Savour the aromatic flavours and quick preparation of this Fragrant Chicken Curry with Zesty Rice recipe. Inspired by the vibrant culinary tradition of Zanzibar, this enticing dish is an ideal choice for a hearty and flavourful weeknight dinner!
The Fragrant Chicken Curry is a blend of tender chicken pieces simmered in a sauce rich with a symphony of spices. Its robust flavour profile is built on a careful balance of warm, aromatic spices that infuse the chicken with a depth of flavour characteristic of Zanzibar’s culinary heritage. Each bite delivers a burst of exotic flavours that transport your taste buds straight to the vibrant spice markets of Zanzibar.
Paired with the chicken curry is the Zesty Rice, a light and refreshing counterpart. The rice is delicately cooked and subtly flavoured with citrus notes that cut through the richness of the curry. This delightful combination of zest and fluffiness creates a perfect palate cleanser between bites of the rich, spicy curry.
Despite the exotic and layered flavours, this Fragrant Chicken Curry with Zesty Rice recipe is surprisingly quick and simple to prepare. With its minimal prep time and straightforward cooking process, it becomes an excellent choice for those busy weeknights when you desire a satisfying, hearty meal that offers a taste of the exotic. So, bring the authentic tastes of Zanzibar to your home with this delectable dish.
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.
- 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
Step 1: 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: 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: 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!