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Kuku Paka is a dish that beautifully embodies the rich culinary tapestry of East Africa, particularly in coastal regions like Kenya and Tanzania. This delectable chicken curry is a delightful fusion of flavors, combining aromatic spices with the creamy goodness of coconut milk. Kuku Paka stands out not only for its taste but also for its cultural significance, often enjoyed during family gatherings, festivals, and special occasions. Whether you are a seasoned cook or a novice in the kitchen, this dish offers an accessible yet exotic experience that can easily become a favorite in your household.

East African Kuku Paka

Discover the rich flavors of Savory Kuku Paka Delight, a mouthwatering chicken dish that's easy to make! Marinated in spices and smooth coconut milk, this recipe creates a creamy sauce that pairs perfectly with rice or chapati. With just a few simple steps—marinate, sauté, simmer, and serve—you'll have a delicious meal ready in about an hour. Garnish with fresh cilantro for that perfect finishing touch. Perfect for family dinners or impressing guests!
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Ingredients
  

1 kg chicken pieces (bone-in, skinless)

1 can (400 ml) coconut milk

2 medium onions, finely chopped

3 cloves garlic, minced

1-inch piece ginger, grated

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

1 tablespoon curry powder

1 teaspoon ground turmeric

1 teaspoon ground coriander

1 tablespoon vegetable oil

1 tablespoon lemon juice

Salt, to taste

Fresh cilantro, for garnish

Cooked rice or chapati, for serving

Instructions
 

Marinate the Chicken: In a large bowl, combine the chicken pieces, lemon juice, garlic, ginger, curry powder, turmeric, coriander, and salt. Toss to coat the chicken evenly. Cover and let marinate for at least 30 minutes, preferably in the refrigerator for 2 hours.

    Sauté Onions: In a large pot or skillet, heat the vegetable oil over medium heat. Add the finely chopped onions and sauté until they become soft and golden brown, about 5-7 minutes.

      Cook Chicken: Add the marinated chicken to the pot, along with any leftover marinade. Cook for about 5-8 minutes, stirring occasionally, until the chicken is browned on all sides.

        Add Coconut Milk: Pour in the coconut milk and add the slit green chilies. Stir gently to combine. Bring the mixture to a simmer.

          Simmer: Reduce 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. Stir occasionally to prevent sticking.

            Adjust Seasoning: Taste the sauce and adjust the salt as necessary. If you desire a thicker sauce, remove the lid and let it simmer for an additional 5-10 minutes, allowing some of the liquid to evaporate.

              Garnish and Serve: Once the chicken is cooked, sprinkle freshly chopped cilantro over the top. Serve hot with steaming rice or chapati to soak up the delicious coconut sauce.

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