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In East Africa, Kuku Paka holds a special place in the hearts (and stomachs) of many. It is often served during family gatherings, special occasions, and community festivities, where the communal spirit of sharing food is cherished. The dish reflects the region's multicultural influences, combining local ingredients with culinary techniques from Indian and Arab cuisines, resulting in a unique fusion that appeals to diverse palates.

East African Kuku Paka

Discover the vibrant flavors of East Africa with this delicious Kuku Paka recipe! Featuring tender chicken simmered in rich coconut milk and aromatic spices, this dish is perfect for a family meal or special occasion. With ingredients like ginger, garlic, and green chilies, it packs a flavorful punch. Serve it over fluffy basmati rice and garnish with fresh cilantro for a delightful culinary experience. Try it today for a taste adventure!
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Ingredients
  

1 kg chicken pieces (bone-in, skinless)

1 large onion, finely chopped

3 cloves garlic, minced

1-inch ginger, grated

2-3 green chilies, slit (adjust for spice preference)

1 can (400 ml) coconut milk

2 tablespoons vegetable oil

2 teaspoons curry powder

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon paprika

Salt, to taste

Fresh cilantro, chopped (for garnish)

Juice of 1 lemon

2 cups cooked basmati rice (for serving)

Instructions
 

Prepare the Chicken: In a large bowl, season the chicken pieces with salt and lemon juice. Let it marinate for at least 30 minutes to enhance the flavors.

    Cook the Aromatics: In a large skillet or pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they become translucent (about 5-7 minutes).

      Add Garlic and Spices: Stir in the minced garlic, grated ginger, and green chilies. Cook for another 2-3 minutes until fragrant. Then, add the curry powder, ground coriander, ground cumin, and paprika. Toast the spices for 1-2 minutes, stirring continuously.

        Brown the Chicken: Increase the heat to medium-high and add the marinated chicken pieces to the skillet. Brown the chicken on all sides for about 5-10 minutes.

          Add Coconut Milk: Pour in the coconut milk and bring the mixture to a gentle simmer. Stir well to combine all the ingredients.

            Simmer: Reduce the heat to low, cover the pot, and let the kuku paka simmer for 25-30 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.

              Adjust Seasoning: Taste the sauce and adjust the seasoning with salt, if needed. If you like a slightly thicker sauce, you can increase the heat and let it simmer uncovered for an additional 5-10 minutes.

                Serve: Once done, garnish with fresh cilantro. Serve hot over a bed of cooked basmati rice, allowing the flavorful coconut sauce to soak into the rice.

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