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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
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!
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Recipe
25 mins
1 hr 5 mins
2/5
Serves 4
Medium Effort
Chicken
Dietary
Veggie Friendly
Vegan
Gluten Free
Dairy Free
Taste Profile
Hot
Origin
African
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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