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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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25 mins

1 hr 5 mins

2/5

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In stock
£3.25

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!

Click here to read all about our spice travels to research different recipes!

Recipe

25 mins

1 hr 5 mins

2/5

Serves

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

Popular Style

African

Country

Africa

  • 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 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

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