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Kuku Paka is a delectable dish hailing from the coastal regions of East Africa, particularly popular in Kenya and Tanzania. This chicken delight is celebrated not just for its rich, creamy texture but also for its vibrant blend of spices and the unique flavor profile that coconut milk brings to the table. In a culinary landscape often characterized by its diverse influences, Kuku Paka stands out as a perfect example of how different cultural elements can harmoniously blend to create something extraordinary.

East African Kuku Paka

Discover the flavors of East Africa with this delightful Kuku Paka, a coconut chicken dish that's sure to impress! With tender marinated chicken simmered in creamy coconut milk and spices, every bite is a taste adventure. Perfect for serving over rice or with flatbreads, this recipe combines garlic, ginger, and green chilies for a flavorful punch. Easy to make, it's ideal for weeknight dinners or special occasions. Don't forget to garnish with fresh cilantro and lime for a zesty finish!
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Ingredients
  

1 kg chicken (cut into pieces)

1 onion (finely chopped)

3 cloves garlic (minced)

1 inch ginger (grated)

2 green chilies (sliced)

1 can (400 ml) coconut milk

2 tablespoons vegetable oil

1 tablespoon curry powder

1 teaspoon turmeric powder

1 teaspoon ground cumin

1 teaspoon ground coriander

Salt to taste

Fresh cilantro (for garnish)

Juice of 1 lime

1 cup chicken broth or water

Cooked rice or flatbreads (for serving)

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken pieces with garlic, ginger, curry powder, turmeric, cumin, coriander, and salt. Allow to marinate for at least 30 minutes (or up to overnight in the fridge for better flavor).

    Sauté Base Ingredients: In a large pot or skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown.

      Add the Chicken: Once the onions are ready, add the marinated chicken to the pot. Cook for about 5-10 minutes, browning the chicken pieces on all sides.

        Incorporate Coconut Milk: Pour in the coconut milk and chicken broth or water. Stir well to combine, and bring to a gentle simmer.

          Add Chilis and Simmer: Add the green chilies and adjust the heat to low. Cover the pot and let it simmer for about 25-30 minutes, or until the chicken is fully cooked and tender, stirring occasionally.

            Final Touches: Once the chicken is cooked through, add lime juice, tasting for seasoning, and adjust with additional salt if necessary.

              Garnish and Serve: Remove from heat and garnish with fresh cilantro. Serve hot over a bed of cooked rice or alongside fresh flatbreads.

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