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Kuku Paka is deeply rooted in East African cuisine, particularly in coastal regions such as Kenya and Tanzania. The dish is a product of cultural exchanges that occurred due to the historical trade routes along the Indian Ocean. As merchants from India brought their culinary traditions to East Africa, local ingredients and cooking methods began to blend with Indian spices, resulting in unique dishes like Kuku Paka.

East African Kuku Paka

Discover the rich flavors of Kuku Paka, a creamy coconut chicken dish that brings a taste of East Africa to your kitchen. Marinated chicken pieces simmer in a fragrant tomato and spice base, enriched with coconut milk and fresh cilantro. Perfectly paired with steamed rice, ugali, or chapati, this dish is both comforting and delicious. Enjoy a unique culinary experience that's sure to impress your family and friends!
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Ingredients
  

1 kg chicken pieces (legs, thighs, or a mix)

1 tablespoon vegetable oil

1 large onion, finely chopped

4 cloves garlic, minced

1 thumb-sized ginger, grated

2 tomatoes, chopped

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon turmeric powder

1 teaspoon chili powder (adjust to taste)

Salt to taste

400 ml coconut milk

1/4 cup fresh cilantro, chopped

1 tablespoon lemon juice

1 green chili, sliced (optional, for garnish)

Instructions
 

Marinate the Chicken: In a large bowl, season the chicken pieces with salt, turmeric, and lemon juice. Let it marinate for at least 30 minutes for the flavors to develop.

    Cook the Base: Heat vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.

      Add the Spices: Stir in the cumin, coriander, and chili powder, cooking for 2-3 minutes to toast the spices. Then, add the chopped tomatoes and cook until they meld into a sauce, about 5-7 minutes.

        Cooking the Chicken: Add the marinated chicken pieces to the pot, stirring to coat them in the spice mixture. Cook for about 5 minutes, allowing them to brown slightly.

          Add Coconut Milk: Pour in the coconut milk, stir well, and bring the mixture to a gentle simmer. Cover and let it cook for about 25-30 minutes, or until the chicken is fully cooked and tender, stirring occasionally.

            Finish and Serve: Once the chicken is cooked, adjust the seasoning with more salt if desired. Stir in the chopped cilantro for freshness. If you like a bit of heat, add the sliced green chili for garnish.

              Enjoy: Serve Kuku Paka hot with steamed rice, ugali, or chapati for a complete meal that brings East African flavors to your table.

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