Zanzibari Curry with Date Chutney

Zanzibar was once the biggest producer of cloves in the world and cloves are still a key flavour in the local cuisine. Here they’re used in the fragrant clove masala which is added at the end of cooking to give a lovely depth of flavour. Lots of the food in Zanzibar is spiced up to taste with a fruity chutney served on the side, so we’re making a simple date and tomato version which really brightens everything up as well as adding some extra heat!

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30 minutes

1 hour 15 minutes


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ZANZIBARI CURRY POWDER: Fennel, coriander, turmeric, cumin, fenugreek, black pepper, nutmeg, cloves
CLOVE MASALA: Cloves, green cardamon, cumin, coriander, black cardamon, black pepper, ginger, cinnamon, mace, bay, nutmeg
CHUTNEY SPICES: Red bell pepper, chilli, garlic

  • 4 chicken legs or large thighs or 2 aubergines for a veg/vegan version
  • 1 large onion
  • 3 cloves of garlic
  • Fresh ginger
  • 3 tomatoes
  • 1 lime
  • 50g pitted dates or raisins
  • 200ml full fat coconut milk
  • Rice for 4 to serve
  • Large lidded pan
  • Blender