If we could put a tash on it and call it Freddie, we would! (Yes, Freddie Mercury was born in Zanzibar!). One of our personal favourites, this Zanzibar chicken curry recipe lets you create an elegant and aromatic medium spiced tomato and coconut milk-based curry. So, channel your inner Freddie Mercury, put on your apron, and embark on a culinary adventure that will transport you to the sun-soaked shores of Zanzibar with every delicious mouthful.
SERVES: 2
PREP TIME: 10 minutes
COOKING TIME: 25 minutes
Zanzibar Chicken Curry Recipe
You will need...
Ingredients
2 tablespoons of Great Northern Spice Zanzibar Curry Blend
300g boneless & skinless chicken thighs, diced
1 tablespoon rapeseed oil (or olive oil)
1 garlic clove, finely grated (or) 1 teaspoon garlic paste
1 medium red onion, finely diced
1 courgette, cut into 1cm chunks
2 handfuls of spinach, stalks removed
200g (half) a tin of chopped tomatoes
400ml tin of coconut milk
1 chicken stock cube or pot (we use Knorr Stock Pots)
Healthy option...
Swap full fat coconut milk for light to reduce the calories in this dish.
How to cook
Heat the oil in a large pan over medium-high heat.
Add the chicken, onions and garlic and fry for approx 5-6 minutes.
Add the chopped tomatoes, courgette and our Zanzibar Curry Blend. Cook for a further 1 minute, stirring occasionally.
Add the coconut milk and chicken stock. Bring to the boil, stir and then lower the heat so the curry simmers for 15 minutes or until the sauce has thickened.
Add the spinach and allow it to wilt for 3 minutes. Once the spinach has wilted, mix it through the curry, then season with salt and pepper (optional).
Serve with your choice of rice (tip: add zest of lime to the rice for an extra zing), sides and enjoy.
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