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Kuku Paka, a traditional dish that hails from the coastal regions of East Africa, is a delightful representation of the rich culinary landscape that the area offers. This aromatic chicken curry, infused with the creamy goodness of coconut milk and a medley of spices, is not just a meal – it’s a celebration of culture and community. Often enjoyed during family gatherings and special occasions, Kuku Paka holds a significant place in the hearts and kitchens of those who have savored its unique flavors.

East African Kuku Paka

Discover the rich flavors of East Africa with this delectable Kuku Paka recipe! This coconut chicken delight combines tender marinated chicken with spices and creamy coconut milk, resulting in a dish that's both comforting and exotic. Perfectly spiced with garlic, ginger, and green chilies, this meal is a feast for the senses. Serve it hot with rice or chapati for a memorable family dinner. Get ready to impress your taste buds with this easy and flavorful dish!
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Ingredients
  

1 kg chicken, cut into pieces

1 teaspoon turmeric powder

1 teaspoon salt

1 teaspoon black pepper

2 tablespoons vegetable oil

2 medium onions, finely chopped

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

2-3 green chilies, slit (adjust according to spice preference)

1 can (400 ml) coconut milk

2 medium tomatoes, chopped

1 tablespoon lemon juice

1 teaspoon garam masala

Fresh coriander leaves, for garnish

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken pieces with turmeric, salt, and black pepper. Mix well and let it marinate for at least 30 minutes to absorb the flavors.

    Cook the Onion Mixture: In a large skillet or pot, heat the vegetable oil over medium heat. Add the finely chopped onions and sauté until they are golden brown.

      Add Garlic and Ginger: Stir in the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.

        Incorporate Chilies and Tomatoes: Add the slit green chilies and chopped tomatoes to the mixture. Cook until the tomatoes soften and break down, stirring occasionally.

          Cook the Chicken: Add the marinated chicken pieces to the pot. Stir well to coat the chicken in the flavor of the onion and spice mixture. Cook for about 10 minutes, browning the chicken on all sides.

            Add Coconut Milk: Pour in the coconut milk and bring the mixture to a gentle simmer. Cover and let it cook for 20-25 minutes, stirring occasionally until the chicken is tender and the sauce thickens.

              Finishing Touches: Add the lemon juice and garam masala to the pot, stirring well to incorporate all the flavors. Cook for an additional 5 minutes.

                Garnish and Serve: Remove from heat, garnish with fresh coriander leaves, and serve hot with rice, chapati, or ugali.

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