Skip to main content

African Recipes

Zanzibar Chicken Curry

Zanzibar Chicken Curry

Zanzibar Chicken Curry

with Green Pepper and Steamed Basmati Rice

Recipe Development TeamPublished on September 07, 2018

Get 50% off 1st box + free dessert for 3 months!

Tonight, we’re taking you to the bleached white sands of Zanzibar in 15 minutes flat! This deliciously aromatic chicken curry is spiced with Zanzibar curry powder, a blend of paprika, coriander, cinnamon and chilli, and made beautifully creamy with coconut milk. Served alongside fluffy basmati rice, given a good squeeze of fresh lime and sprinkled with chopped coriander, this is fast cooking at its very best.

The quantities provided above are averages only.

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.

Total15 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

260

Diced Chicken Breast

1

Zanzibar Style Curry Powder

200

Light Coconut Milk

½

Chicken Stock Powder

15

Tomato Puree

1

Steamed Basmati Rice

1

Lime

1

Green Pepper

(May contain traces of: Celery)

1

Coriander

Nutritional information

Energy (kcal)454 kcal

Energy (kJ)1900 kJ

Fat15 g

of which saturates8 g

Carbohydrate41 g

of which sugars5 g

Protein39 g

Salt1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grill Pan

•Chopping Board

•Bowl

Cooking Instructions and Tips

Start the Curry

1

a) Heat a splash of oil in a large frying pan over medium high heat. b) When hot add the diced chicken and brown. This will take around 2-3 mins.

Prep Time

2

a) Meanwhile, halve the green pepper and discard the core and seeds. Chop into 1cm pieces. b) Roughly chop the coriander (stalks and all). Zest and halve the lime.

3

a) Add the green pepper, tomato Purée and Zanzibar curry powder to the chicken. Stir and cook for 2 mins. b) Pour in the coconut milk and bring to a simmer.

4

a) Stir in the stock powder. Simmer the curry until the chicken is cooked though, 4 mins. b) IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

Cook the Rice

5

a) Cook the rice according to pack instructions. b) When piping hot, share between your bowls. Sprinkle a little lime zest on top of the rice.

6

a) Mix half the lime zest, a squeeze of juice and half the coriander into the curry. b) Taste the curry and add more lime juice and salt and pepper as necessary. c) Spoonyourcurryontopofyour rice and finish with a sprinkling of remaining coriander. ENJOY!

