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Fragrant Chicken and Prawn Curry

Fragrant Chicken and Prawn Curry

with Limey Rice

Custom recipe
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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.


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 Time40 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

280 grams

Diced Chicken Breast

150 grams

Basmati Rice

1 pot(s)

Zanzibar Style Curry Powder


200 milliliter(s)

Coconut Milk

1 sachet

Chicken Stock Powder

150 grams

King Prawns


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)2973 kJ
Energy (kcal)711 kcal
Fat22.0 g
of which saturates17.0 g
Carbohydrate73 g
of which sugars10.0 g
Protein56 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
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).


Heat a drizzle of oil in a saucepan over medium-high heat. Add the chicken and cook until brown 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.


Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 1/4 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. 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).


Add the garlic, half of the parsley and the Zanzibar curry powder to the chicken. Cook for one minute. Add the coconut milk and chicken stock powder. 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, add the prawns halfway though the courgette cook time to cook for 3-4 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. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the center.


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!