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Kuku Paka, a beloved dish from East Africa, specifically hails from the coastal regions of Kenya and Tanzania. This delightful coconut chicken curry has etched its place in the hearts and kitchens of many, transcending borders and captivating food enthusiasts around the globe. With its roots deeply embedded in Swahili culture, Kuku Paka symbolizes the rich culinary traditions that celebrate the use of fresh, local ingredients and vibrant spices. The word "Kuku" translates to "chicken" in Swahili, while "Paka" means "to smear," referring to the luscious coconut sauce that envelops the chicken.

East African Kuku Paka

Discover the flavors of East Africa with this mouthwatering Spicy Kuku Paka, a delightful coconut chicken dish that's perfect for any occasion. Marinated chicken thighs simmered in aromatic spices, garlic, and ginger create a rich sauce, while creamy coconut milk adds a luscious touch. Serve over steamed rice or with flatbreads for an unforgettable meal. With easy-to-follow steps and vibrant flavors, your taste buds are in for a treat!
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Ingredients
  

4 chicken thighs, skinless and boneless

1 cup coconut milk

2 medium onions, finely chopped

3 cloves garlic, minced

1 tablespoon ginger, grated

2 medium tomatoes, chopped

2 green chilies, chopped (adjust for spice level)

1 teaspoon turmeric powder

1 teaspoon garam masala

1 teaspoon coriander powder

Salt and pepper to taste

2 tablespoons vegetable oil

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Instructions
 

Marinate the Chicken: In a mixing bowl, combine chicken thighs with lime juice, salt, pepper, turmeric, and garam masala. Let it marinate for at least 30 minutes, or longer for deeper flavor.

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

      Cook Chicken: Add the marinated chicken to the skillet, cooking until browned on all sides, about 5 minutes.

        Add Tomatoes and Spices: Stir in the chopped tomatoes and green chilies. Cook for another 5 minutes until the tomatoes have softened. Sprinkle coriander powder and mix well.

          Incorporate Coconut Milk: Pour in the coconut milk, stirring to combine with the chicken and spices. Bring the mixture to a gentle simmer.

            Simmer Until Tender: Cover and simmer on low heat for about 20-25 minutes, or until the chicken is fully cooked and tender. Stir occasionally to prevent sticking.

              Finish and Serve: Taste and adjust salt and pepper as needed. Garnish with fresh cilantro before serving.

                Serving Suggestions: Serve your Kuku Paka hot over a bed of steamed rice or with flatbreads like chapati or naan to soak up the delicious sauce.

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