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African Recipes

Speedy Zanzibar Chicken Curry

Speedy Zanzibar Chicken Curry

Speedy Zanzibar Chicken Curry

with Steamed Basmati Rice

Recipe Development TeamPublished on October 09, 2019

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When you fancy a curry in a hurry, this is the recipe for you. From pan to plate in just 20 minutes, our Speedy Zanzibar Chicken Curry is creamy, rich and packed full of veg.

Tags:

Under 600 calories

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.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

1

Bell Pepper

1

Zanzibar Style Curry Powder

60

Baby Corn

1

Chicken Stock Powder

80

Green Beans

260

Diced Chicken Thigh

30

Tomato Puree

75

Reduced Fat Creme Fraiche

1

Steamed Basmati Rice

Not included in your delivery

100

Water for the Sauce

Nutritional information

Energy (kcal)536 kcal

Energy (kJ)2243 kJ

Fat22 g

of which saturates8 g

Carbohydrate46 g

of which sugars8 g

Protein37 g

Salt1.1 g

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

Utensils

•Grill Pan

•Chopping Board

•Knife

•Aluminum Foil

Cooking Instructions and Tips

Brown the Chicken

1

Heat a splash of oil in a large frying pan over medium-high heat. When hot, add the diced chicken thigh and brown all over, stirring occasionally. This will take around 3-4 mins.

Prep Time

2

Meanwhile, chop the baby corn in half widthways. Trim the green beans and chop into thirds. Halve the pepper and discard the core and seeds. Chop into 1cm pieces.

Spice It Up

3

Add the corn, beans, pepper, tomato puree and Zanzibar curry powder to the chicken. Stir and cook for 2 mins. Stir in the water (see ingredients for amount) and chicken stock powder and bring to a simmer.

Simmer the Curry

4

Cover the pan with a lid or some foil and simmer until the veg are tender and the chicken is cooked though, 4-5 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

Cook the Rice

5

Cook the rice according to the pack instructions. Meanwhile, stir the creme fraiche into the curry and gently heat through until piping hot.

Finish and Serve

6

Divide the rice between your bowls. Spoon your curry on top of your rice and enjoy!

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