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Kuku Paka is a cherished dish that hails from the vibrant coastal regions of East Africa, particularly enjoyed in countries like Kenya and Tanzania. This traditional chicken curry is celebrated not only for its delicious flavor but also for its cultural significance, often served during family gatherings, celebrations, and communal feasts. The name "Kuku Paka" translates to "chicken with coconut," which aptly describes the dish's main components. With its rich, creamy coconut milk base and aromatic spices, Kuku Paka encapsulates the essence of East African cuisine, bringing together the warmth of family and the joy of shared meals.

East African Kuku Paka

Experience the rich flavors of East Africa with this delicious Kuku Paka recipe! This coconut chicken dish features marinated chicken cooked with aromatic spices, garlic, and ginger, simmered in creamy coconut milk and pureed tomatoes. Serve it over cooked rice or with ugali for a comforting meal that’s perfect for sharing. Quick to prepare and incredibly satisfying, this dish will transport your taste buds to tropical paradise. Enjoy a taste of tradition with every bite!
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Ingredients
  

1 kg chicken pieces (bone-in, skin-on)

2 cups coconut milk

1 large onion, finely chopped

4 cloves garlic, minced

1-inch piece ginger, grated

2 green chilies, slit (adjust for spice level)

2 tomatoes, pureed

2 tablespoons curry powder

1 tablespoon ground coriander

1 teaspoon cumin powder

1 tablespoon vegetable oil

Salt, to taste

Fresh cilantro, chopped (for garnish)

2 cups cooked rice or ugali (for serving)

Instructions
 

Marinate the Chicken: In a large bowl, season the chicken pieces with salt, curry powder, coriander, and cumin. Let it marinate for at least 30 minutes, preferably in the refrigerator.

    Sauté Aromatics: In a large pot or skillet, heat the vegetable oil over medium heat. Add the chopped onions and sauté until translucent. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

      Cook Chicken: Add the marinated chicken to the pot, browning all sides for about 5-7 minutes. This step helps to seal in the flavors.

        Add Coconut Milk and Tomatoes: Pour in the pureed tomatoes and coconut milk. Stir to combine. Bring the mixture to a gentle simmer.

          Add Green Chilies: Incorporate the slit green chilies for added heat. Reduce the heat to low and cover the pot. Let it simmer for about 30 minutes, occasionally stirring. Ensure the chicken is cooked through and the sauce thickens.

            Adjust Seasoning: Taste the sauce and adjust the salt or spices as desired. If the sauce is too thick, you can add a splash of water to reach your preferred consistency.

              Garnish and Serve: Remove from heat and sprinkle with fresh cilantro for a vibrant flavor. Serve hot over rice or alongside ugali.

                Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4 people