Tanzanian Kuku Paka by Farha Fazel

Hey guys! Excited for one more guest recipe blog post? I know I am! We have Farha Fazel sharing one of her precious ethnic recipes with us this week.

Farha Fazel is a owner of Farha Fazel Events, a virtual event planning service. She resides in Ohio, with her husband and two year old son, Aydin. She loves tinkering in the kitchen, and putting her own spin on traditional recipes.  She credits all recipes to her mom, Zohra, who has always walked her through new recipes on FaceTime!
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Interested in hiring her for one of your events? Make sure you follow her on instagram @farhafazel.events 🙂 She was also generous enough to give 15% off to my friends (you guys!). Use the code Ibake15

Kuku Paka is a traditional East African (Tanzania/Kenya) dish that consists of a grilled and flavorful chicken cooked in a rich coconut sauce. It is also known as “Kuku Na Nazi” (coconut chicken) and has variations depending on the area of which the cook originates.  This is a meal that stands alone, and is taught by generations of cooks through the ages. While customarily served with grilled chicken in the East African region,  it is equally as tasty (and easier!) as a broiled chicken dish!
For the chicken marinade:
1 tbsp ginger and garlic paste
1 tbsp green chili paste
1/2 tbsp tumeric powder
2 tbsp lemon Juice
1 tbsp salt
1 lb skinless chicken cut into cubes
Chili Powder to taste (optional)
For the curry:
1 can coconut milk
2 tbsp gram/chickpea (besan) flour
1 tbsp tumeric powder
1 tbsp chopped coriander
Salt (to taste)
Lemon Juice (to taste)
Chili Powder to taste (to taste)
1) Mix the ginger and garlic paste, chili paste, turmeric powder, lemon juice, and salt and marinate the chicken for at least 30 minutes.
2) Cook  the chicken.
For ease, bake chicken at 350 for 20-30 minutes until fully cooked.   Broil for 5 minutes until chicken starts to look slightly charred.    The chicken is now ready. 
*For authentic BBQ feel,  create a bowl out of a piece of foil. Put your chicken in the foil bowl. Next, heat a piece of charcoal and drizzle a teaspoon of oil on it.  The charcoal should start to smoke.  Cover the chicken/coal for a few minutes so the smoke infuses the chicken for that BBQ feel! * 
3) For the sauce, heat coconut milk with turmeric powder and salt in a pan.  Once heated, mix in chopped coriander. In a separate bowl, mix 2 tbsp of gram flour (besan flour) with 3/4 cup water and mix well to remove lumps.  Pour half of this mixture into the heated coconut milk and allow 5 minutes at medium heat to thicken.   The curry should be a chowder-like consistency.   If it is still watery, add the remaining gram flour/water mix and cook to thicken.
4) Add in chicken and simmer until heated through and well combined. Add lemon juice, salt and chili to taste.
5) Serve hot with rice or naan.
Meal Prep Tip –  You can meal prep the chicken in advance by boiling or grilling the chicken and freezing it!    
When ready to eat, just make the curry as listed, adding an extra 1/2 TBS of turmeric just before adding thawed chicken.

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