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Virtual events › Kuku Paka
African Coconut Chicken Curry
From $129 per person, and it falls as the group grows.
Under 5 guests: $745 flat (5-seat minimum).
Virtual event rate includes personal chef, dedicated event planner, ingredient delivery, gratuities and all service fees.
Kuku Paka is a coconut chicken curry that’s popular in East African countries such as Kenya and Tanzania. “Kuku” means chicken in Swahili and “Paka” means delicious in Punjabi. Fun to say - delicious to eat!
Adjustments are free — tell your planner and the kits change.
Complete your event with an African American owned wineries pairing.
From the moment you book to the moment the chef says hello.
When you book
A $250 deposit reserves the date and comes off the total in full. Dates 2 weeks out book instantly; sooner than that, ask and we can often expedite.
Within a day
Every event gets a dedicated planner, at no cost. They shape it around your team — the menu, the timings, dietary needs, and the parts that make it yours.
As soon as you like
We send every guest a short form to fill in themselves, so you never chase anyone for a home address. Prefer to handle it yourself? Send us the list instead.
14 days before
That is the deadline for free standard shipping anywhere in the US. International delivery is available to most countries at additional cost, and those addresses are due earlier.
The day before or the day of
Not a box packed a week ago: each guest's ingredients are bought fresh at a local store — Whole Foods first choice, or the best grocer near them — and delivered to their door, so what they cook with is fresh on the day.
Event day
One link, no software to install. Your planner is on hand in the background if anything needs sorting mid-event.
A breakdown of how the 60 min runs.
0:00 – 0:05
Meet your chef and host, run through the ingredients and equipment, and say hello to the team.
0:05 – 0:13
Prep and portion everything before the cooking starts — the step that makes the rest calm.
0:13 – 0:36
The chef leads the dish step by step, at a pace the whole group can follow, with tips as you go.
0:36 – 0:44
While something rests or bakes, the host runs a short icebreaker or trivia round.
0:44 – 0:52
Bring it together, plate it up and learn how a chef would serve it.
0:52 – 1:00
Eat what you made, take the team photo, and ask the chef anything.
Default video platform
Zoom
Everything else is in the box we ship to each guest.
Ingredients ship free in the US
Plans move. Every window below is counted back from your event date, and applies to virtual events like this one.
Cancellation
Refund of amounts paid, less any documented nonrecoverable costs already incurred.
Your choice: a 50% refund of the recoverable event amount, or a Rockoly credit for 100% of it.
Payments are nonrefundable. The event may still be eligible for rescheduling.
Rescheduling
One complimentary reschedule is permitted.
A rescheduling fee of 10% of the Event Subtotal or $250, whichever is greater.
A rescheduling fee of 25% of the Event Subtotal or $500, whichever is greater.
Headcount is confirmed 10 business days out, and credits last 12 months. The full terms — including no-shows, weather and what counts as a nonrecoverable cost — are in our Event Terms & Conditions.
The chicken gets grilled or charred before it goes into the coconut sauce rather than being poached in it, and that's the step that gives the dish its character — you want colour on it first. Chef Emily was clear that skipping it leaves you with something pale and one-note. The sauce itself is coconut, tomato and a lot of aromatics, and it comes together faster than most curries because there's no long braise involved.
Diego
Fitted into a working afternoon without any strain — it's a one-pan dish after the chicken is browned, and the rice cooks alongside without needing attention. We ate at the end of the session rather than reheating it later, which is not always how these work out.
Priya
Mild rather than hot, which made it workable with children eating the same thing as the adults — the flavour is in the aromatics rather than the chilli. Ours had it with rice and were entirely happy. The coconut makes it familiar enough that nobody treated it as an unknown quantity.
Mina
Chef Emily had good energy throughout and she used the simmering time well — the background on where the dish sits between East African and South Asian cooking was genuinely interesting and explained why the name is half Swahili and half Punjabi. That kind of context is the difference between an hour that feels like a recipe demo and one that doesn't.
Emerson
Dates, headcount, dietary needs, a menu change — tell us what you need and a planner comes back with a quote for your team.
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7 Questions
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