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Kuku Paka, a delightful dish hailing from the coastal regions of East Africa, particularly Kenya and Tanzania, is a true culinary gem that reflects the rich cultural tapestry of the area. This savory coconut chicken recipe carries with it a history that intertwines the influences of Indian, Arab, and local African cuisines. The name "Kuku Paka" translates literally to "chicken with coconut" in Swahili, which perfectly encapsulates its essence. This dish is not just a meal; it is a celebration of flavors, aromas, and the comforting warmth of home-cooked food.

East African Kuku Paka

Enjoy the flavors of East Africa with this delicious Savory Coconut Chicken, also known as Kuku Paka! This easy recipe combines tender marinated chicken thighs with aromatic spices, creamy coconut milk, and a hint of lime for a deliciously rich sauce. Perfect alongside rice or flatbreads, this dish is a hearty, comforting meal that’s sure to impress. Ideal for any weeknight dinner or special occasion, your taste buds will thank you!
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Ingredients
  

4 medium-sized chicken thighs, skinless and boneless

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon turmeric powder

1 tablespoon vegetable oil

1 medium onion, finely chopped

4 cloves garlic, minced

1-inch piece fresh ginger, grated

2-3 green chilies, slit (adjust for spice preference)

1 can (400ml) coconut milk

1 tablespoon tomato paste

1 teaspoon ground cumin

1 teaspoon coriander powder

Juice of 1 lime

Fresh cilantro or coriander, chopped (for garnish)

Cooked rice or flatbreads (for serving)

Instructions
 

Marinate the Chicken: In a mixing bowl, combine the chicken thighs with salt, black pepper, and turmeric. Mix well and set aside for at least 30 minutes to marinate.

    Sauté Aromatics: Heat vegetable oil in a large skillet over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes. Add the minced garlic, grated ginger, and slit green chilies, cooking for another 2-3 minutes until fragrant.

      Brown the Chicken: Increase the heat to medium-high and add the marinated chicken thighs to the skillet. Brown the chicken on both sides for about 4-5 minutes each until they develop a nice color.

        Add Coconut Milk: Lower the heat back to medium and pour in the coconut milk. Stir in the tomato paste, ground cumin, and coriander powder. Mix well to combine all ingredients.

          Simmer: Bring the mixture to a gentle boil, then reduce the heat and cover the skillet. Let it simmer for about 20-25 minutes, or until the chicken is cooked through and tender.

            Finishing Touches: Remove the lid and stir in the lime juice. Taste and adjust seasoning if required. Cook for an additional 5 minutes uncovered to let the flavors meld together.

              Serve: Garnish with fresh chopped cilantro or coriander. Serve hot alongside cooked rice or flatbreads for a complete meal.

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