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.
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.
Diced Chicken Breast
Zanzibar Style Curry Powder(ContainsMustard)
Light Coconut Milk
Chicken Stock Powder
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.
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.
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.
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.
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.
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!