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Kuku Paka is a tantalizing dish that embodies the rich culinary traditions of East Africa, specifically highlighting the influence of Swahili cuisine. This flavorful chicken curry, infused with the creamy goodness of coconut milk and a medley of spices, has gained popularity not only for its taste but also for its cultural significance. The harmonious blend of spices, combined with the comforting sweetness of coconut milk, makes Kuku Paka a cherished dish on dinner tables across many communities. Whether you are hosting a festive gathering or enjoying a cozy family meal, Kuku Paka is versatile enough to suit any occasion, bringing warmth and joy with every bite.

East African Kuku Paka

Discover the rich flavors of Kuku Paka, a delightful coconut chicken dish that's perfect for any occasion! This recipe combines tender chicken pieces with aromatic spices, caramelized onions, and creamy coconut milk for a delicious dish that's sure to impress. With a hint of lemon and fresh cilantro to finish, serve this over rice or with flatbreads for the ultimate comfort meal. Perfect for family dinners or gatherings, it's easy to make and even easier to enjoy!
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Ingredients
  

1 whole chicken (cut into pieces)

1 can (400 ml) coconut milk

2 large onions, finely chopped

4 cloves garlic, minced

1 inch piece of ginger, grated

2-3 green chilies, slit (adjust based on spice preference)

2 tablespoons curry powder

1 teaspoon turmeric powder

1 tablespoon tomato paste

1 tablespoon vegetable oil

Salt, to taste

Juice of 1 lemon

Fresh cilantro leaves, for garnish

Optional: 1 cup chicken broth or water (to adjust consistency)

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken pieces with lemon juice, salt, and half the garlic and ginger. Let it marinate for at least 30 minutes, or ideally for a few hours in the refrigerator.

    Sauté the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they become translucent and start to caramelize, about 5-7 minutes.

      Add Garlic, Ginger, and Spices: Stir in the remaining garlic, ginger, and green chilies. Cook for another 2-3 minutes, then add the curry powder and turmeric. Stir until fragrant.

        Cook the Chicken: Add the marinated chicken pieces to the pot. Brown the chicken on all sides for about 5-6 minutes, ensuring it's coated well with the spices.

          Incorporate Coconut Milk: Pour in the coconut milk and add the tomato paste. If the sauce is too thick, you can thin it with chicken broth or water. Bring to a gentle simmer.

            Simmer: Reduce the heat to low, cover, and let the chicken simmer in the coconut sauce for about 30-40 minutes, or until the chicken is fully cooked and tender.

              Finalize and Serve: Once cooked, taste and adjust the seasoning with salt if necessary. Garnish with fresh cilantro.

                Serving Suggestion: Serve hot with steamed rice or flatbreads to soak up the delicious coconut sauce!

                  Prep Time: 30 minutes | Total Time: 1 hour 10 minutes | Servings: 4-6