Kuku Paka: Aromatic Chicken Simmered in Coconut

1. Prepare and Marinate Chicken

Trim any excess fat from the chicken thighs and drumsticks and score the meat lightly. In a food processor, blend together the plum tomatoes, quartered onion, peeled ginger, peeled garlic cloves, and stemmed serrano chilies with kosher salt, ground cumin, and ground coriander until smooth. Coat the chicken with this mixture, ensuring each piece is well covered, and marinate in the refrigerator for one to five hours.

2. Grill the Chicken

Heat the grill to medium-high and grill the marinated chicken pieces until the skin crisps up and the meat is cooked through, turning occasionally for even grilling, about 10-15 minutes per side.

3. Prepare the Sauce

In a large pan, heat coconut oil over medium flame. Pour in the reserved aromatic paste and cook until fragrant and the oil starts to separate. Stir in the canned coconut milk and let it simmer gently for about 45 minutes until the sauce reduces slightly, thickens, and darkens.

4. Combine Chicken and Sauce

Add the grilled chicken pieces to the simmering sauce, adjust the seasoning with more salt if needed, and add a generous squeeze of lemon juice. Allow to simmer for an additional five minutes for the flavors to marry.

5. Garnish and Serve

Garnish the dish with chopped fresh cilantro and serve alongside warm rice, chapati, or flatbread.