Zanzibar Style Chicken Curry
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Zanzibar Style Chicken Curry

Zanzibar Style Chicken Curry

with Basmati Rice and Peas

Looking for a super quick and tasty midweek dinner option? Try cooking up our Zanzibar Style Chicken Curry in just 15 minutes for a delicious and speedy meal.

Tags:
Super Quick
High Protein
New
Allergens:
Mustard
Milk

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
DifficultyEasy

Ingredients

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

Peas

Not included in your delivery

100 milliliter(s)

Water for the Curry

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Nutritional information

Energy (kJ)2756 kJ
Energy (kcal)659 kcal
Fat16.4 g
of which saturates8.5 g
Carbohydrate88 g
of which sugars19.2 g
Protein43.7 g
Salt1.59 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Kettle
Medium Saucepan
Pan

Instructions

Rice On
1
  • Boil a half-full kettle. Pour it into a saucepan with 1/4 tsp salt on high heat.
  • Boil the rice, 10-12 mins.
  • Once cooked, drain, pop back in the pan and cover.
Get Frying
2
  • 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.
Flavour Time
3
  • Add the Zanzibar style curry powder, tomato puree, chicken stock paste, creme fraiche and water (see pantry) to the chicken.
  • Stir and bring to a boil. Reduce the heat and simmer until thickened, 2-3 mins.
  • Stir in the peas and half the mango chutney. Simmer, 1 min.
  • Season with salt and pepper. Add a splash of water if it's a little too thick.
Dinner's Ready!
4
  • Share your rice and curry between bowls.
  • Drizzle over the remaining mango chutney to finish.

Enjoy!