Kuku wa Kupaka

Kuku wa Kupaka (Coastal Kenyan Coconut Chicken)

A fragrant Swahili-style chicken stew from Kenya's coast, simmered in a rich sauce of coconut milk, ripe tomato and lime. Traditionally served with coconut rice or warm chapati.

Prep

20 min

Cook

55 min

Total

75 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •1200 g (2 lb 10 oz) bone-in chicken pieces (thighs and drumsticks), skin on for traditional flavour
• •60 g (¼ cup) vegetable oil
• •2 whole large red onions, finely chopped
• •6 cloves garlic, crushed
• •25 g (1 piece) fresh ginger, peeled and grated
• •15 g (3 tsp) ground coriander
• •10 g (2 tsp) ground turmeric
• •5 g (1 tsp) chilli powder, adjust to taste
• •5 g (1 tsp) whole cumin seeds
• •3 whole cardamom pods, lightly crushed
• •2 whole cinnamon sticks, each about 5 cm
• •4 whole cloves
• •500 g (1 lb 2 oz) ripe tomatoes, roughly chopped (about 4 medium)
• •60 ml (¼ cup) tomato paste
• •400 ml (13½ fl oz) full-fat coconut milk, one standard tin; traditionally fresh-pressed
• •250 ml (1 cup) whole cow's milk, traditionally fresh, not UHT
• •30 ml (2 tbsp) fresh lime juice, from 1 to 2 limes
• •10 g (1 tsp) fine sea salt, plus extra to taste
• •20 g (¼ cup) fresh coriander leaves, chopped, to garnish

Steps

1. 1 Pat the chicken pieces dry with paper towel and season all over with the salt.
2. 2 Heat the oil in a heavy pot or Dutch oven over medium heat. Working in batches so as not to crowd the pan, brown the chicken on both sides until deep golden, about 6 to 8 minutes total. Transfer to a plate and set aside.
3. 3 Pour off all but about 2 tablespoons of fat from the pot. Add the cumin seeds, cardamom, cinnamon sticks and whole cloves and stir for 30 seconds until fragrant.
4. 4 Add the chopped onions and cook, stirring often, for 6 to 8 minutes until softened and lightly browned at the edges.
5. 5 Stir in the garlic, ginger, ground coriander, turmeric and chilli powder and cook for 1 minute, taking care not to burn the spices.
6. 6 Add the chopped tomatoes and tomato paste. Cook, stirring, for 8 to 10 minutes until the tomatoes break down and the oil begins to separate at the edges of the pan.
7. 7 Pour in the coconut milk and the cow's milk, stir well and bring to a gentle simmer.
8. 8 Return the chicken pieces and any resting juices to the pot, skin side up so the pieces sit just partly submerged. Reduce the heat to low, cover and simmer gently for 30 minutes.
9. 9 Uncover and continue to simmer for a further 10 to 15 minutes, until the chicken is completely cooked through and the sauce has thickened enough to coat the back of a spoon.
10. 10 Check doneness with an instant-read thermometer inserted into the thickest part of a thigh without touching bone: it must read at least 75°C (165°F) and the juices should run clear. The meat should pull easily from the bone.
11. 11 Squeeze in the fresh lime juice, taste and adjust salt. Discard the cinnamon sticks.
12. 12 Sprinkle generously with chopped coriander and serve hot with coconut rice, ugali or chapati.