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African Recipes
Zanzibar Chicken Curry

Zanzibar Chicken Curry

with Fragrant Rice

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3.7 / 4 Ratingout of 1654 ratings
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Tonight we bring the warm flavours of Zanzibar to your dinner table! This fragrant curry is spiced with Zanzibar curry powder, sourced by our wonderful friends at Seasoned Pioneers. The curry powder blend of paprika, coriander, cinnamon and chilli, will transport you across the seas to warm African nights. Read more about this delicious curry blend in our Spice of the Month!

Tags:Spicy
Allergens:Mustard
Preparation Time30 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

1 unit(s)

Courgette

1 bunch(es)

Basil 20g

1 unit(s)

Lime

1 unit(s)

Chicken Stock Pot

1 unit(s)

Star Anise

175 grams

Basmati Rice

1.5 tsp

Zanzibar Curry Spice Mix

(ContainsMustard)

200 milliliter(s)

Coconut Milk

Not included in your delivery

300 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2351 kJ
Energy (kcal)562 kcal
Fat21.0 g
of which saturates16.0 g
Carbohydrate46 g
of which sugars8.0 g
Protein48 g
Salt3.0 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
Grater
Large Pan
Bowl
Instructions
Instructionsarrow up iconarrow up icon
Prep the Veggies
Prep the Veggies
1

Halve, peel and then thinly slice the shallot into half moons. Peel and grate the garlic (or use a garlic press). Remove the top and bottom from the courgette, quarter lengthways and then chop into 1cm chunks. Pick the basil leaves from their stalks. Finely chop the stalks and then slice the leaves. Keep them separate

Start the Curry
Start the Curry
2

Cut the chicken breast into 2cm pieces. Heat a splash of oil in a saucepan over medium-high heat. Add the chicken. Cook for 5-6 mins until brown all over. Turn occasionally. TIP: Do this in batches if necessary. You don't want to stew the chicken! Add the shallot. Cook for 5 mins until soft.

3

Meanwhile, bring the water (amount specified in the ingredient list) to the boil in a saucepan over high heat. Add half the chicken stock pot. Stir to dissolve. Add the star anise and the rice then lower the heat and pop the lid on. Simmer the rice for 10 mins. Remove from the heat. Leave for another 10 mins with the lid on - it will finish cooking in its own steam.

Finish the Curry
Finish the Curry
4

Add the garlic, basil stalks and Zanzibar curry powder to the chicken. Cook for 1 minute more. Add the coconut milk and the remaining chicken stock pot. Bring to the boil, stir and then lower the heat so the curry simmers gently. Add the courgette. Cook for 15-17 mins, until the sauce has thickened. TIP: The chicken is cooked when it is no longer pink in the middle. If the curry starts to look dry, just add a splash of water!

Finish the Rice
Finish the Rice
5

While the curry is cooking, zest the lime and cut it in half. When the rice is ready, remove the star anise and fluff it up with a fork. Stir in the lime zest and a small squeeze of lime juice (save some for the curry!).

Serve
Serve
6

When the Zanzibar curry is cooked, taste and add salt and black pepper if required. Stir in the basil leaves and a squeeze of lime juice. Spoon the rice into bowls, top with curry and enjoy!