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Zanzibar Chicken Curry

Zanzibar Chicken Curry

with Coconut, Lime and Fragrant Rice

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Tonight, we bring the warm flavours of Zanzibar to your dinner table! This fragrant curry is flavoured with a special blend sourced by our wonderful friends at Seasoned Pioneers. It's a mixture of paprika, coriander, cinnamon and chilli designed to evoke balmy African nights.

Tags:Calorie Smart

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 conflict 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.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

1 unit(s)


1 bunch(es)

Flat Leaf Parsley

280 grams

Diced Chicken Breast

1 sachet

Chicken Stock Powder

1 unit(s)

Star Anise

150 grams

Basmati Rice

1 pot(s)

Zanzibar Style Curry Powder


1 tin(s)

Coconut Milk

1 unit(s)


Not included in your delivery

300 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2770 kJ
Energy (kcal)662 kcal
Fat22.0 g
of which saturates18.0 g
Carbohydrate70 g
of which sugars9.0 g
Protein45 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Instructionsarrow up iconarrow up icon
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Halve, peel and 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 chop into small pieces. Roughly chop the parsley (stalks and all).


Heat a splash of oil in a large saucepan over medium-high heat. Add the chicken and cook until brown all over, 5-6 mins. Turn occasionally. TIP: Do this in batches if necessary - you don't want to stew the chicken! Add the shallot and cook until soft, 5 mins.


Meanwhile, pour the water (see ingredients for amount) into another large saucepan and bring to the boil. When boiling, stir in half the chicken stock, the star anise and the rice, lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice will finish cooking in its own steam.


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


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!).


When the curry is done, taste and add salt and pepper if required. Stir in the remaining parsley and a squeeze of lime juice. Spoon the rice into bowls and top with the Zanzibar chicken curry. Enjoy!