Zanzibari Curry with Date Chutney

5/5 from 1 Customers

25 mins

1 hr 5 mins

2/5

In stock
£3.25

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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!

Recipe

25 mins

1 hr 5 mins

2/5

Serves

4

Effort

Medium Effort

Main Ingredient

Chicken

Dietary

Vegetarian

Veggie Friendly

Vegan

Vegan

Gluten Free

Gluten Free

Dairy Free

Dairy Free

Taste Profile

Meal Taste

Hot

Origin

Country

Zanzibar

Clove Masala: cumin, cloves, green cardamon, coriander, black cardamon, black pepper, ginger, cinnamon, mace, bay, nutmeg, chilli
Chutney Spices: red bell pepper, chilli, mild chilli flakes, garlic
Zanzibari Curry Powder: fennel, coriander, turmeric, cumin, fenugreek, black pepper, nutmeg, cloves

May contain traces of celery, mustard and sesame

  • 4 chicken legs or large thighs (skin removed if you prefer) or 2 aubergines cut into bite-size pieces 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 to serve
  • Large lidded pan
  • Blender

Product Rating (1):

5/5

Love the familiarity of "Curry" that had a completely different adventure for my taste buds. Fairly modest to cook and the time frame is spot on.

Daniel Louden View More

Great to hear- everything looks brilliant! Happy spicing!

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