Kenyan Kuku Paka (Chicken in Coconut Sauce) with Chapati

In a large bowl, combine the chicken pieces with ginger-garlic paste, turmeric powder, cumin powder, black pepper, and 1 teaspoon of salt. Mix well to coat the chicken evenly and let it marinate for at least 20 minutes at room temperature.

Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Add the marinated chicken and sear for 5-7 minutes per side until golden brown. Remove the chicken and set aside.

In the same pot, add the chopped onion and sauté over medium heat for 5-7 minutes until softened and translucent. Stir in the diced tomatoes and cook for another 5 minutes, breaking them down with a spoon.

Return the seared chicken to the pot. Pour in the full-fat coconut milk, ensuring the chicken is mostly submerged. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 25-30 minutes, or until the chicken is cooked through and tender.

While the chicken simmers, prepare the chapati dough. In a medium bowl, combine 2 cups of all-purpose flour and 1/2 teaspoon of salt. Gradually add 1/2 cup of warm water and 2 tablespoons of vegetable oil, mixing until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover and let rest for 15 minutes.

Divide the chapati dough into 8 equal portions. Roll each portion into a thin, round disc, about 6-8 inches in diameter. Heat a flat griddle or cast-iron pan over medium-high heat.

Cook each chapati for 1-2 minutes per side, until golden brown spots appear and the chapati puffs up slightly. Flip and cook the other side. Stack cooked chapatis and keep them warm under a clean kitchen towel.

Once the Kuku Paka is cooked, taste and adjust seasoning if necessary. Garnish generously with fresh cilantro before serving.

Serve the Kenyan Kuku Paka hot with the freshly made chapatis.