably 2–4 hours in the refrigerator.
2. Preheat grill or oven to medium-high (about 400°F / 200°C). If using a skillet/oven method, heat 1 tbsp oil in a large ovenproof skillet over medium-high heat. Sear chicken pieces skin-side down until golden, about 4–5 minutes, then turn and sear the other side 3–4 minutes. Transfer to the oven and roast until nearly cooked through, about 15–20 minutes depending on piece size. If grilling, grill until almost cooked through and set aside.
3. While chicken cooks, make the kupaka sauce. In a saucepan over medium heat sauté the sliced onion until soft and golden. Add the tomato purée and curry powder; cook 3–4 minutes until fragrant.
4. Stir in the coconut milk, coconut cream, toasted desiccated coconut (if using), and brown sugar. Simmer gently 8–10 minutes until the sauce thickens and the flavors meld. Adjust salt to taste.
5. Coat the seared or grilled chicken pieces with the coconut-tomato sauce and return to the oven or grill briefly (5–8 minutes) to let the sauce set and caramelize slightly on the chicken.
6. Transfer to a platter, garnish with chopped cilantro and lime wedges, and serve hot with rice, ugali, or chapati.