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If you’re searching for a dish that tantalizes your taste buds with a symphony of spices and the creamy richness of coconut milk, look no further than Spicy Coconut Chicken Kuku Paka. This compelling dish, steeped in the culinary traditions of East Africa, particularly Kenya and Tanzania, is a vibrant representation of the region's diverse flavors and cultural heritage. Kuku Paka is not just a meal; it’s a celebration of the fusion of local ingredients with influences from Indian, Arab, and African cooking traditions.

East African Kuku Paka

Try this delicious Spicy Coconut Chicken Kuku Paka for your next meal! This rich and flavorful dish features marinated chicken simmered in coconut milk, blended with aromatic spices and fresh ingredients. Perfect for a cozy dinner, it pairs beautifully with rice or ugali. With a preparation time of just 30 minutes, this recipe yields a satisfying meal for four. Don't forget to garnish with fresh cilantro for that extra burst of freshness!
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Ingredients
  

1.5 lbs chicken pieces (bone-in, skin-on)

1 cup coconut milk

2 medium onions, finely chopped

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

2-4 green chilies, slit (adjust for heat preference)

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric powder

1 teaspoon garam masala

1 tablespoon tomato paste

2 tablespoons vegetable oil

Salt to taste

Fresh cilantro, chopped (for garnish)

2 cups cooked rice or ugali (to serve with)

Instructions
 

Marinate the Chicken: In a large bowl, combine the chicken pieces with half the garlic, ginger, cumin, coriander, turmeric, garam masala, and salt. Let it marinate for at least 30 minutes (or overnight for deeper flavor).

    Sauté the Onions: In a large pot or skillet, heat the vegetable oil over medium heat. Add the chopped onions and sauté until golden brown, about 5-7 minutes. Then add the remaining garlic, ginger, and green chilies. Cook for another 2-3 minutes until fragrant.

      Add Tomato and Chicken: Stir in the tomato paste and cooked for 1-2 minutes. Then, add the marinated chicken pieces to the pot, stirring to coat in the onion mixture. Cook for 5-7 minutes until the chicken is browned on all sides.

        Coconut Milk Bath: Pour in the coconut milk, mixing well. Bring the mixture to a gentle simmer. Cover and let it cook for 25-30 minutes, stirring occasionally, until the chicken is cooked through and tender.

          Final Touch: Taste and adjust seasoning if necessary. If you prefer a thicker sauce, you can simmer uncovered for an additional 5-10 minutes to reduce.

            Serve: Serve the Kuku Paka hot, garnished with fresh cilantro. Pair it with cooked rice or ugali for a hearty meal.

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