Kuku wa kupaka (Chicken in Coconut Sauce) - foodbzz

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Saturday, December 19, 2020

Kuku wa kupaka (Chicken in Coconut Sauce)

 When you talk about Mombasa all you see ski blue merged with aquamarine blue. Peace, tranquillity and serenity. Harmony and rhythm mixed with a soft sound of your heartbeat. It is a beautiful coast of the Indian Ocean.


The taste of seafood is the best you can have in Africa. The lobsters, the crabs and prawns taste is unbeatable. 

Though I am not going to share any seafood recipe (sorry) but an unusual chicken recipe in coconut sauce. If you want, you can replace chicken with seafood. But you have to change a few ingredients too. 

 Kuku wa kupaka (Chicken in Coconut Sauce)


·            450 lb(1/2 Kg) chicken 

·             1-2 green chilis

·             2 cloves garlic (minced)

·             1 tsp grated ginger

·             1 tbs lemon juice

·             2 tbs yoghurt

Coconut sauce

·             1cup/ 240ml thick coconut milk

·             1/2 tsp ground cumin

·             1/4 tsp ground coriander

·             2 tbs vegetable oil

·             1 tomatoes chopped

·             1/2 medium-size onion, chopped

·             1- 2 clove garlic, grated

·             1 green chilli, thinly chopped

·             1 tsp grated ginger

·              Salt as per taste

·              Lemon juice and coriander / cilantro leaves  

Method -

1.      Marinade the chicken by mixing Yogurt, lemon juice, ginger, garlic and green chilli and coat well into the chicken. Marinate at least an hour or two, for an intense flavour overnight in the fridge.

2.      Light a charcoal grill or preheat an oven to 180°C/ 350°F. Lightly brush the chicken with oil, then place on the grilling rack or the baking tray. Grill for 30 - 40 minutes, or until half done. Keep aside and let those chicken pieces cool down.

3.      Meanwhile, put the 2 tbsp of oil into a saucepan over medium heat. When it is hot, add the onion, frying for about 5 minutes or until the barely caramelised. Add the garlic, ginger and green chilli, stirring till fragrant. Add the tomato and cook until soft. Add the ground cumin, coriander and salt.

4.      Mix in the coconut milk, lower the heat and stir occasionally till sauce thickens a bit. Place the chicken in the sauce to heat through, spooning the sauce over it. If the sauce is very thick, splash in the water.  Cover and simmer for 5 minutes, or until the flavour has melded. Taste the sauce and adjust seasoning with salt and then garnish with coriander or cilantro. Just before serving, add lemon juice. Serve with rice.

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