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You need chicken quartered.
You need Salt to taste,.
Prepare Chilli flakes.
Prepare tspn tumeric.
Prepare tspn black pepper.
Prepare Juice of 1 lemon.
You need to prepare little cumin powder.
You need heavy coconut milk.
You need garlic ginger paste.
Prepare tspns oil.

It requires slowly grilling the marinated chicken, ideally over charcoal — a little extra work that lends the finished kuku paka a wonderful smoky flavor — though in a pinch, you can use a grill pan on the stove. I recently had a request for Kuku Paka, it definately remains a favourite with the East African Asians. Kuku Paka is a spicy chicken (kuku) curry that's cooked in coconut milk and spices. Chicken breast without the skin is lower in fat than the leg meat.

In a large bowl, mix chilli flakes, salt, black pepper, cumin powder, garlic n ginger paste, tumeric, oil and the lemon to paste like.
Add the chicken to the bowl and spread the paste in and out of the pieces, making sure the paste is well distributed.
Cover n let marinate in fridge for 30 min.
On low charcoal heat, start grilling the chicken pieces, let them cook for 5 min and turn the other side and let it cook for the same duration.
Turn the pieces over and start drizzling the heavy coconut milk, ensuring equal distribution, as the side cooks turn over and repeat the process till the chicken is done.

Kuku paka - Kenyan chicken and potato curry - is both simple and delicious. Mildly spiced and creamy, my girls both love it. Unlike many curries, the chicken are cooked separately. A meal might start with prawn toast Scotch egg; progress through kuku paka coconut and chicken curry; and end with banana cake. Kuku paka pospite svježe nasjeckanim korijanderom i poslužite s basmati rižom.

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