creamy Kuku Paka, an East African spiced coconut chicken curry

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– Onions, Garlic, and Ginger: These aromatics form the flavor foundation of the curry, imparting a savory and slightly pungent taste.
– Spices: A blend of turmeric, cumin, coriander, and chili powder infuses the curry with warmth and complexity.

 

Cooking Process:
1. **Marinate the Chicken:** The chicken is marinated in a mixture of spices, including turmeric, cumin, coriander, and chili powder, along with some salt. This step ensures that the chicken is infused with flavor.
2. **Grill or Sear the Chicken:** The marinated chicken is then grilled or seared until it develops a nice char and is partially cooked. This adds a smoky depth to the curry.

 

Creamy Kuku Paka is typically served with steamed rice, which helps to soak up the delicious sauce.A side of simple salad or pickled vegetables can add a refreshing contrast to the rich and spicy curry. 

 

Flavor Profile:
Kuku Paka is characterized by its harmonious blend of creamy, tangy, and spicy flavors. The coconut milk lends a rich and velvety texture, while the tomatoes and citrus add a balanced acidity. The spices provide warmth and depth, making each bite a complex and satisfying experience.

Conclusion:

Creamy Kuku Paka is a testament to the rich culinary heritage of East Africa, reflecting the region’s diverse cultural influences. This spiced coconut chicken curry is a delightful combination of creamy, tangy, and spicy elements, making it a comforting and exotic dish that is sure to impress. Whether enjoyed with rice, bread, or on its own, Kuku Paka is a versatile and delicious addition to any meal.

 

Ingredients:

  • – ☑️ 1 kg chicken, cut into pieces
  • – ☑️ 2 tablespoons vegetable oil
  • – ☑️ 2 onions, finely chopped
  • – ☑️ 4 cloves of garlic, minced
  • – ☑️ 1-inch piece of ginger, grated
  • – ☑️ 2 tomatoes, chopped
  • – ☑️ 2 green chilies, chopped (adjust according to your spice preference)
  • – ☑️ 1 teaspoon ground cumin
  • – ☑️ 1 teaspoon ground coriander
  • – ☑️ 1 teaspoon turmeric powder
  • – ☑️ 1 teaspoon paprika
  • – ☑️ 1 teaspoon garam masala
  • – ☑️ 1 cup coconut milk
  • – ☑️ Juice of 1 lemon
  • – ☑️ Fresh coriander leaves for garnishing
  • – ☑️ Salt to taste



Directions:



🔹 Marinate the Chicken: In a bowl, mix chicken pieces with lemon juice and a pinch of salt. Let it marinate for at least 30 minutes.
🔹 Sauté Onions and Spices: Heat vegetable oil in a large pan. Sauté onions until golden brown, then add garlic and ginger, cooking until fragrant. Stir in cumin, coriander, turmeric, paprika, and garam masala.
🔹 Add Tomatoes and Chilies: Incorporate chopped tomatoes and green chilies, cooking until tomatoes soften.
🔹 Cook the Chicken: Add marinated chicken to the pan, browning it on all sides for about 5-7 minutes.
🔹 Simmer with Coconut Milk: Pour in coconut milk, reduce heat, and let the curry simmer for 25-30 minutes until the chicken is tender.
🔹 Garnish and Serve: Adjust seasoning with salt, garnish with fresh coriander, and serve hot.

Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes

Servings: 4-6 

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