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Kuku Paka is a vibrant dish that embodies the culinary heritage of East Africa, particularly popular in coastal regions such as Kenya and Tanzania. This delicious coconut chicken delight melds the rich flavors of coconut milk with a medley of spices, creating a dish that is both aromatic and satisfying. Kuku Paka not only showcases the abundance of local ingredients but also reflects the diverse cultural influences that have shaped East African cuisine over the centuries. As you delve into this recipe, you'll discover how to recreate this beloved dish in your own kitchen, allowing you to experience the warm, welcoming flavors of East Africa.

East African Kuku Paka

Discover the flavors of East Africa with this delicious Kuku Paka, a coconut chicken delight! Made with marinated chicken thighs simmered in creamy coconut milk, garlic, ginger, and a blend of spices, it's a dish that will transport your taste buds. Perfect for a family dinner, serve it over rice or with chapati for a complete meal. Quick to prepare and bursting with flavor, this recipe is sure to become a favorite in your kitchen!
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Ingredients
  

4 pieces of chicken thighs (bone-in, skin-on for extra flavor)

1 cup coconut milk

1 medium onion, finely chopped

3 cloves garlic, minced

1-inch piece ginger, grated

2 medium tomatoes, chopped

2 tablespoons vegetable oil

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon turmeric powder

1 teaspoon chili powder (adjust to taste)

1 tablespoon lemon juice

1/2 teaspoon salt (or to taste)

Fresh cilantro, chopped (for garnish)

1/4 cup water (as needed)

Instructions
 

Marinate the Chicken:

    - In a bowl, combine chicken thighs, lemon juice, salt, turmeric, cumin, coriander, and chili powder. Make sure the chicken is well-coated. Let it marinate for at least 30 minutes (preferably 1-2 hours in the fridge for deeper flavor).

      Sauté Aromatics:

        - In a large skillet or pot, heat vegetable oil over medium heat. Add chopped onions and sauté until golden brown and translucent (about 5-7 minutes).

          Add Garlic and Ginger:

            - Stir in the minced garlic and grated ginger, and sauté for another 1-2 minutes until fragrant.

              Cook Tomatoes:

                - Add the chopped tomatoes to the skillet. Cook until they break down and form a sauce (about 5 minutes). Stir occasionally.

                  Cook the Chicken:

                    - Add the marinated chicken to the pot, and cook for about 5 minutes on each side until the skin is browned.

                      Add Coconut Milk:

                        - Pour in the coconut milk and add water if needed for desired consistency. Stir well to combine everything.

                          Simmer:

                            - Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer, uncovered, for about 25-30 minutes. The chicken should become tender and infused with flavors, and the sauce should thicken slightly.

                              Check for Doneness:

                                - Ensure the chicken is completely cooked through (internal temperature should reach 165°F/75°C). Adjust the seasoning if necessary.

                                  Garnish and Serve:

                                    - Remove from heat and garnish with freshly chopped cilantro.

                                      Enjoy:

                                        - Serve your Kuku Paka with rice, chapati, or any flatbread of your choice for a satisfying meal.

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

                                            Enjoy the rich flavors and aromatic spices of this delightful East African dish!