Fragrant Chicken Curry

with Zesty Rice

This quick and delicious Fragrant Chicken Curry with Zesty Rice recipe is the perfect hearty weeknight dinner option from Zanzibar!



Ready In:

30 minutes


653 kcal per serving

Good For:

1 of your 5 a day

With Zesty Rice

Fragrant Chicken Curry

Per Serving:

Energy (kJ/kcal) – 2732/653

Fat (g) – 20

Sat. Fat (g) – 17

Carbohydrates (g) – 72

Sugars (g) – 9

Fiber (g) – 1

Protein (g) – 45

Cholesterol (mg) – 0

Salt (g) – 0.94

  • 150g Basmati Rice
  • 1 Garlic Clove
  • 280g Diced Chicken Breast
  • 1 Echalion Shallot
  • 1 Courgette
  • 1 Tbsp Zanzibar Curry Spice Mix
  • 1 Chicken Stock Powder
  • ½ Lime
  • 200ml Coconut Milk

Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like a Garlic Press, Knife, Cutting Board, Grater, Saucepan, Lid, Frying Pan and a Zester.

Step by Step Instructions

Step 1: Get Prepped

Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).Trim the courgette then quarter lengthways.

Chop widthways into small pieces.Roughly chop the parsley (stalks and all).

Step 2: Cook the Rice

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Step 3: Start the Curry

Heat a drizzle of oil in a saucepan over medium-high heat. Add the chicken and cook until brown all over, 5-6 mins. Turn occasionally.

TIP: Do this in batches if necessary – you don’t want to stew the chicken! Add the shallot and cook, stirring, until soft, 5 mins.

Step 4: Finish the Curry

Add the garlic, half of the parsley and the Zanzibar curry powder to the chicken. Cook for one minute. Add the coconut milk and chicken stock powder.

Bring to the boil, stir and lower the heat so the curry simmers gently. Cook for 10 mins. Add the courgette, then simmer until the sauce has thickened and the courgette is tender, 5-7.

IMPORTANT: The chicken is cooked when no longer pink in the middle.

TIP: Add a splash of water if the curry looks a bit dry.

Step 5: Finish the Rice

While the curry is cooking, zest and halve the lime. When the rice is ready, fluff it up with a fork.

Stir in the lime zest and a small squeeze of lime juice (save some for the curry!).

Step 6: Finish and Serve the Dish

When the curry is cooked, taste and add salt and pepper if required. Stir in the remaining parsley and a squeeze of lime juice.

Spoon the rice into bowls, top with the fragrant chicken curry and enjoy!

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