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Kenyan Curry Sauce: Kuku Paka with Afromeals Curry
If there’s one dish that brings together the best of coastal Kenya’s culinary magic, it’s Kuku Paka is a creamy, coconut-based curry sauce served over grilled chicken. Rich in spices and tradition, this Swahili dish is a fusion of East African and South Asian flavors, and it’s about to get even better with a touch of Afromeals Curry.
What is Kuku Paka?
Kuku Paka (Kuku = Chicken, Paka = To smear or coat) is a beloved coastal Kenyan dish made with grilled or boiled chicken simmered in a spicy coconut curry sauce. It’s silky, flavorful, and typically served with rice, chapati, or even ugali. The magic lies in the sauce: a blend of spices, tomatoes, coconut milk, and fresh herbs.
But here’s the secret to taking your Kuku Paka to the next level with Afromeals Curry Spice Blend.
The Afromeals Twist
Our Afromeals Curry is crafted with a bold combination of warm aromatics like turmeric, cumin, coriander, paprika, and African-inspired herbs. It’s the perfect blend to give your curry that deep, golden color and rich flavor profile that makes Kuku Paka unforgettable.
Unlike generic store-bought curry powders, Afromeals Curry is all-natural and designed to bring out authentic flavor, without shortcuts.
Ingredients
1 tablespoon coconut oil
4 ounces chicken breast (cut in 1-inch strips or cubed)
2 garlic cloves (minced)
2 tsp ginger (minced)
1 tomato (diced)
2 tsp Afromeals curry powder
¼ cup coconut milk
1 cup chicken broth
1 tablespoon cilantro (chopped)
½ salt and salt to taste
Directions
Season chicken with salt and 1 tsp curry. Heat a medium pan over medium heat. Place coconut oil in the pan. Once oil is hot, place chicken into the pan and let it cook on both sides for 2 minutes each. Add onion, minced garlic, ginger, and sauté for 30 seconds, then add diced tomatoes. Stir to combine. Add the remaining curry and stir to combine. Then add the coconut milk then the chicken broth. Stir to combine. Add salt to taste and let the curry cook for about 15 more minutes over medium low heat until it thickens into a sauce. Then serve with chapati, ugali or Rice Pilau.
