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Kuku Paka is a delightful and aromatic dish that hails from the coastal regions of East Africa, particularly popular in countries like Kenya and Tanzania. This traditional recipe combines succulent chicken pieces with a rich coconut milk sauce, creating a harmonious blend of flavors that reflects the region's diverse culinary heritage. The use of coconut milk not only gives Kuku Paka its creamy texture but also infuses it with a subtle sweetness that complements the spices beautifully. As you delve into the world of Kuku Paka, you’ll discover a unique fusion of African and Indian culinary traditions that tell a story of cultural exchange and adaptation.

East African Kuku Paka

Discover the warmth of East Africa with this flavorful Kuku Paka, a delicious coconut chicken dish that's sure to impress! With tender chicken marinated in vibrant spices and simmered in creamy coconut milk, it's a guaranteed crowd-pleaser. Serve it over fluffy rice and add a squeeze of fresh lemon for an extra burst of flavor. Perfect for family dinners or gatherings, this simple recipe will transport your taste buds to a tropical paradise. Enjoy every bite!
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Ingredients
  

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

2 tablespoons vegetable oil

1 large onion (finely chopped)

4 cloves garlic (minced)

1 tablespoon fresh ginger (grated)

2 green chilies (slit lengthwise)

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric powder

1 teaspoon garam masala

1 can (400 ml) coconut milk

1 cup chicken stock (or water)

1 tablespoon tomato paste

Salt to taste

Fresh cilantro (for garnish)

Lemon wedges (for serving)

2 cups cooked rice (for serving)

Instructions

Marinate the Chicken: In a large bowl, season the chicken pieces with salt, turmeric powder, and a splash of lemon juice. Let it marinate for at least 30 minutes to an hour.

    Prepare the Base: In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they are golden brown, about 5-7 minutes.

      Add Aromatics: Stir in the minced garlic, grated ginger, and green chilies. Cook for another 2-3 minutes until fragrant.

        Spice It Up: Add the ground cumin, ground coriander, and garam masala. Cook for an additional 1-2 minutes to bloom the spices.

          Combine Chicken and Sauce: Add the marinated chicken pieces to the pot, ensuring they are coated with the spice mixture. Sauté for about 5 minutes until the chicken is lightly browned.

            Add Coconut Milk: Pour in the coconut milk and chicken stock (or water). Add the tomato paste and stir well to combine all ingredients. Bring to a simmer.

              Cook the Chicken: Cover the pot and let the chicken cook for about 25-30 minutes on low heat, or until the chicken is fully cooked and tender. Stir occasionally to prevent sticking.

                Finish & Serve: Once the chicken is cooked, taste and adjust the salt if necessary. Garnish with fresh cilantro before serving.

                  Plate and Enjoy: Serve Kuku Paka hot over a bed of cooked rice, with lemon wedges on the side for an extra zing.

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