One of my most prized possessions is a Time&Talent’s Club cookbook I inherited from my mother when I moved out of my parent’s home. In the section under International Dishes one of the first ones that popped out at me was Kuku Paka, not just for its fun sounding name but also because of how simple it is to make. And healthy.

Kuku Paka – Kenyan Chicken & Coconut milk Curry


Chicken – 1/2 kilo (I prefer chicken on the bone as it makes the curry heartier. The chicken can be stripped later and the bones discarded)

Turmeric – 1 teaspoond3873-fullsizerender

Coconut milk – 2 cups

Salt to taste

Lime – 1

Grind together to a paste:

Coriander leaves – small bunch

Green chillies – 4 or 5

Ginger – Small piece

Garlic – 1 pod (half if you prefer)

Onion – 1 medium sized


In a pan, add a tiny bit of oil. Put in the chicken pieces and toss lightly to seal the meat.

Add the ground masala paste to the chicken. Coat the chicken well and add some water.

Let the chicken cook till almost done.

In a separate pan, pour in the coconut milk, add the turmeric and salt and bring to a boil. Then simmer for about 10 mins stirring frequently.

When the chicken is almost cooked, add the coconut milk mixture.

Let it cook till the chicken is completely cooked through.

Add the juice of 1 lime and serve hot.

Tastes great with Garlic bread or a little bit or rice or noodles.

Why’s it so good:

Chicken will give you your protein fix. Coconut milk is nutritious and rich in vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. There’s no added oil or powdered masalas. It’s light but filling. And you can also health it up by adding corn on the cob, broccoli, zucchini, mushrooms, etc.

Give it a try and let me know how it goes 🙂

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