Speedy Zanzibar Chicken Curry
with Steamed Basmati Rice
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.
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.
Ingredients
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
Utensils
Instructions
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!
