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Kuku Paka, a traditional dish from East Africa, encapsulates the essence of vibrant culinary heritage through its harmonious blend of flavors and textures. This delectable recipe features succulent chicken simmered in a luscious coconut milk sauce, enriched with a medley of spices that evoke the warmth and color of East African cuisine. As you delve into the world of Kuku Paka, you will discover not just a meal, but a celebration of culture, history, and the communal spirit of sharing food.

East African Kuku Paka

Discover the vibrant flavors of East Africa with this delicious Kuku Paka recipe! Featuring tender chicken simmered in rich coconut milk and aromatic spices, it's a dish that brings comfort and warmth to any table. Marinate the chicken, sauté onions and garlic, and let everything meld together for a mouthwatering experience. Perfectly served over rice or with chapati, this easy recipe is sure to impress family and friends. Enjoy a taste of tradition today!
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Ingredients
  

1 whole chicken, cut into pieces (about 3-4 pounds)

1 cup coconut milk

1 medium onion, finely chopped

4 cloves garlic, minced

1-inch piece ginger, grated

2 tomatoes, diced

2-3 green chilies, chopped (adjust to taste)

1 tablespoon curry powder

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon ground coriander

2 tablespoons vegetable oil

Salt, to taste

Fresh cilantro (coriander leaves), for garnish

Juice of 1 lemon

Optional: 1-2 cups of cooked rice or chapati, for serving

Instructions
 

Marinate the Chicken: In a bowl, mix the chicken pieces with salt, lemon juice, and half of the curry powder. Let it marinate for at least 30 minutes, preferably in the refrigerator.

    Sauté the Aromatics: In a large pot or pan, heat the vegetable oil over medium heat. Add the onions and sauté until translucent, about 5 minutes. Then add the garlic, ginger, and green chilies. Cook for an additional 2-3 minutes until fragrant.

      Add Tomatoes and Spices: Stir in the diced tomatoes, remaining curry powder, cumin, turmeric, and coriander. Cook until the tomatoes are soft and the mixture is well combined, about 5–7 minutes.

        Cook the Chicken: Add the marinated chicken pieces to the pot, mixing well to coat them in the spice mixture. Cook for about 10 minutes, stirring occasionally, until the chicken is browned.

          Add Coconut Milk: Pour in the coconut milk and bring the mixture to a gentle simmer. Cover the pot and let it cook on low heat for about 30–40 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.

            Taste and Adjust: Check the seasoning and adjust salt if necessary. If you prefer a thinner sauce, you can add a little water or more coconut milk.

              Serve: Once the chicken is fully cooked, garnish with freshly chopped cilantro. Serve hot over rice or with chapati for a complete meal.

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