Zanzibar Style Creamy Chicken
with Basmati Rice, Peas and Green Beans
Tags:
High Protein
Allergens:
Mustard
•Milk
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.
Preparation Time10 minutes
Cooking time15 minutes
DifficultyEasy
Ingredients
serving amount
150 grams
Basmati Rice
80 grams
Green Beans
260 grams
Diced British Chicken Breast
2 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
Nutritional information
Energy (kJ)2833 kJ
Energy (kcal)677 kcal
Fat16.6 g
of which saturates8.5 g
Carbohydrate91 g
of which sugars20.9 g
Dietary Fiber8 g
Protein44.8 g
Salt1.55 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
•Sieve
•Kettle
•Large Saucepan
•Large Frying Pan
Instructions
1
- Boil a half-full kettle. While it comes to the boil, trim and halve the green beans.
- Pour the boiled water into a saucepan with 0.25 tsp salt on high heat.
- Boil the rice, 10-12 mins.
- Once cooked, drain, pop back in the pan and cover.
2
- Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken and green beans, 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.
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.
4
- Share your rice and curry between bowls.
- Drizzle over the remaining mango chutney to finish.
Enjoy!
