Kuku Paka is a flavorful East African chicken curry with Indian and Arabic influences, popular in coastal regions like Kenya and Tanzania. The name "Kuku Paka" combines "kuku" (Swahili for chicken) and "paka" (meaning "to smear" in Swahili), referring to the chicken being coated in a rich coconut-based curry sauce. Traditionally, the chicken is char-grilled to impart a smoky flavor before being simmered in the creamy coconut sauce. This dish offers a delightful blend of spices and textures, making it a comforting and aromatic meal enjoyed with rice or flatbreads. 

Ingredients:

For the Marinade:

• 1 whole chicken, cut into pieces (skinless and bone-in)

• 1½ tablespoons olive oil

• 1 teaspoon salt

• ½ teaspoon ground turmeric

• 1½ tablespoons lemon juice

• 1 tablespoon finely minced ginger

• 1 tablespoon finely minced garlic

• ½ teaspoon black pepper

• ½ teaspoon red chili powder (optional)

For the Curry Sauce:

• 2 tablespoons coconut oil

• 1 onion, finely diced

• 3 garlic cloves, finely minced

• 2 teaspoons finely minced ginger

• 1 tablespoon ground coriander

• ½ tablespoon ground cumin

• ½ tablespoon ground turmeric

• 1 teaspoon chili powder or cayenne pepper (adjust to taste)

• 400g (14 oz) can of coconut milk

• 400g (14 oz) can of crushed tomatoes

• 1¼ teaspoons kosher salt

• 2 tablespoons lemon juice (or apple cider vinegar)

• ½ cup lightly packed fresh coriander (cilantro) leaves

For Serving:

• Basmati rice or other rice of choice

• Flatbreads or roti (optional)

Directions:

1. Marinate the Chicken: In a bowl, combine the olive oil, salt, ground turmeric, lemon juice, minced ginger, minced garlic, black pepper, and red chili powder. Rub this marinade thoroughly over the chicken pieces, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

2. Sear the Chicken: Heat coconut oil in a large pot over high heat. Add the marinated chicken pieces and sear them until golden brown on all sides. The chicken should still be raw inside. Remove the chicken and set it aside.

3. Prepare the Curry Sauce: In the same pot, add the diced onion and sauté until softened. Add the minced garlic and ginger, cooking for an additional minute until fragrant. Stir in the ground coriander, ground cumin, ground turmeric, and chili powder. Cook the spices for about 30 seconds to release their flavors.

4. Add Tomatoes and Simmer: Pour in the crushed tomatoes and kosher salt. Stir to combine and cook for 5–10 minutes, allowing the tomato mixture to thicken slightly.

5. Incorporate Coconut Milk: Add the coconut milk to the pot, stirring to combine. Bring the mixture to a gentle simmer.

6. Combine Chicken and Sauce: Return the seared chicken pieces to the pot, ensuring they are submerged in the sauce. Cover and simmer for 20–30 minutes, or until the chicken is fully cooked and tender.

7. Finish the Dish: Stir in the lemon juice and half of the fresh coriander leaves. Adjust seasoning with additional salt if necessary.

8. Serve: Serve the Kuku Paka hot over basmati rice or with flatbreads. Garnish with the remaining fresh coriander leaves.
   
   

Nutritional Information (per serving):

• Calories: Approximately 709 kcal

• Protein: Varies based on chicken portion

• Fat: Varies based on coconut milk and chicken skin

• Carbohydrates: Varies based on serving size and accompaniments

• Fiber: Varies

• Sugar: Varies

• Sodium: Varies based on salt added

• Cholesterol: Varies based on chicken used