This East Africa Kuku Paka is a rich and creamy chicken  curry dish with tons of flava And you can get everything from regular grocery stores. Chicken pieces marinated in spices and served in a coconut sauce that tastes like an Indian curry except it’s African! If you’re a fan of exotic flavors and love diverse cuisines then Kuku Paka should be on your must-try list, enjoy.
East African Kuku Paka
Ingredients
- 2-3 lbs bone in chicken thighs(cut into pieces)
- 2 Tbsp vegetable oil
- Juice of one lemon
- 1 large onion finely chopped
- 2 tomatoes diced
- 4 garlic cloves minced
- 1 inch piece of ginger grated
- 2 green chilies chopped
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 cup Coconut milk
- Fresh coriander leaves for garnish
Directions
- In a large bowl, combine chicken thighs with lemon juice and a pinch of salt.
- Let chicken marinate for at least 30 minutes to help tenderize chicken and infuse flava.
- In a large skillet or Dutch oven, add oil on medium heat.
- Sear chicken on all sides for 5-7 minutes until lightly browned. Set aside.
- In the same Dutch oven add onions and saute until softened and golden brown.
- Add garlic and grated ginger.
- Saute for another minute until fragrant.
- Reduce heat to low and add cumin, ground coriander, turmeric, paprika and garam masala.
- Stir for a minute to release flavors.
- Add tomatoes and chilies.
- Stir in and cook until tomatoes softened and release juices.
- Return chicken thighs back to the mix.
- Pour in Coconut milk, stir and allow to gently simmer for 20-25 minutes covered.
- Stir occasionally. Taste and adjust seasoning if needed.
- Remove lid and continue to simmer another 20 minutes as sauce thickens.
- Transfer to a serving platter and garnish with fresh chopped coriander leaves over white rice and…
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