Easy Peasy Zanzibar Style Double Chicken

Name: Easy Peasy Zanzibar Style Double Chicken with Basmati Rice, Peas and Green Beans
Total time: 10 min
Yield: 2
Cuisine: Zanzibarisk
Ingredients: 80 grams Green Beans; 150 grams Basmati Rice; 480 grams Diced British Chicken Breast; 2 sachet(s) Zanzibar Style Curry Powder; 30 grams Tomato Puree; 10 grams Chicken Stock Paste; 75 grams Creme Fraiche; 120 grams Peas; 40 grams Mango Chutney; 100 milliliter(s) Water for the Curry

with Basmati Rice, Peas and Green Beans

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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

•Spicy

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.

Preparation Time10 minutes

Cooking time15 minutes

DifficultyEasy

Ingredients

serving amount

80 grams

Green Beans

150 grams

Basmati Rice

480 grams

Diced British Chicken Breast

2 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

Not included in your delivery

100 milliliter(s)

Water for the Curry

Nutritional information

Energy (kJ)3381 kJ

Energy (kcal)808 kcal

Fat18.6 g

of which saturates9.1 g

Carbohydrate91.1 g

of which sugars21 g

Dietary Fiber8.2 g

Protein71.4 g

Salt1.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Medium Saucepan

•Kettle

•Pan

Instructions

PDF

Boil a half-full kettle. Trim and halve the green beans.
Pour the boiled water into a saucepan with 1/4 tsp salt on high heat.
Boil the rice, 10-12 mins.
Once cooked, drain, pop back in the pan and cover.

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. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
Meanwhile, open the remaining sachets.

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 too thick.