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Kuku Paka is a delightful and aromatic chicken curry that is deeply rooted in the culinary traditions of East Africa, particularly among Swahili-speaking communities. This dish, which translates to "chicken in coconut," showcases the unique blend of flavors that characterizes East African cuisine. With its tantalizing aroma and rich, creamy texture, Kuku Paka has gained popularity not just in homes across East Africa but around the world, offering a taste of the region's vibrant culinary heritage.

East African Kuku Paka

Discover the vibrant flavors of East Africa with this Kuku Paka recipe! This mouthwatering chicken curry features tender chicken marinated in aromatic spices and simmered in a creamy coconut milk sauce. With ingredients like ginger, garlic, and fresh chilies, this dish is sure to delight. Perfect for pairing with rice or flatbreads, Kuku Paka is an easy and delicious way to bring a taste of Africa to your table. Try it today!
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Ingredients
  

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

2 cups coconut milk

1 large onion, finely chopped

4 cloves garlic, minced

1 inch fresh ginger, grated

2 fresh green chilies, chopped (adjust to taste)

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon coriander powder

1 teaspoon paprika

1 tablespoon garam masala

2 tablespoons vegetable oil

1 cup chicken broth (or water)

Salt to taste

Fresh cilantro, chopped (for garnish)

Juice of 1 lime

Instructions
 

Marinate the Chicken: In a large bowl, combine the chicken pieces with turmeric, cumin, coriander, paprika, salt, and juice of half the lime. Let it marinate for at least 30 minutes (or overnight for more flavor).

    Sauté the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they are golden brown. Stir in the minced garlic, grated ginger, and green chilies, cooking for another 2 minutes until fragrant.

      Brown the Chicken: Increase the heat to medium-high and add the marinated chicken pieces to the pot. Cook for about 5-7 minutes, turning occasionally until the chicken is browned on all sides.

        Add the Coconut Milk and Broth: Pour in the coconut milk and chicken broth. Stir well to combine, then bring the mixture to a gentle simmer.

          Spice It Up: Add garam masala to the pot, stir well, and let the curry simmer uncovered for about 25-30 minutes, or until the chicken is cooked through and tender. Adjust seasoning with more salt or lime juice if needed.

            Serve: Once cooked, remove the pot from heat; garnish with fresh cilantro before serving. Pair the Kuku Paka with rice or flatbreads.

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