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Kuku Paka, a beloved dish of East African cuisine, offers a rich tapestry of flavors and cultural history that tantalizes the taste buds and warms the heart. This delightful chicken recipe is renowned not only for its delicious taste but also for its deep-rooted significance in the culinary traditions of countries like Kenya and Tanzania. The dish marries succulent chicken with the creamy richness of coconut milk, creating a unique blend that speaks to the abundant culinary resources of the region.

East African Kuku Paka

Dive into the vibrant flavors of East Africa with this Kuku Paka recipe, a delightful coconut chicken dish that’s sure to impress! Marinated chicken simmers in a rich sauce made with aromatic spices, garlic, ginger, and creamy coconut milk. Perfectly paired with ripe bananas and chapati, this dish is not just a meal, it's an experience! Easy to make and packed with flavor, it’s a must-try for your next family dinner. Enjoy the deliciousness!
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Ingredients
  

1 kg chicken, cut into pieces

1 large onion, finely chopped

4 cloves garlic, minced

1 inch ginger, grated

2 green chilies, slit (adjust to taste)

1 can (400ml) coconut milk

2 tomatoes, chopped

1 tablespoon tomato paste

2 tablespoons vegetable oil

1 tablespoon curry powder

1 teaspoon turmeric powder

Salt to taste

Fresh cilantro, for garnish

Juice of 1 lime

Optional: Ripe bananas and/or chapati for serving

Instructions
 

Marinate the Chicken: In a large bowl, combine the chicken pieces with salt, turmeric powder, and lime juice. Let it marinate for at least 30 minutes.

    Prepare the Sauce Base: In a large skillet or pot over medium heat, add vegetable oil. Sauté the chopped onion until golden brown. Add minced garlic, grated ginger, and slit green chilies. Cook for another 2-3 minutes until fragrant.

      Add Tomatoes and Spices: Stir in the chopped tomatoes and tomato paste. Cook until the tomatoes soften and the mixture thickens (about 5 minutes). Add curry powder, mix well, and cook for an additional minute.

        Cook the Chicken: Add the marinated chicken pieces to the skillet. Stir to coat the chicken in the onion-tomato mixture. Cook for about 5 minutes, turning occasionally.

          Add Coconut Milk: Pour in the coconut milk and bring to a gentle simmer. Cover and cook for 30-40 minutes, or until the chicken is tender and cooked through. Stir occasionally, adding a little water if the sauce becomes too thick.

            Finish and Serve: Once cooked, taste and adjust the seasoning with more salt or lime juice if needed. Garnish with fresh cilantro. For an extra touch, serve with sliced ripe bananas and chapati on the side.

              Prep Time: 30 minutes | Total Time: 1 hour 10 minutes | Servings: 4