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Kuku Paka, a cherished dish in East African cuisine, is a delightful fusion of vibrant flavors and textures that captures the essence of this culturally rich region. The term "Kuku Paka" translates to "chicken in coconut," and it embodies the harmonious balance of spices and creamy coconut milk, creating a dish that is as comforting as it is aromatic. With its roots deeply embedded in the culinary traditions of East Africa, Kuku Paka is not merely a meal; it is a celebration of the diverse cultural influences that shape the area, from Swahili coastal traditions to Indian-inspired spices.

East African Kuku Paka

Discover the rich flavors of East Africa with this Kuku Paka recipe! This coconut chicken dish is a delightful blend of marinated chicken cooked in a creamy coconut milk sauce, enriched with aromatic spices. Perfect for family dinners, it pairs beautifully with steamed rice or chapati. With a prep time of just 30 minutes, you can create a comforting and delicious meal that will transport your taste buds. Don't forget to garnish with fresh coriander and serve with lemon wedges for a zesty kick!
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Ingredients
  

1 kg chicken (cut into pieces)

1 can (400 ml) coconut milk

2 medium onions (finely chopped)

3 cloves garlic (minced)

1-inch piece ginger (grated)

2-3 green chilies (slit lengthwise)

2 tablespoons curry powder

1 teaspoon turmeric powder

1 teaspoon ground coriander

1 teaspoon cumin seeds

2 tablespoons vegetable oil

Fresh coriander leaves (for garnish)

Salt (to taste)

Lemon wedges (for serving)

Instructions
 

Marinate the Chicken: In a large bowl, mix the chicken pieces with curry powder, turmeric, cumin, salt, and half of the garlic and ginger. Let it marinate for at least 30 minutes.

    Sauté the Aromatics: In a large skillet or pot, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Then, add the remaining onions, garlic, ginger, and green chilies. Sauté until the onions are golden brown.

      Cook the Chicken: Add the marinated chicken to the pot. Stir well to coat the chicken with the onion and spice mixture. Cook for about 10-15 minutes, stirring occasionally, until the chicken starts to brown.

        Add Coconut Milk: Pour in the coconut milk, stirring everything to combine. Let it come to a gentle simmer.

          Simmer for Flavor: Cover the pot and reduce the heat to low. Let the chicken simmer for about 30-40 minutes, or until it’s fully cooked and tender. Stir occasionally to prevent it from sticking to the bottom.

            Adjust Seasoning: Taste and adjust the salt and spices according to your preference. If you like it spicier, you can add more green chilies.

              Garnish: Once cooked, remove from heat and garnish with freshly chopped coriander leaves.

                Serve: Serve hot with steamed rice or chapati, alongside lemon wedges for a refreshing touch.

                  Prep Time: 30 minutes | Total Time: 1 hour 20 minutes | Servings: 4-6