Meal right image

Explore Similar Recipes

Chicken Recipes

Chicken Breast Recipes

Meal left image

Meal right image

Explore Our Meal Kits

Meal Boxes for 1 Person

Vegetarian Meal Delivery

Calorie Smart Meal Delivery

Family Food Boxes

Meal left image

More delicious recipes with similar ingredients

Glazed Chicken on Sun-Dried Tomato Couscous

with Charred Courgettes, Mint and Yoghurt

Indonesian Style Chicken Breast and Veg Curry

with Rice and Coconut, Chilli and Lime Sambal

Coconut and Chicken Breast Lentil Soup

with Baby Spinach and Buttery Naans

Yellow Thai Style Veg and King Prawn Curry

with Roasted Cauliflower and Zesty Jasmine Rice

Chinese Five Spice Duck

with Honey-Soy Rice and Pickled Radishes

Honey and Toasted Sesame Beef Rice Bowl

Creamy Harissa Chicken Spaghetti

with Spinach and Cheese

Pork and Caramelised Onion Sausages

with Celeriac Colcannon and Apple Chutney Gravy

Pork Steak

with Creamy Mash and Peppercorn Sauce

Parisienne Spiced Chicken

with Mustard Lentils and Roasted Carrots

Your Favourite Tabasco Jambalaya

with Orange and Honey Chicken

Protein-Packed Chorizo, Quinoa and Almond Jumble

Quick Lebanese Chicken

with Body Boosting Veggies

Spicy Pork and Spinach Ragu

with Pappardelle and Cheese

Spiced Cauliflower and Courgettes with Yellow Rice

Pistachios and Coriander

Smoky Asado Inspired Pulled Beef Sando

with Spiced Fries, Roasted Pepper & Corn Salsa and Pickled Onion

Creamy Cajun Chicken Breast and Spinach & Ricotta Ravioli

Sweet & Spicy Indo-Chinese Chicken Breast Stir-Fry

with Coriander Rice and Peanuts

Red Thai Inspired Beef Meatball Curry

with Zesty Jasmine Rice

BBQ Sausage and Streaky Bacon Cheeseburger

with Wedges and Roasted Garlic Slaw

Highest-rated dinner recipes

Surf and Turf: Fillet Steak and King Prawns

with Asparagus, Wedges and Lemon Garlic Butter

King Prawn Risotto

With Tender Asparagus Spears and Dukkah Spice

Seared Duck Breast in Balsamic Gastrique Sauce

with Rosemary Roast Potatoes and Garlic Cavolo Nero

Prawn and Serrano Linguine

Coconut Dal with Roasted Butternut Squash,

Onion Textures and Warm Flatbreads

Tempting Tiger Prawn Risotto

With Tender Asparagus Spears and Dukkah Spice

Pan-Fried Venison Steaks

with Rosemary Potatoes and Creamy Mustard Sauce

Penne Beef Ragu Alforno

with Cucumber and Tomato Salad

BBQ Pulled Chicken Loaded Cheesy Fries

with Fresh Avocado, Coriander and Chilli Salsa

Roasted Duck Breast and Redcurrant Jus

with Rosemary Roasties, Tenderstem® Broccoli, Cavolo Nero and Carrots

Creamy Fish Curry

with Sweet Potato and Cheat's Chapatis

Truffled Chicken, Bacon and Mushroom Pie

with Honey Butter Glazed Chantenay Carrots

Ultimate Creamy Coronation Chicken

with Garlic Butter Rice and Green Beans

Venison Steak and Creamy Mustard Sauce

with Rosemary Potatoes, Tenderstem® Broccoli and Roasted Pear Salad

Chilli ‘n’ Cheese Topped Smoky Sausage

with Bacon Jam, Fries & Slaw

Presto Bacon Pesto Pasta

with Peas, Tenderstem® and Italian Style Cheese

Speedy Rosemary Lamb and Mushroom Rigatoni

with Creamy Tomato Sauce, Rocket and Cheese

Rosemary Scented Lamb Loin

with Blue Cheese, Leek and Potato Gratin

Creamy Linguine

with Prawns and Serrano Ham

Cajun Spiced Bass

with Sweet Potato & Cavolo Mash with a Chive Dressing

This week's must-try HelloFresh recipes

Creamy Gochujang Spinach & Ricotta Tortelloni

with Mushrooms, Cheese and Baby Gem Salad

Honey Glazed Halloumi and Gochujang Coconut Curry

with Rice, Lime, Pea Pods and Bell Pepper

Indonesian Style Spiced Tofu in Sweet Hoisin Sauce

with Garlic Rice, Crispy Onions and Stir-Fried Greens

Speedy Rosemary Lamb and Mushroom Rigatoni

with Creamy Tomato Sauce, Bell Pepper and Cheese

Chinese Style Chicken Noodle Stir-Fry

with Green Beans and Pepper

Quick Hot Honey Peri Peri Chicken and Pepper Tacos

with Spiced Potatoes and Cheddar Cheese

Arrabbiata Style Spinach and Ricotta Tortelloni

with Wild Rocket, Chilli Flakes and Cheese

Red Thai Style Coconut Chickpea Curry

with Zesty Jasmine Rice, Salted Peanuts, Pepper and Young Pea Pods

Peri Peri Spiced Basa and Mango-Coriander Salsa

with Sweet Potato Wedges and Steam-Fried Tenderstem®

One Pan Spicy Teriyaki Beef Udon

with Stir-Fried Veg and Peanuts

Honey Harissa Veg and Sausage Traybake

with Harissa Mayo, Greek Style Cheese and Herby Potatoes

Put Your Feet Up Chicken Korma Traybake

with Cumin Potatoes and Mango Slaw

Thai Green Style Chicken Curry

with Mushrooms, Tenderstem® and Jasmine Rice

Quick Chipotle Pulled Chicken and Pepper Soup

with Homemade Tortilla Chips, Cheese and Kidney Beans

Smoky Mexican Style Pork Burrito Bowl

with Tomato and Spring Onion Salsa and Zesty Rice

Spiced BBQ Pork Quesadillas Rapidas

with Bell Pepper, Cheese, Tomato and Rocket

Creamy Roasted Vegetable Curry

with Naans and Soured Cream

Sweet and Sticky Pork Stir-Fry

with Rice, Pepper and Young Pea Pods

Chinese Style Chicken in Plum Hoisin Sauce

with Spring Onion Mash and Peas

Curried Chicken Thigh Traybake

with Cumin Roast Potatoes, Carrots and Green Beans