Tanzanian Inspired Coconut Chicken Curry
with Jasmine Rice, Young Pea Pods and Peas
- Mustard
Inspired by Swahili style curries and the Tanzanian dish mchuzi wa samaki, this coconut chicken curry layers flavour through onions, ginger, curry spices, turmeric and coconut milk to make a heavily flavoured but creamy and crowd-pleasing dish.
Ingredients
150 grams
Jasmine Rice
240 grams
Diced British Chicken Breast
1 unit(s)
Onion
30 grams
Tomato Puree
15 grams
Ginger Puree
1 sachet(s)
Ground Turmeric
1 sachet(s)
Zanzibar Style Curry Powder
(Contains: Mustard)
180 milliliter(s)
Coconut Milk
10 grams
Vegetable Stock Paste
80 grams
Young Pea Pods
120 grams
Peas
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar
50 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
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).
Halve, peel and thinly slice the onion.
When the rice has 10 mins remaining, pop a large saucepan on medium-high heat with a drizzle of oil.
Once hot, add the diced chicken and onion to the pan and stir-fry until softened, 4-5 mins. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Once the onion has softened, add the tomato puree, ginger puree, ground turmeric and Zanzibar style curry powder. Cook until fragrant, 1 min.
Stir in the coconut milk, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil.
Stir in the young pea pods and cook for another 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When cooked, stir in the peas and simmer until piping hot, 1-2 mins.
Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.
Fluff up the rice with a fork and share between your bowls.
Top with the chicken curry.
