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Kuku Paka Delight is more than just a meal; it’s an experience that captivates the senses and transports you to the lush landscapes of East Africa. This aromatic dish masterfully combines the creamy richness of coconut milk with a symphony of spices, creating a culinary delight that is both comforting and exotic. For food enthusiasts searching for unique flavors, Kuku Paka offers a wonderful balance of warmth and depth, making it an ideal choice for any occasion—whether it's a simple weeknight dinner or a festive gathering with friends and family.

East African Kuku Paka

Indulge in the flavors of Kuku Paka Delight, a Kenyan-inspired dish featuring tender chicken simmered in creamy coconut milk. With fragrant spices like curry, cumin, and coriander, this meal is a true taste sensation. Perfect for dinner, it pairs beautifully with rice and fresh lime wedges. In just one hour, you can create a comforting dish that’s sure to impress family and friends. Discover the joy of cooking with this easy recipe!
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Ingredients
  

1 kg chicken pieces (bone-in for more flavor)

2 cups coconut milk

1 large onion, finely chopped

4 cloves garlic, minced

1 inch ginger, grated

2-3 green chilies, slit lengthwise (adjust to taste)

1 tbsp curry powder

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp turmeric powder

2 tbsp vegetable oil

Salt to taste

Fresh coriander leaves, chopped (for garnish)

2 cups cooked rice (for serving)

Lime wedges (for serving)

Instructions
 

Marinate the Chicken: In a large bowl, combine the chicken pieces with salt, curry powder, ground cumin, ground coriander, and turmeric. Cover and let it marinate for at least 30 minutes to allow the spices to penetrate the meat.

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

      Cook Garlic and Ginger: Add the minced garlic and grated ginger to the onions, followed by the slit green chilies. Sauté for an additional 2 minutes until fragrant.

        Brown the Chicken: Increase the heat to medium-high and add the marinated chicken pieces to the skillet. Sear them on each side until they are browned, about 5 minutes per side.

          Add Coconut Milk: Once the chicken is browned, pour in the coconut milk. Stir well to combine and bring the mixture to a gentle simmer.

            Simmer: Reduce the heat to low, cover the skillet with a lid, and let the chicken simmer for 25-30 minutes, or until the chicken is tender and cooked through. Stir occasionally to prevent sticking and ensure even cooking.

              Adjust Flavor: Taste the sauce and adjust the seasoning with more salt or spices if necessary. If you prefer a thicker sauce, you can remove the lid and let it simmer for an additional 5-10 minutes uncovered.

                Garnish and Serve: Once done, remove the skillet from heat and garnish with chopped fresh coriander leaves. Serve the Kuku Paka hot with cooked rice and lime wedges on the side for an extra zing.

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