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The roots of Kuku Paka can be traced back to the coastal regions of East Africa, particularly Kenya and Tanzania, where Swahili culture flourished. The term "Kuku" translates to "chicken" in Swahili, while "Paka" means "to coat" or "to spread," referring to the way the chicken is enveloped in a luscious coconut sauce. The dish showcases the fusion of indigenous ingredients with those brought by traders and explorers, reflecting the diverse cultural tapestry of the region.

East African Kuku Paka

Experience the vibrant flavors of East Africa with this Kuku Paka, a delightful coconut chicken dish that is both fragrant and satisfying. With juicy chicken simmered in a rich coconut milk sauce and a blend of spices, this recipe is perfect for a cozy dinner. Ready in just an hour, it's simple enough for weeknight cooking yet impressive enough for gatherings. Serve it with rice or flatbread for a complete meal. Don't forget to top it with fresh cilantro for a burst of color and flavor!
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Ingredients
  

1 kg chicken, cut into pieces

1 tablespoon vegetable oil

1 large onion, finely chopped

3 garlic cloves, minced

1-inch piece of ginger, grated

2-3 green chili peppers, slit (adjust to taste)

2 tomatoes, finely chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric powder

1 teaspoon garam masala

400 ml coconut milk

Juice of 1 lemon

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Instructions
 

Prepare the Ingredients: Rinse the chicken pieces and pat them dry with paper towels. Set them aside. Prepare and chop the onions, garlic, ginger, green chilies, and tomatoes.

    Sauté Aromatics: In a large pot or deep skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent and slightly golden, about 5-7 minutes.

      Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.

        Spice It Up: Add the slit green chilies, chopped tomatoes, ground cumin, ground coriander, turmeric powder, and salt. Stir well and cook until the tomatoes soften and release their juices, about 5 minutes.

          Brown the Chicken: Add the chicken pieces to the pot, stirring to coat them with the spice mixture. Cook for 5-7 minutes until the chicken is slightly browned on all sides.

            Coconut Creaminess: Pour in the coconut milk and bring to a gentle simmer. Reduce the heat to low, cover the pot, and let the chicken cook for about 25-30 minutes until fully cooked through and tender, stirring occasionally.

              Finish with Flavor: Once the chicken is cooked, stir in the lemon juice and garam masala. Adjust seasoning with salt and pepper as needed.

                Garnish and Serve: Remove from heat and garnish with fresh cilantro. Serve hot with steamed rice, chapati, or your favorite flatbread.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4