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Kuku Paka, a beloved dish from East Africa, particularly enjoyed in Kenya and Tanzania, embodies the rich flavors and vibrant culture of the region. This irresistible chicken curry, infused with coconut milk and aromatic spices, offers a unique combination of tenderness and zest that captures the heart of any meal. The dish not only serves as a delicious centerpiece but also reflects the diverse influences that have shaped East African cuisine over the centuries. In this article, we will delve into the origins of Kuku Paka, explore its key ingredients, and guide you step by step through the preparation process. By the end, you will not only have a delicious recipe at your fingertips but also a deeper appreciation for this East African culinary gem.

East African Kuku Paka

Discover the vibrant flavors of East Africa with Kuku Paka, a delicious chicken curry infused with coconut milk and spices! This beloved dish from Kenya and Tanzania captivates with its rich history and cultural significance. Learn about its exciting origins, essential ingredients, and step-by-step preparation to create your own mouthwatering version. Perfect for gatherings or a cozy dinner, Kuku Paka is sure to impress! #KukuPaka #EastAfricanCuisine #Foodie #CulinaryJourney #Yummy
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Ingredients
  

4 large chicken thighs (bone-in, skin-on)

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon paprika

1 tablespoon vegetable oil

1 large onion, finely chopped

4 garlic cloves, minced

1 inch fresh ginger, grated

2 green chilies, finely chopped (adjust to taste)

1 can (400 ml) coconut milk

1 cup chicken broth

2 tablespoons fresh lime juice

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Cooked rice or ugali (for serving)

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken thighs with salt, black pepper, and paprika. Rub the mixture over the chicken and let it marinate for at least 30 minutes to an hour.

    Sear the Chicken: In a large skillet or pot, heat the vegetable oil over medium-high heat. Add the marinated chicken thighs and cook for about 5-7 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.

      Cook the Aromatics: In the same skillet, lower the heat to medium and add the chopped onion. Sauté until translucent, about 3-4 minutes. Add the minced garlic, grated ginger, and chopped green chilies. Cook for another 2 minutes until fragrant.

        Create the Sauce: Pour in the coconut milk and chicken broth, stirring well. Then, add lime juice, ground cumin, ground coriander, and turmeric. Mix everything until combined.

          Simmer the Chicken: Return the seared chicken thighs to the skillet, ensuring they are submerged in the sauce. Cover and let simmer for about 30 minutes, or until the chicken is cooked through and tender, stirring occasionally.

            Finish and Serve: Once the chicken is cooked, taste the sauce and adjust seasoning with more salt or lime juice if needed. Serve the Kuku Paka with a sprinkle of fresh cilantro on top and lime wedges on the side. Pair it with cooked rice or ugali to soak up the delicious coconut sauce.

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