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Kuku Paka is a delightful and aromatic dish that has become a staple in East African cuisine, particularly in coastal regions like Kenya and Tanzania. This traditional chicken curry, infused with the rich, creamy goodness of coconut milk, is a perfect representation of the vibrant flavors and culinary heritage of East Africa. The combination of spices and fresh ingredients not only creates a dish that is bursting with flavor but also offers a comforting and satisfying experience for those who enjoy it.

East African Kuku Paka

Discover the delightful flavors of Spicy East African Kuku Paka, a creamy coconut chicken dish that's sure to impress! With tender chicken simmered in coconut milk, aromatic spices, garlic, and ginger, this recipe is perfect for weeknight dinners or special occasions. Serve it over fluffy rice or with warm flatbreads for a complete meal. Garnish with fresh cilantro for a touch of color and flavor. Get ready for a culinary adventure! 🥥🍗✨
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Ingredients
  

1 kg chicken pieces (thighs or drumsticks)

1 can (400 ml) coconut milk

2 tablespoons vegetable oil

1 large onion, finely chopped

4 cloves garlic, minced

1-inch piece of ginger, grated

2-3 green chilies, slit lengthwise (adjust to your heat preference)

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric powder

1 teaspoon paprika

Salt and pepper to taste

Juice of 1 lime

Fresh cilantro leaves, for garnish

2 cups cooked rice or flatbreads (to serve)

Instructions
 

Marinate the Chicken: In a large bowl, mix the chicken pieces with lime juice, salt, and pepper. Let it marinate for at least 30 minutes or up to 2 hours in the refrigerator for enhanced flavor.

    Sauté the Aromatics: In a large pot or skillet, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they become translucent.

      Add Garlic, Ginger, and Chilies: Sprinkle in the minced garlic, grated ginger, and slit green chilies. Stir and cook for another 2-3 minutes until fragrant.

        Spice it Up: Add the ground cumin, ground coriander, turmeric powder, and paprika to the pot. Mix well, allowing the spices to cook and release their flavors for about 2 minutes.

          Cook the Chicken: Add the marinated chicken pieces to the pot. Stir until they are well-coated in the spice mixture. Brown the chicken on all sides for about 5-7 minutes.

            Incorporate Coconut Milk: Pour the coconut milk over the chicken, stirring to combine. Bring the mixture to a gentle simmer, cover, and let it cook for about 25-30 minutes or until the chicken is cooked through and tender.

              Adjust Seasoning: Taste the sauce and adjust seasoning with additional salt and pepper if needed. If you prefer a thicker sauce, let it simmer uncovered for an additional 5-10 minutes.

                Serve: Plate the cooked rice or flatbreads and ladle the rich Kuku Paka over it. Garnish with freshly chopped cilantro leaves.

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