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Kuku Paka is a beloved traditional dish hailing from East Africa, particularly popular in coastal regions like Kenya and Tanzania. This delicious dish showcases a unique blend of flavors that captures the essence of the region's culinary diversity. The name "Kuku Paka" translates to "chicken in coconut," and it is a perfect descriptor for this creamy, aromatic chicken curry that tantalizes the taste buds with every bite.

East African Kuku Paka

Indulge in the flavors of Kuku Paka, a creamy coconut chicken delight that's perfect for any occasion! This mouthwatering dish features marinated chicken simmered in a rich coconut milk sauce, blended tomatoes, and a blend of aromatic spices. Ready in just an hour, it's a fantastic option for a comforting family meal or a gathering with friends. Serve it over rice or with flatbreads, and don't forget to add some avocado or fried plantains for extra goodness. Enjoy this tropical escape in your kitchen!
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Ingredients
  

1.5 lbs chicken (cut into pieces, preferably bone-in)

1 can (14 oz) coconut milk

1 large onion (finely chopped)

3 cloves garlic (minced)

1-inch piece of ginger (grated)

2 medium tomatoes (blended into a puree)

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

2 tbsp curry powder (or to taste)

1 tsp ground coriander

1 tsp ground cumin

1/2 tsp turmeric powder

1/4 tsp black pepper

Salt to taste

2 tbsp vegetable oil (for cooking)

Fresh cilantro (for garnish)

Juice of 1 lime

Optional: sliced avocado or fried plantains for serving

Instructions
 

Marinate the Chicken: In a large bowl, season the chicken pieces with salt, turmeric, black pepper, and the lime juice. Let it marinate for at least 30 minutes (or overnight in the fridge for deeper flavor).

    Sauté the Aromatics: In a large pot or skillet, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they become translucent (about 5 minutes). Then add the minced garlic and grated ginger, cooking for an additional 2-3 minutes until fragrant.

      Cook the Chicken: Increase the heat to medium-high, and add the marinated chicken pieces to the pot. Brown the chicken on all sides, turning occasionally (about 10 minutes).

        Add Spices and Tomato: Stir in the curry powder, ground coriander, and ground cumin. Cook for another 2 minutes to toast the spices. Then add the blended tomato puree and sliced green chilies. Stir well to combine and let it simmer for about 5-7 minutes until fragrant.

          Incorporate Coconut Milk: Pour in the coconut milk, stirring well to create a creamy sauce. Bring to a gentle simmer and cover the pot. Let it cook for about 20-25 minutes, or until the chicken is cooked through and tender, stirring occasionally.

            Adjust and Serve: Taste the sauce and adjust seasoning as needed. If it’s too thick, you can add a little water or more coconut milk. Once ready, remove from heat and garnish with fresh cilantro. Serve hot over rice or with flatbreads, accompanied by sliced avocado or fried plantains if desired.

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