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.
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
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
Nutritional information
Utensils
Instructions
- 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.
- 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 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.
- Share your rice and curry between bowls.
- Drizzle over the remaining mango chutney to finish.
Enjoy!
