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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 May 30, 2024
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Calories
: 
659 kcal
Protein
: 
43.8g protein
Total
: 
10 minutes
Difficulty
: 
Easy
Allergens:
  • Mustard
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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

Instructions

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!

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