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Spicy Coconut Chicken Delight is a vibrant and comforting dish that brings together a medley of flavors and textures. With succulent pieces of chicken enveloped in a rich, creamy coconut sauce infused with aromatic spices, this meal promises to tantalize your taste buds while providing a hearty dining experience. The combination of coconut and spices creates a captivating flavor profile that transforms a simple chicken dish into a culinary adventure.

East African Kuku Paka

Discover the flavors of Spicy Coconut Chicken Delight, a dish that will warm your heart and tantalize your taste buds. This easy-to-follow recipe features tender chicken simmered in a creamy coconut milk sauce with aromatic spices, fresh garlic, and a hint of lime. Perfect for serving with rice or flatbread, this dish is both comforting and bursting with flavor. Elevate your dinner game and enjoy a satisfying meal with family and friends!
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Ingredients
  

1 kg chicken pieces, skinless (legs, thighs, or drumsticks)

1 large onion, finely chopped

4 garlic cloves, minced

1-inch ginger, grated

2 green chilies, chopped (adjust according to heat preference)

1 can (400ml) coconut milk

2 tbsp tomato paste

2 tbsp curry powder

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp turmeric powder

Salt and pepper, to taste

2 tbsp cooking oil

Fresh cilantro, chopped (for garnish)

Juice of 1 lime

Optional: Cooked rice or flatbread (for serving)

Instructions
 

Marinate the Chicken: In a large bowl, combine chicken pieces with half of the garlic, ginger, salt, pepper, and lime juice. Let it marinate for at least 30 minutes.

    Sauté Aromatics: Heat the cooking oil in a large pot over medium heat. Add the chopped onion and sauté until translucent (about 5-7 minutes). Stir in the remaining garlic, ginger, and green chilies, cooking for another 2 minutes.

      Add Spices: Sprinkle in the curry powder, ground cumin, ground coriander, and turmeric. Stir continuously for 1-2 minutes until fragrant.

        Cook the Chicken: Add the marinated chicken pieces to the pot. Cook until lightly browned on all sides (about 5-8 minutes).

          Incorporate Coconut Milk: Stir in the tomato paste followed by the coconut milk. Mix well and bring the sauce to a gentle simmer.

            Simmer: Cover the pot and let the mixture simmer on low heat for about 30-40 minutes, or until the chicken is cooked through and tender. Stir occasionally.

              Finishing Touches: Taste and adjust seasoning with more salt, pepper, or lime juice if required.

                Serve: Transfer the Kuku Paka to a serving dish, garnish with fresh cilantro, and enjoy with cooked rice or flatbread.

                  Prep Time: 30 minutes | Total Time: 1 hour 10 minutes | Servings: 4-6