Easy Peasy Zanzibar Style Chicken
with Basmati Rice, Peas and Green Beans
Transport yourself to warmer climates with this Easy Peasy Zanzibar Style Chicken. Ready in less than 15 minutes, this creamy chicken dish is spiced with Zanzibar inspired curry powder, made from a mix of spices including fenugreek, cinnamon, fennel and coriander.
Tags:
High Protein
•Family Friendly
•Medium Spice
Allergens:
Mustard
•Milk
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Total10 minutes
Active 15 minutes
DifficultyEasy
Ingredients
serving amount
150 grams
Basmati Rice
80 grams
Green Beans
240 grams
Diced British Chicken Breast
1 sachet(s)
Zanzibar Style Curry Powder
(Contains: Mustard)
30 grams
Tomato Puree
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains: Milk)
40 grams
Mango Chutney
120 grams
Peas
Not included in your delivery
100 milliliter(s)
Water for the Curry
Utensils
•Kettle
•Large Saucepan
•Large Frying Pan
Cooking Instructions and Tips
1
- Boil a half-full kettle. Trim and halve the green beans.
- Pour the boiled water into a saucepan with ¼ tsp salt on high heat.
- Boil the rice, 10-12 mins.
- Once cooked, drain, pop back in the pan and cover.
2
- Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken and green beans, 8-10 mins. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Meanwhile, open the remaining sachets.
3
- Add the Zanzibar style curry powder, tomato puree, chicken stock paste, creme fraiche and water (see pantry) to the chicken.
- Stir and bring to a boil. Reduce the heat, simmer until thickened, 2-3 mins.
- Stir in the peas and half the mango chutney. Simmer, 1 min.
- Season with salt and pepper. Add a splash of water if it's a little too thick.
4
- Share your rice and curry between bowls.
- Drizzle over the remaining mango chutney to finish.
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