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Kuku Paka is a traditional dish that holds a cherished place in East African cuisine, particularly in coastal regions such as Kenya and Tanzania. This delectable coconut chicken curry showcases the rich culinary heritage of the area, blending the influence of Indian spices with local ingredients to create a dish that is both comforting and exotic. The name "Kuku Paka" translates to "chicken in coconut" in Swahili, and indeed, coconut milk is a star player in this recipe, bringing creaminess and a subtle sweetness that perfectly complements the spices.

East African Kuku Paka

Experience the vibrant flavors of East Africa with Kuku Paka, a delightful coconut chicken dish! This recipe combines tender chicken drumsticks simmered in a rich coconut milk sauce infused with aromatic spices like curry, cumin, and turmeric. Perfect for a cozy dinner, it pairs beautifully with rice or flatbreads. With easy steps and fresh ingredients, you can create a dish that's both comforting and exotic. Enjoy this flavorful meal that's sure to impress!
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Ingredients
  

4 chicken drumsticks (skinless or skin-on, your choice)

1 cup coconut milk (preferably thick)

2 cups chicken broth

2 tablespoons vegetable oil

1 large onion, finely chopped

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons curry powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric powder

1 teaspoon chili powder (adjust according to taste)

Salt and black pepper to taste

1 cup tomatoes, diced (fresh or canned)

1 tablespoon lime juice

Fresh cilantro for garnish

Cooked rice or flatbreads for serving

Instructions
 

Marinate the Chicken: In a large bowl, combine chicken drumsticks with salt, pepper, and half of the lime juice. Let it marinate for at least 30 minutes or refrigerated for a few hours for best results.

    Sauté the Aromatics: In a large pot or deep skillet, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they become translucent. Then, add the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.

      Spice it Up: Stir in the curry powder, ground cumin, ground coriander, turmeric, and chili powder. Sauté the spices for about 1-2 minutes to toast them slightly and release their flavors.

        Cook the Chicken: Add the marinated chicken drumsticks to the pot. Sear them on all sides for about 5-7 minutes until they are golden brown.

          Add Liquids: Pour in the chicken broth and coconut milk, followed by the diced tomatoes. Stir everything together and bring the mixture to a gentle simmer.

            Simmer: Reduce the heat, cover the pot, and let it simmer for 25-30 minutes or until the chicken is cooked through and tender. Stir occasionally and check the seasoning, adding more salt, pepper, or spices as needed.

              Final Touches: Once the chicken is cooked, stir in the remaining lime juice and adjust for seasoning again if necessary. Allow the dish to cook for an additional 5 minutes uncovered to thicken the sauce slightly.

                Serve: Garnish with fresh cilantro before serving. Serve Kuku Paka hot with rice or flatbreads to soak up the delicious coconut sauce.

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