Kuku Paka Coconut Chicken (Print Version)

Chicken with coconut milk, aromatic spices, and a hint of heat, finished with fresh coriander.

# Ingredients:

→ Chicken and Marinade

01 - 1 kg chicken, cut into pieces
02 - Juice of 1 lemon
03 - Salt, to taste

→ Cooking Ingredients

04 - 2 tablespoons vegetable oil
05 - 2 onions, finely chopped
06 - 4 cloves garlic, minced
07 - 1-inch ginger, grated
08 - 2 tomatoes, chopped
09 - 2 green chilies, chopped

→ Spices

10 - 1 teaspoon ground cumin
11 - 1 teaspoon ground coriander
12 - 1 teaspoon turmeric
13 - 1 teaspoon paprika
14 - 1 teaspoon garam masala

→ Additional

15 - 1 cup coconut milk
16 - Fresh coriander leaves, for garnish

# Instructions:

01 - Combine chicken pieces with lemon juice and salt in a bowl. Mix thoroughly and let stand for 30 minutes to allow flavors to develop.
02 - Heat vegetable oil in a large pan over medium heat. Sauté onions until golden brown for enhanced sweetness.
03 - Add minced garlic and grated ginger. Cook for 1 to 2 minutes until aromatic.
04 - Stir in ground cumin, ground coriander, turmeric, paprika, and garam masala. Cook for 2 minutes, allowing the spices to release their essential oils.
05 - Add chopped tomatoes and green chilies. Cook, stirring occasionally, until tomatoes break down and form a thick sauce.
06 - Introduce marinated chicken to the pan. Sear on all sides until lightly browned, about 7 minutes.
07 - Pour in coconut milk, reduce heat to low, and simmer gently for 25 to 30 minutes until chicken is tender and sauce is rich.
08 - Adjust salt to taste, garnish with fresh coriander leaves, and serve hot accompanied by rice, naan, or chapati.

# Notes:

01 - For a creamier texture, use full-fat coconut milk and simmer gently to avoid splitting.
02 - Adjust green chili quantity for desired heat level.

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