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Kuku Paka is a beloved traditional dish that hails from East Africa, offering a delicious fusion of flavors that highlights the region's rich culinary heritage. This aromatic chicken curry, which is generously infused with coconut milk, showcases a delightful blend of spices that reflects the diverse influences on East African cuisine, including Arab, Indian, and local African traditions. Kuku Paka not only tantalizes the taste buds but also embodies the communal spirit of East African dining, often served during special occasions and family gatherings.

East African Kuku Paka

Discover the rich flavors of East Africa with this Kuku Paka recipe! This coconut chicken delight combines tender marinated chicken with a creamy coconut sauce infused with spices like cumin and coriander. Sauté onions, garlic, and ginger for an aromatic base, then simmer everything to perfection. Garnish with fresh cilantro and lime for a burst of freshness. Perfectly paired with rice or ugali, this dish is sure to impress! Enjoy the culinary journey!
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Ingredients
  

1 kg chicken, cut into pieces (bone-in for more flavor)

1 can (400 ml) coconut milk

2 tablespoons vegetable oil

1 large onion, finely chopped

4 garlic cloves, minced

1-inch piece of ginger, grated

2 medium tomatoes, chopped

1 tablespoon tomato paste

2 teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon turmeric powder

1 teaspoon chili powder (adjust to taste)

Salt to taste

Fresh cilantro for garnish

Juice of 1 lime

Optional: sliced green chilies for heat

Instructions
 

Marinate the Chicken: In a large bowl, combine chicken pieces with salt, turmeric, and the juice of half a lime. Let it marinate for at least 30 minutes to absorb flavors.

    Prepare the Sauce: In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.

      Add Aromatics: Stir in the minced garlic and grated ginger, cooking until fragrant, about 1-2 minutes. Add the chopped tomatoes and tomato paste, cooking until the tomatoes break down and the mixture thickens, about 5 minutes.

        Spice It Up: Mix in the ground coriander, cumin, chili powder, and additional salt. Stir well to incorporate the spices into the mixture.

          Add Chicken and Coconut Milk: Place the marinated chicken pieces into the skillet and pour in the coconut milk. Stir to coat the chicken well with the sauce.

            Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet and let it simmer for about 30-35 minutes, or until the chicken is cooked through and tender.

              Final Touches: Once cooked, check the seasoning and adjust with more salt or lime juice if needed. If you prefer a thinner sauce, add a little water or more coconut milk.

                Serve: Garnish with freshly chopped cilantro and optional sliced green chilies. Serve hot with rice, chapati, or ugali to soak up the delicious sauce.

                  Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4-6