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Kuku Paka is a vibrant and fragrant dish that embodies the essence of East African cuisine, particularly in the coastal regions of Kenya and Tanzania. This delightful chicken curry, enriched with the creamy goodness of coconut milk and a medley of spices, is beloved for its unique flavor profile that combines aromatic spices with the sweetness of coconut. Kuku Paka, which translates to "chicken in coconut," not only tantalizes the taste buds but also tells a story of cultural fusion, as it reflects the influence of Arab, Indian, and African culinary traditions.

East African Kuku Paka

Discover the vibrant flavors of East Africa with this Zesty Kuku Paka recipe! This delicious dish features tender chicken simmered in rich coconut milk, infused with aromatic spices like turmeric, cumin, and coriander. Perfectly paired with rice or ugali, it’s a delightful meal for family and friends. With simple ingredients and easy steps, this recipe will bring a taste of the tropics to your dinner table. Enjoy the warmth and incredible taste today!
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Ingredients
  

4 cups coconut milk

1 whole chicken, cut into pieces

2 onions, finely chopped

4 garlic cloves, minced

1 inch ginger, grated

2 green chilies, slit lengthwise (adjust to taste)

1 teaspoon turmeric powder

1 teaspoon cumin powder

1 teaspoon coriander powder

Salt to taste

2 tablespoons vegetable oil

1 tablespoon lemon juice

Fresh cilantro for garnishing

2 cups cooked rice or ugali (to serve)

Instructions
 

Marinate the Chicken: In a large bowl, combine the chicken pieces with half of the coconut milk, turmeric powder, cumin powder, coriander powder, ginger, garlic, and salt. Let it marinate for at least 1 hour or preferably overnight in the refrigerator for deeper flavors.

    Sauté the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and fry until golden brown. Stir in the green chilies and cook for another 2 minutes.

      Cook the Chicken: Remove the marinated chicken from the bowl and add it to the pot with onions. Sear the chicken on all sides for about 5-7 minutes until browned. Add any remaining marinade to the pot.

        Simmer with Coconut Milk: Pour in the remaining coconut milk and stir well. Bring the mixture to a boil, then reduce the heat and let it simmer covered for about 30 minutes, or until the chicken is cooked through and tender, stirring occasionally.

          Finish the Dish: Once the chicken is cooked, add the lemon juice and adjust the seasoning as needed. Let it simmer uncovered for an additional 10 minutes to thicken the sauce.

            Garnish and Serve: Transfer the Kuku Paka to a serving dish, sprinkle with fresh cilantro, and serve hot alongside cooked rice or ugali.

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4