Kuku Paka wa Lamu (Swahili Grilled Chicken Simmered in Cardamom & Cilantro Coconut Curry) – Authentic Kenya Recipe
From historic Lamu Island: smoky char-grilled chicken simmered in a velvety cilantro-coconut curry.
- Country of Origin
- 🇰🇪 Kenya (East Africa, Africa)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Char-marked chicken thighs, Hard-boiled eggs, Steamed basmati rice, Thick coconut milk, Cumin
Ingredients for Kuku Paka wa Lamu (Swahili Grilled Chicken Simmered in Cardamom & Cilantro Coconut Curry) (4 Servings)
- 1.25 lbs (or 2.5 cups) char-marked chicken thighs, prepped into bite-sized pieces
- 1.5 cups hard-boiled eggs, washed and trimmed
- 1 cup steamed basmati rice
- 1 medium onion and 3 cloves garlic, finely minced with thick coconut milk
- 1.5 tbsp traditional Kenya seasoning (cumin, coriander, turmeric, garlic, ginger, bunches of fresh cilantro)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown char-marked chicken thighs for 5 minutes.
- Add minced onion, garlic, thick coconut milk, and cumin, coriander, turmeric, garlic, ginger, bunches of fresh cilantro, stirring for 2 minutes until deeply aromatic.
- Add hard-boiled eggs and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in steamed basmati rice right before serving warm.