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Zanzibar Style Chicken Curry

Zanzibar Style Chicken Curry

with Basmati Rice and Peas
4.0(314)
Lily Stevens
Lily StevensUpdated on March 30, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
659 kcal
Protein
: 
43.8g protein
Total
: 
10 minutes
Difficulty
: 
Easy
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.
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

120 grams

Peas

75 grams

Creme Fraiche

(Contains: Milk)

40 grams

Mango Chutney

Not included in your delivery

100 milliliter(s)

Water for the Curry

Energy (kJ)2757 kJ
Energy (kcal)659 kcal
Fat16.4 g
of which saturates8.5 g
Carbohydrate88 g
of which sugars18.9 g
Dietary Fibre6.1 g
Protein43.8 g
Salt1.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Kettle
•Medium Saucepan
•Pan

Cooking Instructions and Tips

PDF
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!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Many enjoyed the fragrant, spicy taste, though some found it too hot for a 'mild' curry; others felt it lacked depth.
  • Ease of prep: Reviewers consistently praised how quick and easy this dish was to prepare, making it ideal for a midweek meal.
  • Suggestions: Consider reducing the amount of peas; some added carrots or swapped for cauliflower rice for variety.
  • Portions: Several noted the rice portion was too large, while others felt there wasn't enough sauce or chicken.
AI-generated from customer reviews
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