Zanzibar Chicken Curry
with Fragrant Rice
Tonight we bring the warm flavours of Zanzibar to your dinner table! This fragrant curry is spiced with Zanzibar curry powder, sourced by our wonderful friends at Seasoned Pioneers. The curry powder blend of paprika, coriander, cinnamon and chilli, will transport you across the seas to warm African nights. Read more about this delicious curry blend in our Spice of the Month!
The quantities provided above are averages only.
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.
Ingredients
1
Echalion Shallot
1
Garlic Clove
1
Courgette
(May contain Celery)
1
Basil
1
Lime
2
British Chicken Breasts
1
Chicken Stock Pot
1
Star Anise
175
Basmati Rice
1.5
Zanzibar Style Curry Powder
(Contains Mustard)
200
Coconut Milk
Not included in your delivery
300
Water
Nutritional information
Utensils
Instructions
Halve, peel and then thinly slice the shallot into half moons. Peel and grate the garlic (or use a garlic press). Remove the top and bottom from the courgette, quarter lengthways and then chop into 1cm chunks. Pick the basil leaves from their stalks. Finely chop the stalks and then slice the leaves. Keep them separate
Cut the chicken breast into 2cm pieces. Heat a splash of oil in a saucepan over medium-high heat. Add the chicken. Cook for 5-6 mins until brown all over. Turn occasionally. TIP: Do this in batches if necessary. You don't want to stew the chicken! Add the shallot. Cook for 5 mins until soft.
Meanwhile, bring the water (amount specified in the ingredient list) to the boil in a saucepan over high heat. Add half the chicken stock pot. Stir to dissolve. Add the star anise and the rice then lower the heat and pop the lid on. Simmer the rice for 10 mins. Remove from the heat. Leave for another 10 mins with the lid on - it will finish cooking in its own steam.
Add the garlic, basil stalks and Zanzibar curry powder to the chicken. Cook for 1 minute more. Add the coconut milk and the remaining chicken stock pot. Bring to the boil, stir and then lower the heat so the curry simmers gently. Add the courgette. Cook for 15-17 mins, until the sauce has thickened. TIP: The chicken is cooked when it is no longer pink in the middle. If the curry starts to look dry, just add a splash of water!
While the curry is cooking, zest the lime and cut it in half. When the rice is ready, remove the star anise and fluff it up with a fork. Stir in the lime zest and a small squeeze of lime juice (save some for the curry!).
When the Zanzibar curry is cooked, taste and add salt and black pepper if required. Stir in the basil leaves and a squeeze of lime juice. Spoon the rice into bowls, top with curry and enjoy!
