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Fragrant Chicken Curry

Fragrant Chicken Curry

with Courgettes and Easy Zesty Rice

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Tonight, we bring the warm flavours of Zanzibar to your dinner table! This fragrant curry is flavoured with a special blend sourced by our wonderful friends at Seasoned Pioneers. It's a mixture of paprika, coriander, cinnamon and chilli designed to evoke balmy African nights.

Tags:Family Friendly

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 conflict 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 Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

1 unit(s)


1 bunch(es)

Flat Leaf Parsley

150 grams

Basmati Rice

280 grams

Diced Chicken Breast

2 sachet

Zanzibar Style Curry Powder


200 milliliter(s)

Coconut Milk

10 grams

Chicken Stock Paste

½ unit(s)


Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2726 kJ
Energy (kcal)651 kcal
Fat21.0 g
of which saturates16.0 g
Carbohydrate70 g
of which sugars7.0 g
Protein45 g
Salt1.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Measuring Cups
Medium Pan
Frying Pan
Instructionsarrow up iconarrow up icon
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Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Trim the courgette then quarter lengthways. Chop widthways into small pieces. Roughly chop the parsley (stalks and all).


Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


Meanwhile, heat a drizzle of oil in a frying pan over medium-high heat. Add the chicken and cook until browned all over, 5-6 mins. Turn occasionally. TIP: Do this in batches if necessary - you don't want to stew the chicken. Add the shallot and cook, stirring, until soft, 5 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging.


Add the garlic, Zanzibar curry spice mix and half the parsley to the chicken. Cook for one minute. Add the coconut milk and chicken stock paste. Bring to the boil, stir and lower the heat so the curry simmers gently. Cook for 10 mins. Add the courgette, then simmer until the sauce has thickened and the courgette is tender, 5-7 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. TIP: Add a splash of water if the curry looks a bit dry.


While the curry is cooking, zest and halve the lime. When the rice is ready, fluff it up with a fork. Stir in the lime zest and a small squeeze of lime juice (save some for the curry).


When the curry is cooked, taste and add salt and pepper if required. Stir in the remaining parsley and a squeeze of lime juice. Spoon the rice into bowls, top with the fragrant chicken curry and enjoy!