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Understanding the roots of Kuku Paka can significantly enhance your appreciation for this dish. Kuku Paka represents a beautiful fusion of culinary influences, primarily stemming from the Indian diaspora and traditional African flavors. The historical context of Kuku Paka reveals how the spice trade and migration patterns have shaped the food culture in East Africa. As Indian laborers settled in coastal regions, they brought with them their rich culinary techniques and ingredients, which gradually melded with local cooking practices. The result is a dish that showcases the best of both worlds.

East African Kuku Paka

Experience a burst of flavors with this Kuku Paka, a delicious coconut spiced chicken dish that’s sure to impress! Perfectly marinated chicken simmers in rich coconut milk infused with aromatic spices, creating a mouthwatering delight. Serve it over steamed rice or with chapati for a complete meal. Quick to make and perfect for family dinners, this recipe brings a taste of tropical goodness right to your kitchen. Enjoy the comforting flavors!
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Ingredients
  

1 kg chicken, cut into pieces

1 can (400 ml) coconut milk

2 medium onions, finely sliced

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tomatoes, chopped

2 tablespoons curry powder

1 teaspoon turmeric powder

1-2 green chilies, chopped (adjust for spice)

1 tablespoon vegetable oil

Salt to taste

Fresh cilantro, for garnish

1 teaspoon lemon juice (optional)

Serve with: steamed rice or chapati

Instructions
 

Marinate the Chicken: In a large bowl, combine chicken pieces with salt, curry powder, turmeric, minced garlic, and grated ginger. Allow to marinate for at least 30 minutes for the flavors to develop.

    Cook the Onions: Heat vegetable oil in a large pot over medium heat. Add the sliced onions and sauté until golden brown (about 5-7 minutes).

      Add Tomatoes and Spices: Stir in chopped tomatoes and green chilies. Cook for an additional 5 minutes until the tomatoes soften.

        Brown the Chicken: Add the marinated chicken pieces to the pot. Cook for 10-15 minutes until the chicken is browned on all sides, stirring occasionally.

          Add Coconut Milk: Pour in the coconut milk, stirring to combine. Bring to a gentle simmer, cover the pot, and let it cook for 20-30 minutes until the chicken is fully cooked through and tender. Stir occasionally to ensure it doesn't stick to the bottom.

            Finish with Lemon and Cilantro: Once the chicken is cooked, remove from heat, and stir in lemon juice and fresh cilantro.

              Serve: Serve Kuku Paka hot over a bed of steamed rice or alongside chapati for a filling meal.

                Prep Time, Total Time, Servings: 30 mins | 1 hour | 4-6 servings