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Kuku Paka is a traditional East African dish that embodies the rich culinary heritage of the region, particularly thriving in countries like Kenya and Tanzania. This delicious coconut chicken recipe is not only flavorful but also offers a comforting experience that brings friends and family together around the dining table. With its origins rooted deeply in Swahili culture, Kuku Paka showcases the use of coconut milk, which is a staple in East African cuisine. The creamy texture and wholesome flavor of coconut milk elevate the dish, making it a standout among other chicken recipes.

East African Kuku Paka

Discover the delightful flavors of East Africa with this savory Kuku Paka, a coconut chicken dish that's perfect for sharing. Tender marinated chicken simmers in a fragrant coconut milk sauce, infused with warm spices and a hint of lime. Serve it over fluffy rice or alongside chapati for a complete meal. This recipe boasts a prep time of just 30 minutes and is ready to impress in about an hour. Enjoy a taste of adventure that your family will love!
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Ingredients
  

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

1 large onion, finely chopped

4 cloves garlic, minced

1 inch ginger, grated

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

1 teaspoon ground turmeric

1 teaspoon ground coriander

1 teaspoon ground cumin

Salt to taste

2 tablespoons vegetable oil

1 can (400ml) coconut milk

1 tablespoon lime or lemon juice

Fresh cilantro, chopped (for garnish)

Cooked rice or chapati (for serving)

Instructions
 

Marinate the Chicken: In a large mixing bowl, combine the chicken pieces with turmeric, coriander, cumin, and salt. Rub the spices well into the chicken and let it marinate for at least 30 minutes (or overnight in the refrigerator for better flavor).

    Sauté the Aromatics: In a large pot or deep skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent and slightly golden, about 5-7 minutes.

      Add Garlic, Ginger, and Chilies: Stir in the minced garlic, grated ginger, and slit green chilies. Cook for another 2-3 minutes until fragrant.

        Brown the Chicken: Add the marinated chicken pieces to the pot. Cook for 5-7 minutes, turning occasionally, until the chicken is browned on all sides.

          Add Coconut Milk: Pour in the coconut milk and bring the mixture to a gentle simmer. Lower the heat and cover the pot, allowing it to cook for about 25-30 minutes, or until the chicken is tender and fully cooked.

            Finish with Lime Juice: Once the chicken is cooked, stir in the lime or lemon juice. Adjust the seasoning to taste, adding more salt if necessary.

              Garnish and Serve: Remove from heat and garnish with freshly chopped cilantro. Serve hot over rice or with chapati to soak up the delicious coconut sauce.

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