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African Recipes

Zanzibar Chicken Curry

Zanzibar Chicken Curry

Zanzibar Chicken Curry

with Green Pepper and Steamed Basmati Rice

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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

Instructions

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!

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