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Cooking Culmination

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Sample recipes are home-cooking guides and have not been professionally tested. Nutrition values are rough estimates. Always check ingredient labels for allergens.

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Kenyan Kuku Paka Coconut Braised Chicken Thighs · Cooking Culmination

Discover / Kenyan

Editorial sample recipeKenyanintermediateDairy-FreeGluten-FreeHalal

Kenyan Kuku Paka Coconut Braised Chicken Thighs

Name: Kenyan Kuku Paka Coconut Braised Chicken Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Kenyan
Ingredients: 680 g Bone-in skinless chicken thighs; 2 tbsp Coconut oil; 1 medium Yellow onion, finely chopped; 1 tbsp Fresh ginger, grated; 4 clove Garlic, minced; 1 whole Serrano chile, minced; 1 tbsp Curry powder; 1.5 cup Unsweetened coconut milk; 2 tbsp Lemon juice; 0.25 cup Fresh cilantro, chopped

A classic Swahili coast dish featuring pan-charred chicken thighs simmered in a spiced coconut milk sauce infused with green chiles, ginger, and turmeric.

Prep: 15 min
Cook: 30 min
Total: 45 min

🥘

Ingredients

Servings

680 g Bone-in skinless chicken thighs
2 tbsp Coconut oil
1 medium Yellow onionfinely chopped
1 tbsp Fresh gingergrated
4 clove Garlicminced
1 whole Serrano chileminced
1 tbsp Curry powder
360 ml Unsweetened coconut milk
2 tbsp Lemon juice
60 ml Fresh cilantrochopped

Allergen information

This recipe contains or may contain:

tree nuts

Based on ingredient names only. Brands differ and cross-contact can happen — always check labels.

Technique to learn

Searing and Simmering

Browning meat first to build deep flavors through the Maillard reaction, then braising in a flavorful liquid.

Instructions

Step 1: Season chicken thighs lightly with salt. Heat coconut oil in a deep skillet over medium-high heat.
Step 2: Sear chicken thighs for 4 to 5 minutes per side until golden brown, then transfer to a plate.

Step 3: Reduce heat to medium, add chopped yellow onion, and cook for 4 minutes until soft.

Step 4: Stir in grated ginger, minced garlic, serrano chile, and curry powder, cooking for 1 minute until fragrant.

Step 5: Pour in unsweetened coconut milk, stirring to lift any browned bits from the pan bottom.

Step 6: Return chicken thighs and their juices to the skillet, bring to a simmer, cover, and cook for 15 minutes.

Step 7: Uncover and simmer for an additional 5 minutes until chicken reaches an internal temperature of 165 degrees F (74 degrees C).

Step 8: Stir in fresh lemon juice and chopped cilantro before serving immediately.

Cooking tips

Charring the chicken thighs thoroughly beforehand gives the coconut broth an authentic smoky depth.
Adjust the serrano chile quantity depending on your heat preference.
Original home-cooking adaptation inspired by Kenyan; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.