Zanzibar chicken curry with courgette and rice - Recipe

Autumn has to be my favourite time of year. I love the crispness of the September sunshine, the sound of crunchy leaves on the park walkways and the delicious seasonal ingredients that become available in autumn!

It's also the perfect time to start cooking warming, hearty recipes again! Making use of seasonal vegetables means the recipes can be healthy as well as satisfying.  I particularly enjoy the fruits that flourish in autumn, including blackberries and red berries. Apples are at their best at this time of year too which is why I love pairing my autumn dishes with a glass of Appletiser! There are also plenty of vegetables to cook with, including butternut squash, pumpkins and my favourite - courgettes!

Inspired by my favourite season, this recipe is the perfect autumn meal for when the nights draw in. It combines my favourite spices with healthy vegetables and the Zanzibar chicken curry sauce is fragrant but smooth due to the coconut milk. The courgettes add a nice crunchy texture and the white rice finishes it off nicely! I love to enjoy the recipe with a glass of Appletiser as it makes the perfect pairing! The fruity apple flavours in the Appletiser compliment the spices in the Zanzibar curry. It also lifts the coconut milk in the sauce and enhances what is normally a light flavour.

Have a go at this delicious and satisfying recipe and let me know how you find it!

Ingredients

Serves: 2 people

• 1 Echalion Shallot

• 1 Garlic Clove

• 1 Courgette

• 1 bunch of Coriander (about 20g)

• 1 Lime

• 2 Chicken Breast

• 1 Chicken Stock Pot

• 1 tbsp paprika,

• 1 tbsp cinnamon

• 1 tbsp chilli

• Salt to taste

• 175 grams Basmati Rice

• 250g Coconut Milk

Method

Preparations:

1. Thinly slice the shallots, and grate the garlic

2. Chop the courgette into approximately 1 cm chunks

3. Finely chop the coriander

4. Cut the chicken breast into 2cm pieces.

5. Zest and juice the lime

For the curry:

1. Heat 1 tbsp of oil in a saucepan over medium-high heat.

2. Add the chicken and cook for 10-12 mins until it starts to turn brown - turning as necessary

3. Add the shallots to the chicken and cook for 5 mins until soft.

4. Add the garlic, coriander and spices (salt, chili, cinnamon and paprika) to the chicken and cook for 1 min

5. Add the coconut milk and half the chicken stock pot

6. Bring to the boil, stir and then lower the heat so the curry simmers gently

7. Add the courgette and cook for 20 mins, until the sauce has thickened and the chicken and courgette is fully cooked

8. When the curry is cooked stir in some lemon juice

For the rice:

1. Bring the water to the boil in a saucepan over high heat

2. Add half the chicken stock pot and stir to dissolve

3. Simmer the rice for 15 mins until the grains are soft

4. Remove from the heat and drain out any remaining water

5. Once cooked add some lime zest for added flavour

Once all the elements are cooked, fluff the rice with a spoon and add to the plate, top this up with a generous portion of the curry and be sure to include good amount of courgette as well as chicken. Serve with a glass of sparkling Appletiser and enjoy a relaxed meal on an autumn evening.

In collaboration with Appletiser.

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