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Kuku Paka, a beloved dish in East African cuisine, is a tantalizing chicken curry that seamlessly blends the rich flavors of coconut milk with an array of aromatic spices. This traditional meal is particularly popular in countries like Kenya and Tanzania, where it is often served on special occasions and family gatherings. The dish's roots are deeply embedded in East African culture, showcasing a harmonious fusion of indigenous ingredients and culinary influences from the coastal regions.

East African Kuku Paka

Discover the rich flavors of East Africa with this savory Kuku Paka recipe! This delightful chicken dish features juicy marinated pieces simmered in a creamy coconut milk sauce, infused with spices like turmeric, cumin, and fresh ginger. Perfect for a family meal, it's easy to prepare and best served with rice, ugali, or chapati to soak up all the deliciousness. Garnish with cilantro and a splash of lime for a refreshing touch. Enjoy this exotic culinary experience!
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Ingredients
  

1 whole chicken (cut into pieces)

2 cups coconut milk

2 tablespoons vegetable oil

1 large onion (finely chopped)

4 cloves garlic (minced)

1 tablespoon fresh ginger (grated)

2 green chilies (slit or chopped, adjust to taste)

1 teaspoon turmeric powder

1 teaspoon coriander powder

1 teaspoon cumin powder

2 tomatoes (blended to a puree)

1 tablespoon tomato paste

Salt to taste

Fresh cilantro (for garnish)

Juice of 1 lime

Instructions
 

Marinate the Chicken:

    - In a large bowl, mix the chicken pieces with salt, turmeric, coriander, and cumin. Set aside to marinate for at least 30 minutes.

      Cook the Base:

        - In a large pot or skillet, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they become translucent and slightly golden.

          Add Aromatics:

            - Stir in the minced garlic, grated ginger, and green chilies. Cook for another 2 minutes until fragrant.

              Incorporate Spices and Tomatoes:

                - Add the blended tomato puree and tomato paste to the pot. Cook this mixture for about 5-6 minutes, stirring occasionally, until it thickens and the oil separates from the mixture.

                  Cook the Chicken:

                    - Add the marinated chicken pieces to the pot, stirring well to coat them in the spice mixture. Brown the chicken for about 5-7 minutes.

                      Add Coconut Milk:

                        - Pour in the coconut milk, stirring gently. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for about 25-30 minutes, or until the chicken is cooked through and tender.

                          Final Touches:

                            - Once cooked, taste and adjust the seasoning with more salt if necessary. Squeeze in the lime juice, and give it a final stir.

                              Serve:

                                - Garnish with fresh cilantro. Serve hot with rice, ugali, or chapati to soak up the delicious coconut sauce.

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