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Kuku Paka is a traditional East African dish that beautifully captures the essence of the region's vibrant culinary landscape. With its rich and aromatic flavors, this dish has become a staple in households across Kenya, Tanzania, and Uganda. Kuku Paka, which translates to "chicken in coconut," combines tender chicken with a creamy coconut milk sauce, creating a delightful balance of savory and sweet flavors. The dish is a celebration of East African cuisine, showcasing the harmonious blend of local ingredients and spices that are integral to the region's food culture.

East African Kuku Paka

Experience the vibrant flavors of East Africa with this delicious Kuku Paka recipe! This coconut milk chicken dish is infused with spices like curry, cumin, and coriander, creating a rich, creamy sauce that's simply irresistible. Marinate the chicken beforehand for maximum flavor and serve it hot with rice or flatbread to soak up the goodness. Perfect for a family dinner or when you want to impress guests, this dish is a delightful journey for your taste buds! Enjoy!
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Ingredients
  

1 whole chicken (about 3-4 lbs), cut into pieces

1 can (14 oz) coconut milk

1 large onion, finely chopped

4 cloves garlic, minced

1 tablespoon ginger, grated

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

1 tablespoon curry powder

2 teaspoons paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

Salt and pepper to taste

2 tablespoons vegetable oil

1 cup chicken broth or water

Fresh cilantro for garnish

Juice of 1 lime

Optional: boiled rice or flatbread for serving

Instructions
 

Marinate the Chicken: In a large bowl, combine the chicken pieces with salt, pepper, curry powder, paprika, cumin, and coriander. Mix well to coat the chicken evenly and let it marinate for at least 30 minutes (or overnight in the fridge for more flavor).

    Sauté the Aromatics: In a large pot or deep skillet, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they become translucent and slightly golden, about 5-7 minutes. Stir in the minced garlic, grated ginger, and sliced green chilies, cooking for another 2 minutes until fragrant.

      Cook the Chicken: Add the marinated chicken pieces to the pot, stirring to combine with the onion mixture. Cook the chicken until it's browned on all sides, about 10 minutes.

        Add Coconut Milk and Broth: Pour in the coconut milk and chicken broth. Bring the mixture to a gentle simmer, reduce the heat, cover, and let it cook for about 30-40 minutes until the chicken is tender and cooked through. Stir occasionally and adjust the seasoning as needed.

          Finish with Lime and Cilantro: Once the chicken is cooked, turn off the heat and squeeze the lime juice over the dish. Garnish with freshly chopped cilantro for a bright flavor.

            Serve: Serve the Kuku Paka hot, accompanied by boiled rice or flatbread to soak up the delicious sauce. Enjoy your taste of East Africa!

              Prep Time: 30 min | Total Time: 1 hr 15 min | Servings: 4-6