Swahili Food Recipe: Coconut Grilled Chicken (Kuku wa Kupaka) Tanzanian Style

Coconut grilled chicken is the dish to make if you’re seeking for a tasty grilled chicken dish with island flavors. This coconut chicken grilled recipe immediately transports you to a magical island populated by coconuts and, mmmm…chickens (Hahaha!). The chicken is seasoned in simple spices before being grilled and coated in a delicious creamy sauce. But it really doesn’t stop there…it can’t… It goes even further… After cooking, the chicken is returned to that luxurious, oh-so-delicious sauce and then served.

You’ll need something to help absorb all of that deliciousness of the coconut grilled chicken! Fries, chapati or garlic bread are my recommendations.

Kuku Paka | Coconut Grilled Chicken

Chicken cooked to perfection with a coconut sauce (Coconut milk grilled chicken)

•  one full chicken (Cut)
•  two teaspoons of tandoori powder (*see below for spice mix)
•  Two cups of coconut milk
•  1/4 cup sliced cilantro (Swahili name: Dania)
•  two tablespoons of garlic (crushed)
•  a single onion (chopped)
•  One tomato (chopped)
•  One tablespoon of tomato paste
•  salt (to get the taste)
•  pepper (to get the taste)
•  1 chilli (green) (optional)
•  one lemon (juiced)

If you do not possess tandoori powder, combine the spices in a spice mix.

•  one teaspoon of red chilli (ground)
•  a half teaspoon of turmeric (ground)
•  1/2 teaspoon paprika (Spanish)
•  one teaspoon of cumin (ground)

Grilled Coconut Chicken Recipe 2 Simple Steps

1.  Immerse chicken pieces in normal water with one tablespoon salt and one lemon. 5 minutes of soaking

1.  Combine one tablespoon tandoori powder as well as two tablespoons olive oil in a sealed bag.
2.  Toss in the chicken and let it marinate for twenty minutes. The result is a tasty grilled chicken coconut milk marinade.

The Grilled Coconut Chicken Sauce

1.  Add sliced onion to a thick-bottomed saucepan and cook till slightly golden.
2.  Combine the garlic, tomato paste and cilantro in a mixing bowl. Simmer for one minute. Add one tablespoon of tandoori.
3.  Continue to cook till the tomatoes have broken down.
4.  Put in the coconut milk and simply bring to a subtle boil
5.  Allow the sauce to cool before blending until smooth.
6.  Set aside half of the sauce and soak the prepared chicken in the remaining half
7.  Cook until thoroughly done.
8.  Mix the cooked chicken with the sauce you reserved
9.  Then serve the coconut grilled chicken.

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