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Kuku Paka, a delightful dish with roots in East African cuisine, particularly among the Swahili-speaking populations, is a culinary gem that brings a rich tapestry of flavors to the table. This traditional chicken curry, characterized by its creamy coconut milk base and a medley of spices, is not just a meal; it's an experience steeped in history and cultural significance. The name "Kuku Paka" translates roughly to "chicken cooked in a coconut sauce," and it reflects a harmonious blend of African, Arab, and Indian culinary influences.

East African Kuku Paka

Indulge in the rich flavors of Savory Kuku Paka Delight! This delicious chicken dish combines tender marinated chicken with a blend of spices, creamy coconut milk, and fresh herbs. Perfect for a weeknight dinner or a special gathering, it's easy to prepare and satisfying. Serve it with rice or chapati for a complete meal. With just a bit of prep and an hour of cooking, you’ll create a dish that will impress everyone at your table!
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Ingredients
  

1.5 lbs chicken (cut into pieces)

2 tablespoons vegetable oil

1 medium onion (finely chopped)

4 cloves garlic (minced)

1 tablespoon ginger (grated)

2-3 green chilies (sliced, adjust for heat preference)

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric powder

1 teaspoon garam masala

Salt to taste

1 can (13.5 oz) coconut milk

1 cup chicken broth

1 tablespoon lemon juice

Fresh cilantro (for garnish)

Instructions
 

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

    Prepare the Base: Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until they turn golden brown, about 5-7 minutes.

      Add Aromatics: Stir in the minced garlic, grated ginger, and sliced green chilies. Cook for an additional 2 minutes until fragrant.

        Brown the Chicken: Add the marinated chicken to the pot and cook until the pieces are browned on all sides, about 10 minutes.

          Add Spices: Stir in the ground turmeric, garam masala, and ground coriander. Mix well and cook for another 2 minutes to toast the spices.

            Pour the Liquids: Add the coconut milk and chicken broth to the pot. Stir to combine and bring the mixture to a gentle simmer.

              Cook the Chicken: Cover the pot and let the chicken simmer for about 20-25 minutes, or until the chicken is cooked through and tender.

                Final Touches: Taste the sauce and adjust the salt if necessary. If you prefer a thicker sauce, you can simmer it uncovered for an additional 5-10 minutes.

                  Serve: Garnish the Kuku Paka with fresh cilantro. Serve hot with rice, chapati, or your choice of side.

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