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Kuku Paka, a beloved dish from East Africa, beautifully marries the rich flavors of coconut with tender chicken and a medley of spices. This dish is not only delicious but also holds a special place in the culinary traditions of countries like Kenya and Tanzania, where it is often served during special occasions and family gatherings. The use of coconut milk brings a creamy texture that complements the spices, creating a balanced and aromatic experience that is deeply satisfying.

East African Kuku Paka

Discover the rich flavors of East Africa with this savory Kuku Paka, a delicious chicken dish cooked in creamy coconut sauce. Perfect for dinner, you'll love the blend of spices and aromatics that elevate the chicken to a new level. With a simple marinade and easy cooking steps, this dish is both comforting and exotic. Serve it with rice, chapati, or naan to soak up the delicious sauce. Your taste buds will thank you!
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Ingredients
  

1 kg (2.2 lbs) chicken legs, thighs, or breasts

1 ½ cups coconut milk

2 medium onions, finely chopped

4 cloves garlic, minced

1 inch ginger, grated

2 medium tomatoes, chopped

2-3 green chilies, slit lengthwise (adjust to taste)

1 teaspoon ground turmeric

1 teaspoon ground coriander

1 teaspoon ground cumin

½ teaspoon garam masala

Salt, to taste

2 tablespoons vegetable oil or coconut oil

Fresh cilantro or parsley, for garnish

Juice of 1 lime or lemon

Instructions
 

Marinate the Chicken: In a large bowl, season the chicken pieces with salt, ground turmeric, ground coriander, and ground cumin. Let this marinate for at least 30 minutes, preferably in the refrigerator.

    Cook the Chicken: In a large skillet or pot, heat the vegetable oil over medium heat. Add the marinated chicken pieces and brown them on all sides for about 5-7 minutes. Remove the browned chicken and set aside.

      Sauté the Aromatics: In the same pot, add the chopped onions and sauté for about 5 minutes, until they turn translucent. Add the minced garlic, grated ginger, and green chilies, cooking for another 2-3 minutes until fragrant.

        Create the Sauce: Stir in the chopped tomatoes and cook until they soften. Next, add the browned chicken back to the pot along with the remaining marinade. Pour in the coconut milk and bring the mixture to a gentle boil.

          Simmer: Reduce the heat to low, cover the pot, and let it simmer for about 30-35 minutes, until the chicken is cooked through and tender. Stir occasionally to prevent sticking.

            Final Touches: Once cooked, stir in the garam masala and adjust salt, if necessary. Squeeze in the lime or lemon juice before serving.

              Garnish and Serve: Garnish the Kuku Paka with fresh cilantro or parsley. Serve hot with steamed rice, chapati, or naan to soak up the delicious coconut sauce.

                Prep Time: 30 minutes | Total Time: 1 hour 15 minutes | Servings: 4-6