Zanzibar Style Chicken Curry
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Zanzibar Style Chicken Curry

with Basmati Rice and Peas

Super Quick
High Protein

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.

Preparation Time10 minutes
Cooking time15 minutes


serving amount

150 grams

Basmati Rice

240 grams

Diced British Chicken Breast

1 sachet(s)

Zanzibar Style Curry Powder

(Contains Mustard)

30 grams

Tomato Puree

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche

(Contains Milk)

40 grams

Mango Chutney

120 grams


Not included in your delivery

100 milliliter(s)

Water for the Curry


Nutritional information

Energy (kJ)2757 kJ
Energy (kcal)659 kcal
Fat16.4 g
of which saturates8.5 g
Carbohydrate88 g
of which sugars18.9 g
Protein43.8 g
Salt1.59 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Large Frying Pan


  • Boil a half-full kettle. Pour it into a saucepan with 0.25 tsp salt on high heat.
  • Boil the rice, 10-12 mins. Once cooked, drain, pop back in the pan and cover.
  • Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
  • Once hot, fry the chicken, 8-10 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
  • Meanwhile, open the remaining sachets.
  • Add the Zanzibar spice mix, tomato puree, chicken stock paste, creme fraiche and water for the sauce (see pantry) to the chicken. Mix and bring to a boil, then reduce the heat and simmer until thickened, 2-3 mins.
  • Stir in the peas and half the mango chutney until the peas are piping hot.
  • Season with salt and pepper. TIP: Add a splash of water if it's a little too thick.
  • Share the rice between your serving bowls.
  • Spoon the curry onto the rice.
  • Drizzle over the remaining mango chutney to finish.