Kuku Paka

Today calls for a real reward dinner but not an exhausting project: most of the work is one pan plus rice. It is a new region in the brief’s cuisine rotation, uses approachable supermarket ingredients, and provides a fun break from the already-listed shawarma plan. The coconut-lime flavor also makes the matching Dawa drink feel intentional rather than tacked on.

• Full-fat coconut milk: Use canned, not the refrigerated beverage carton, for a sauce that will not turn watery. Walmart, Safeway, Whole Foods, and H Mart stock it.
• Fresh lime: It gives the dish its coastal brightness. Lemon works in a pinch, but use less juice and taste before adding more.
• Garam masala: A convenient route to the warm spice profile; Whole Foods and H Mart are reliable, and Safeway/Walmart often carry it. Substitute 1/2 teaspoon each ground cumin and coriander plus a small pinch of cinnamon.
• Serrano or jalapeño (optional): Add only to the adult portion or serve sliced at the table. Do not replace it with a large amount of dried chile unless you want a much hotter sauce.

1. Start the rice: rinse 1 cup rice, then cook with 1 3/4 cups water and a pinch of salt according to its package timing.
2. Cut chicken thighs into large bite-size pieces. Season with 1/2 teaspoon salt, black pepper, turmeric, cumin, and coriander.
3. Dice the onion and tomato. Mince garlic and grate or finely mince ginger. Zest one lime, then juice both; reserve a few lime wedges.
4. For a quick cooling side, toss thin cucumber slices with Greek yogurt, 1 teaspoon lime juice, a pinch of salt, and a little chopped cilantro if using. Refrigerate.
5. If using chile, slice it. Keep it separate for a kid-friendly base sauce.

1. Heat oil in a large skillet or Dutch oven over medium-high heat. Brown the chicken for 3–4 minutes per side; it does not need to cook through. Move it to a plate.
2. Lower heat to medium. Add onion with a pinch of salt and cook until softened, about 5 minutes. Add garlic and ginger; stir for 30 seconds.
3. Stir in tomato paste and tomato. Cook 2 minutes until the paste darkens slightly and the tomato begins to break down.
4. Add coconut milk, garam masala, lime zest, 1 tablespoon lime juice, and 1/2 teaspoon salt. Scrape up the browned bits. Add chile now only if everyone wants heat.
5. Return chicken and any juices to the pan. Simmer gently, uncovered, 12–15 minutes, stirring once or twice, until the chicken reaches 165°F and the sauce lightly coats a spoon.
6. Taste. Add another teaspoon or two of lime juice for brightness, salt if needed, and a splash of water if the sauce became thicker than you like. Rest 3 minutes off heat.

Spoon rice into shallow bowls and top with chicken and plenty of coconut sauce. Add the cool cucumber-yogurt side and lime wedges; cilantro and sliced chile can go on the adult bowls. Leftovers keep refrigerated for up to three days and reheat gently with a splash of water or coconut milk so the sauce loosens.