Zanzibar Chicken

There I was, dreaming of suitable holiday locations, and it came to me in a flash of inspiration – Zanzibar. The island of spice. Perfect. except that with a 2 year old daughter, probably something that’s not going to materialise for a few more years. at least it gives me time to save up…

This recipe uses a good range of curry spices and has obvious influences inspired from Thai cuisine. Dominant flavour comes fom the lime. Leave the chilli seeds in for a more authentic dish.

Cooking Time – approx 45 minutes

Serves 4


  • 3 tbsp Vegetable Oil
  • 800g Chicken Breasts, cubed
  • 2 Onions, finely chopped
  • 6 cloves Garlic, crushed
  • 3 Green Chillis, deseeded & chopped
  • 3 Tomatoes, chopped
  • 1/2 tsp Turmeric
  • 1 tsp Cumin
  • 1 tsp Coriander Seed
  • 1 tsp Salt
  • 4 Green Cardomon Pods
  • 2 Limes
  • 300 ml Water
  • 600 ml Coconut Milk
  • Basil or Coriander Leaves
  • Olive Oil


  • Heat the oil and fry the onions for 2 minutes before adding the garlic, 2 chillis and tomatoes. Cook until onions are soft.
  • Grind all the spices and add to the pan with the salt. stir well and cook briefly before adding the chicken. Fry hard for 5 minutes.
  • Add the lime juice, water & coconut milk and bring to the boil. Simmer for 15-20 minutes
  • Blend remaining chilli, basil/coriander leaves and olive oil to a paste and stir in immediately before serving.
  • Serve with Lemon Basmati rice

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