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.
Diced Chicken Thigh
Zanzibar Curry Spice Mix(ContainsMustard)
Chicken Stock Powder(ContainsCelery)
Reduced Fat Creme Fraiche(ContainsMilk)
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.
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.
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.
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 according to the pack instructions. Meanwhile, stir the creme fraiche into the curry and gently heat through until piping hot.
Divide the rice between your bowls. Spoon your curry on top of your rice and enjoy!