1-Preparation: Okay, let’s get hands-on! Making Kuku Paka at home is a fun process that starts with prepping your ingredients for smooth sailing. First, pat the chicken dry and season it with 3/4 teaspoon salt and 1/2 teaspoon black pepper to lock in that flavor from the start.

2-Cooking the Chicken and Aromatics: Heat 2 tablespoons of oil in a pot over high heat and brown the chicken pieces skin-side down about 4-5 minutes for thighs and 2 minutes per side for drumsticks. Once done, set the chicken aside and lower the heat. Now, sauté the finely diced onion until it’s soft, which takes around a minute, then add the 3 minced garlic cloves and 2 teaspoons minced ginger, cooking for another 30 seconds to release those aromas.

3-Adding Spices and Simmering: Stir in 1 tablespoon coriander powder, 1/2 tablespoon cumin powder, 1/2 tablespoon turmeric powder, and 1 teaspoon chili powder, letting them bloom for 30 seconds. Pour in 400 grams coconut milk, 400 grams crushed tomato, and 1 1/4 teaspoons salt, mixing everything together. Return the chicken to the pot, cover, and simmer gently for 10 minutes. For the final touch, uncover and simmer for 20 more minutes until the sauce thickens, then mix in 2 tablespoons lemon juice and half of the 1/2 cup coriander leaves. Serve it up with rice or flatbreads for a complete meal I love how this step brings it all together. If you’re into more chicken ideas, check out our easy orange chicken recipe for another quick favorite.