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Kuku Paka is not just a meal; it's an experience that brings together the succulent flavors of chicken and the rich, creamy essence of coconut milk. This dish is a beloved staple in many coastal regions, particularly in East Africa, where it has become synonymous with comfort food that feels both exotic and familiar. The harmonious blend of spices, tender chicken, and the luscious texture of coconut milk makes Kuku Paka a delightful treat.

East African Kuku Paka

Explore the world of flavors with this Kuku Paka recipe, a creamy coconut chicken dish that will transport your taste buds! Featuring tender chicken simmered in a fragrant blend of spices, coconut milk, and chicken broth, this dish is perfect for a cozy dinner. With easy-to-follow steps and rich flavors, it's a delightful meal served best with rice or flatbreads. Complete with fresh cilantro and a squeeze of lemon, it's sure to impress your family and friends!
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Ingredients
  

1 kg chicken pieces (preferably bone-in, skin-on)

2 tablespoons vegetable oil

1 large onion, finely chopped

4 cloves garlic, minced

1 inch ginger, grated

2 green chilies, slit (adjust to taste)

1 teaspoon cumin seeds

1 teaspoon coriander powder

1 teaspoon turmeric powder

1 teaspoon garam masala

400 ml coconut milk

1 cup chicken broth (or water)

Salt to taste

Fresh cilantro leaves, for garnish

Lemon wedges, for serving

Instructions
 

Prepare the Chicken: Rinse the chicken pieces under cold water and pat dry. Season with salt and set aside.

    Sauté Aromatics: In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds.

      Cook Onions & Spices: Add the chopped onions to the skillet and cook until they are translucent. Stir in the minced garlic, grated ginger, and slit green chilies. Sauté for another 2-3 minutes until fragrant.

        Spice It Up: Add coriander powder, turmeric powder, and garam masala to the pan. Mix well and cook the spices for a minute to develop their flavors.

          Brown the Chicken: Add the seasoned chicken pieces to the pan, browning them on all sides. Cook for about 5-7 minutes until golden brown.

            Add Liquids: Pour in the coconut milk and chicken broth. Bring the mixture to a gentle simmer. Cover and cook for 20-25 minutes, or until the chicken is cooked through and tender.

              Adjust Consistency: Check the sauce consistency. If it’s too thin, let it simmer uncovered for an additional 5-10 minutes until it thickens to your desired consistency. Taste and adjust seasoning with salt if necessary.

                Garnish & Serve: Once cooked, remove from heat and garnish with freshly chopped cilantro. Serve hot with steamed rice or flatbreads, along with lemon wedges for an extra zing.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4