19/08/2026
Elevating weeknight dinner with a Swahili Coast classic with a twist: Kuku wa Kupaka Spaghetti!
Ingredients
For the Chicken & Marinade:
1 large chicken breast
1 tbsp ginger-garlic paste
½ tsp turmeric powder
Juice of ½ a lemon
Salt, to taste
For the Pasta:
250g Daawat Blue Label Spaghetti
Salted water for boiling
For the Coconut Sauce:
1 medium onion, finely chopped
1 tbsp ginger-garlic paste
½ tsp turmeric powder
1 tsp tandoori masala
1 cup rich coconut milk
Salt, to taste
Fresh coriander
Method:
In a bowl, combine the chicken breast with 1 tbsp ginger-garlic paste, ½ tsp turmeric powder, salt, and lemon juice. Coat evenly and set aside for at least 15–20 minutes.
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, drain, and set aside.
Heat a pan over medium-high heat with a splash of oil. Cook the chicken breasts for 8–10 minutes per side until fully cooked and nicely charred on both sides. Remove from the pan and slice.
In the same pan, toss in the chopped onions and the remaining 1 tbsp ginger-garlic paste. Sauté until fragrant and softened. Add the turmeric powder and tandoori masala, stirring briefly to bloom the spices.
Pour in the coconut milk, stirring well to scrape up any flavor bits from the bottom of the pan. Let it simmer until it turns into a smooth, creamy sauce. Taste and adjust salt if needed.
Add the sliced chicken into the sauce to soak up the flavor. Garnish with chopped coriander, then fold in the cooked spaghetti, tossing well so every strand absorbs the rich sauce. Top with extra sliced chicken and serve hot!