🍗🥥 Kuku wa Kupaka (Swahili Grilled Chicken in Coconut Sauce)

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A classic Swahili grilled chicken dish marinated in spices, grilled to perfection, and “kupakwa” (coated) with a silky, spiced coconut sauce. A bold blend of smoky, creamy, and tangy flavors!

📝 Ingredients:

For the Chicken Marinade:

  • 1 whole chicken (cut into pieces) or 1kg chicken pieces (bone-in preferred)

  • 1 tablespoon garlic paste

  • 1 tablespoon ginger paste

  • 1 teaspoon turmeric powder

  • 1 teaspoon cumin powder

  • 1 teaspoon paprika (or chili powder)

  • ½ teaspoon black pepper

  • Juice of 1 lemon

  • Salt to taste

  • 2 tablespoons oil

For the Coconut Sauce (Mchuzi wa Nazi):

  • 1½ cups thick coconut milk

  • 1 small onion, finely chopped

  • 1 tomato, blended or finely grated

  • 1 teaspoon tomato paste

  • 1 teaspoon garlic paste

  • ½ teaspoon ginger paste

  • ½ teaspoon chili powder (adjust to taste)

  • Salt to taste

  • 1 tablespoon oil

  • Juice of ½ a lemon

  • Fresh coriander, chopped (for garnish)

👩🏽‍🍳 Instructions:

🔹 Step 1: Marinate the Chicken

  1. In a large bowl, combine the chicken with all marinade ingredients. Mix well and let it marinate for at least 2 hours (or overnight in the fridge for best flavor).

🔹 Step 2: Grill or Bake the Chicken

  1. Grill the chicken over charcoal, a grill pan, or bake in the oven at 200°C (400°F) until cooked through and nicely charred. Turn occasionally to avoid burning.

🔹 Step 3: Make the Coconut Sauce

  1. In a pan, heat 1 tablespoon of oil. Sauté the chopped onion until soft and golden.

  2. Add garlic, ginger, and tomato paste. Cook for a minute.

  3. Add the blended tomato, chili powder, and salt. Let it cook until thick and the oil separates.

  4. Pour in the coconut milk and simmer gently on low heat for 5–7 minutes, stirring occasionally.

  5. Squeeze in lemon juice and stir. Turn off heat once the sauce is slightly thick and creamy.

🔹 Step 4: Coat the Chicken (Kupaka)

  1. Place the grilled chicken into the sauce, gently mix to coat, or spoon the sauce generously over the grilled pieces.

  2. You can grill the coated chicken again for 2–3 minutes to caramelize the sauce slightly (optional, but adds extra flavor).

🍽️ Serving Suggestions:

  • 🍚 Serve with plain rice, coconut rice, or Swahili pilau

  • 🫓 Pair with chapati or naan

  • 🥗 Add kachumbari (fresh onion & tomato salad) on the side

  • 🍋 Serve with lemon wedges for extra zing

⏱️ Time Estimate:

  • Prep Time: 15 minutes

  • Marination Time: 2–8 hours

  • Grilling/Baking Time: 30–40 minutes

  • Sauce Cooking Time: 15 minutes

  • Total Time: ~1 hour active + marination time

👨‍👩‍👧‍👦 Servings:

  • Serves 4–6 people

💡 Tips:

  • Use charcoal grilling for authentic smoky flavor.

  • Don’t boil coconut milk on high heat — simmer gently to avoid curdling.

  • You can also make this with boneless chicken breast or thighs for a quicker meal.

  • Leftover sauce can be served as a dip with bread or chips!

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