Kenyan · intermediate
Kenyan Kuku Paka Coconut Braised Chicken Thighs
A classic Swahili coast dish featuring pan-charred chicken thighs simmered in a spiced coconut milk sauce infused with green chiles, ginger, and turmeric.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season chicken thighs lightly with salt. Heat coconut oil in a deep skillet over medium-high heat.
- 02
Sear chicken thighs for 4 to 5 minutes per side until golden brown, then transfer to a plate.
- 03
Reduce heat to medium, add chopped yellow onion, and cook for 4 minutes until soft.
- 04
Stir in grated ginger, minced garlic, serrano chile, and curry powder, cooking for 1 minute until fragrant.
- 05
Pour in unsweetened coconut milk, stirring to lift any browned bits from the pan bottom.
- 06
Return chicken thighs and their juices to the skillet, bring to a simmer, cover, and cook for 15 minutes.
- 07
Uncover and simmer for an additional 5 minutes until chicken reaches an internal temperature of 165 degrees F (74 degrees C).
- 08
Stir in fresh lemon juice and chopped cilantro before serving immediately.
A LITTLE KITCHEN KNOW-HOW
Searing and Simmering
Browning meat first to build deep flavors through the Maillard reaction, then braising in a flavorful liquid.
Notes from the kitchen
- Charring the chicken thighs thoroughly beforehand gives the coconut broth an authentic smoky depth.
- Adjust the serrano chile quantity depending on your heat preference.
- Original home-cooking adaptation inspired by Kenyan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
