Easy Peasy Zanzibar Style Chicken and Prawns
with Basmati Rice, Peas and Green Beans
Calories
:
698 kcalProtein
:
51.6g proteinTotal
:
15 minutesDifficulty
:
EasyHigh Protein
50g+ Protein
Medium Spice
Allergens:
- Mustard
- Milk
- Crustaceans
Transport yourself to warmer climates with this Easy Peasy Zanzibar Style Chicken and Prawns. Ready in less than 15 minutes, this creamy chicken and prawn dish is spiced with Zanzibar inspired curry powder, made from a mix of spices including fenugreek, cinnamon, fennel and coriander.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
80 grams
Green Beans
150 grams
Basmati Rice
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)
120 grams
Peas
40 grams
Mango Chutney
160 grams
King Prawns
(Contains: Crustaceans)
Not included in your delivery
100 milliliter(s)
Water for the Curry
Nutrition Values
Energy (kJ)2922 kJ
Energy (kcal)698 kcal
Fat18 g
of which saturates8.9 g
Carbohydrate89.4 g
of which sugars20.2 g
Dietary Fibre7.5 g
Protein51.6 g
Cholesterol83.2 mg
Salt2.6 g
Trans Fat0.1 g
Potassium45.6 mg
Calcium21.2 mg
Iron0.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Sieve
•Kettle
•Large Saucepan
•Large Frying Pan
Cooking Steps
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. Drain the prawns.
- Once hot, fry the prawns, 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 and prawns. Cook so there's no pink in the middle of the chicken. Cook so the prawns are opaque 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 and prawns.
- 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.
