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Speedy Zanzibar Chicken Curry

Speedy Zanzibar Chicken Curry

with Steamed Basmati Rice

Balanced
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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
Allergens:MustardCeleryMilk

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

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

280 grams

Diced Chicken Thigh

1 pack(s)

Baby Corn

1 pack(s)

Green Beans

1 unit(s)

Red Pepper

1 sachet

Tomato Puree

1 pot(s)

Zanzibar Curry Spice Mix

(ContainsMustard)

1 sachet

Chicken Stock Powder

(ContainsCelery)

75 grams

Reduced Fat Creme Fraiche

(ContainsMilk)

1 pack(s)

Basmati Rice

Not included in your delivery

100 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2243 kJ
Energy (kcal)536 kcal
Fat22.0 g
of which saturates8.0 g
Carbohydrate46 g
of which sugars8.0 g
Dietary Fiber0 g
Protein37 g
Cholesterol0 mg
Salt1.07 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Knife
Aluminum Foil
Instructionsarrow up iconarrow up icon
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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.

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.

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.

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.

5

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

6

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