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Kuku Paka is a delightful and aromatic chicken dish that hails from the coastal regions of East Africa, particularly Kenya and Tanzania. This traditional recipe beautifully showcases the rich culinary heritage of the region, combining the essence of fresh ingredients with the complex flavors derived from a unique blend of spices and coconut milk. The name "Kuku Paka" translates to "chicken in coconut," perfectly encapsulating its star ingredient and the dish's comforting essence.

East African Kuku Paka

Discover the vibrant flavors of East Africa with this delicious Kuku Paka recipe! This hearty dish features marinated chicken simmered in rich coconut milk, blended with aromatic spices like curry, coriander, and cumin. It's perfect for family dinners or special occasions. The balance of spices and creaminess makes every bite irresistible. Serve it with your favorite rice or flatbread and garnish with fresh cilantro for a beautiful finish. Enjoy a taste of Kenya at home!
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Ingredients
  

1 whole chicken (cut into pieces)

1 can (400ml) coconut milk

2 medium onions (finely chopped)

4 cloves garlic (minced)

2 inches fresh ginger (grated)

2-3 green chilies (sliced)

2 tablespoons curry powder

1 tablespoon ground coriander

1 tablespoon ground cumin

1 tablespoon vegetable oil

2 tomatoes (chopped)

1 tablespoon lemon juice

Salt and pepper to taste

Fresh cilantro (for garnish)

Instructions
 

Marinate the Chicken: In a large bowl, combine the chicken pieces with half of the ginger, garlic, curry powder, ground coriander, ground cumin, lemon juice, salt, and pepper. Mix well, cover, and let it marinate in the refrigerator for at least 1 hour (or overnight for a deeper flavor).

    Sauté Aromatics: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they become soft and translucent, about 5 minutes. Stir in the remaining garlic and ginger, and continue to sauté for another 2 minutes until fragrant.

      Cook the Chicken: Add the marinated chicken pieces to the pot. Brown the chicken on all sides for about 8-10 minutes.

        Add Tomatoes and Spices: Stir in the chopped tomatoes, green chilies, and remaining curry powder. Cook for another 5-7 minutes until the tomatoes start to break down.

          Incorporate Coconut Milk: Pour in the coconut milk, stirring to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let it cook for about 30-40 minutes, or until the chicken is fully cooked and tender. Stir occasionally.

            Final Seasoning: Check for seasoning and adjust salt and pepper as needed. If you prefer a thicker sauce, let it simmer uncovered for an additional 10 minutes.

              Serve: Once the Kuku Paka is ready, remove it from the heat. Garnish with fresh cilantro before serving.

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