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Kuku Paka is a delightful dish that has captured the hearts and taste buds of many, especially within the East African culinary landscape. Originating from the Swahili coast, this coconut chicken delicacy combines rich flavors and aromatic spices, making it a beloved meal among families and communities. The dish beautifully encapsulates the culinary fusion of African and Indian influences, showcasing how diverse cooking traditions can create something truly special.

East African Kuku Paka

Discover the irresistible flavors of Kuku Paka, a mouthwatering coconut chicken delight that will transport your taste buds! This creamy dish features tender chicken marinated in lemon and spices, simmered in a rich coconut milk sauce. With a blend of garlic, ginger, and green chilies, each bite is a burst of flavor. Perfectly paired with rice or flatbreads, this recipe is easy to make and sure to impress your family and friends. Dive in and enjoy a taste of paradise!
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Ingredients
  

1 kg chicken (cut into pieces, skin-on preferred)

1 large onion, finely chopped

4 cloves garlic, minced

1-inch piece ginger, grated

2-3 green chilies, finely sliced (adjust to taste)

1 can (400 ml) coconut milk

2 tablespoons tomato paste

1 tablespoon curry powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric powder

Salt to taste

Fresh coriander (cilantro) leaves, for garnish

2 tablespoons vegetable oil

Juice of 1 lemon

Cooked rice or flatbreads for serving

Instructions
 

Marinate the Chicken: In a large bowl, combine chicken pieces with lemon juice, salt, and a tablespoon of curry powder. Mix well and let marinate for at least 30 minutes for better flavor infusion.

    Sauté Aromatics: In a large skillet or pot, heat vegetable oil over medium heat. Add the chopped onions and sauté until translucent. Stir in garlic, ginger, and green chilies; cook for an additional 2-3 minutes until fragrant.

      Cook the Chicken: Add the marinated chicken pieces to the skillet. Cook for about 5-7 minutes, turning occasionally until browned on all sides.

        Add Spices: Sprinkle in the remaining curry powder, cumin, coriander, and turmeric. Stir to coat the chicken evenly with the spices, cooking for another 1-2 minutes.

          Combine Coconut Milk: Pour in the coconut milk and add the tomato paste. Stir well to combine all ingredients, ensuring the chicken is submerged in the sauce.

            Simmer: Bring the mixture to a gentle simmer. Cover and let it cook for about 25-30 minutes on low heat, or until the chicken is tender and cooked through. Stir occasionally to prevent sticking.

              Garnish and Serve: Once done, taste and adjust seasoning if necessary. Garnish with fresh coriander leaves. Serve hot with cooked rice or flatbreads to soak up the delicious coconut sauce.

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