Kuku wa Kupaka (Tanzanian Chicken in Coconut Sauce)
Local name: Kuku wa kupaka
In short: Chicken roasted until golden, then coated in a thick, creamy coconut sauce scented with cardamom, cumin and turmeric. Serve with rice or chapati. It takes about 1 h 20 min in total and makes 5 servings.
- Prep
- 25 min
- Cook
- 55 min
- Resting
- 30 min
- Total
- 1 h 20 min
- Servings
- 5
- Difficulty
- Medium
- Calories
- 480 kcal
Kuku wa kupaka is a favorite on the Swahili coast: chicken grilled or roasted until golden, then painted with a thick, creamy coconut sauce scented with cardamom, cumin and turmeric. The name means smeared chicken, and the sauce is meant to coat the meat and pool on the plate. It is served with plain rice, coconut rice or chapati, and it is often cooked for Eid and Sunday lunches.
Instructions
- Mix the garlic, ginger, turmeric, lemon juice, oil, salt and pepper. Rub the mixture into the chicken and marinate for 30 minutes, or overnight in the fridge.
- Heat the oven to 220°C (425°F). Put the chicken skin-side up on a rack over a baking tray and roast for 35 to 40 minutes until golden and cooked through, 74°C (165°F) at the thickest part.
- Meanwhile, heat the oil for the sauce in a wide pan over medium heat. Cook the onion for 6 minutes until soft, then add the garlic, cumin, coriander and cardamom for 1 minute.
- Stir in the tomato paste for 1 minute. Pour in the coconut milk, add the chili and salt, and simmer gently for 12 to 15 minutes until thickened to the texture of heavy cream.
- Add the roasted chicken to the sauce and turn it to coat. Simmer for 5 minutes so the flavors join.
- Stir in the lime juice and cilantro, remove the chili and serve with rice or chapati.
Tips
- Do not let the coconut sauce boil hard. A gentle simmer keeps it smooth and stops the oil from separating.
- For a smoky version, grill the marinated chicken over charcoal instead of roasting it, then coat it in the sauce.
Questions and answers
Can I make kuku wa kupaka ahead?
Yes. Cook the sauce and roast the chicken a day ahead, store separately, and combine them as you reheat. Warm gently so the sauce does not split.
Can I use boneless chicken?
Yes, but thighs stay juicier than breasts. Roast boneless pieces for 20 to 25 minutes, until they reach 74°C (165°F).
What should I serve with it?
Plain white rice, coconut rice or chapati work best to soak up the sauce. A simple kachumbari salad adds freshness.
How long does it take to make Kuku wa Kupaka (Tanzanian Chicken in Coconut Sauce)?
About 1 h 20 min in total: 25 min of preparation and 55 min of cooking.
How many calories are in Kuku wa Kupaka (Tanzanian Chicken in Coconut Sauce)?
About 480 kcal per serving, with 29 g of protein, 8 g of carbohydrates and 37 g of fat. These values are estimates.
Nutrition per serving
| Calories | 480 kcal |
|---|---|
| Protein | 29 g |
| Carbohydrates | 8 g |
| Fat | 37 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 850 mg |
Estimated values, calculated from the ingredients.
