Kuku Paka

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Preparation info

  • Serves


    • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About


  • 1 large chicken, skinned and cut into largish pieces
  • 1 bunch fresh coriander leaves washed. Keep half and zap the other half in a food processor with 3 tbsp water and chillies
  • 2 hot green chillies
  • 1 tsp turmeric
  • tins coconut milk
  • 1 medium onion, chopped
  • 3 tbsp oil
  • 1 tbsp crushed ginger
  • 2 tsp crushed garlic
  • 1 tin chopped tinned tomatoes or 4 fresh chopped tomatoes
  • ½ cup unsalted cashew nuts chopped (not pulverized)
  • Juice of half a lime
  • Hard-boiled eggs cut in half
  • Hard-boiled quail’s eggs
  • Flaked almonds fried in a little butter
  • ½ cup double cream added to the sauce


  • Mix together the lime juice, garlic, ginger and coriander/chilli mix. Add a tablespoon of oil and rub this mixture over chicken pieces.
  • Lay these out in an ovenproof dish and bake at a high temperature (400°F, 200°C, gas mark 6) for fifteen minutes, then lower to medium (325°F, 170°C, gas mark 3) and carry on cooking for a further ten minutes. Turn over twice while baking.
  • Meanwhile in a saucepan, using remaining oil, fry the onions, chopped as small as possible.
  • When these start to brown, add the tomatoes, turmeric and cashews, and stir-fry for a good ten minutes over medium heat.
  • Add coconut milk and let the whole lot simmer quietly, humming away and stirring from time to time. It should end up a lovely thick yellow sauce
  • Take off the heat and add the rest of the coriander.
  • Now pour over the chicken, return to a hot oven, and cook for fifteen minutes.
  • Serve with good, crusty white bread.
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