Zanzibar Curry Recipe
Updated: Jun 21, 2019
The island of Zanzibar in East Africa is famous for its spices. This curry recipe uses our Zanzibar Curry Spice to create an exotic African Curry that speaks the the islands rich history.
Welcome to one of the worlds most beautiful places. Idyllic white sand beaches, ancient cities made of coral and one of Africa's most diverse destinations. Zanzibar has always been an important trading port and because of this the islands culture has developed into a unique melting pot of fascinating people. Now, distinctly African its rich trade history can be seen all over the island from its architecture, the peoples faces and of course its food!
Zanzibar's Spice History
Its been under the rule Oman, Portugal and Britain all of which brought spices from around Asia. It's spices are world renowned and revered by many as some of the best on the planet.
Getting spices from Zanzibar is difficult because of this islands remoteness, but in the past it was one of the largest spice producing islands which supplied Arabia and all the way to Britain through sea trade routes. Now Zanzibar is independent and many of the spices are imported from India, but there are those who still take pride and grow some of the worlds finest spices on this exotic little island.
Zanzibar Curry Recipe
A Unique Curry from the island of Zanzibar using our Zanzibar curry spice will transport you to East Africa with its delicious and unique flavors.
Serving Prep Time Cook Time
4 Servings 15 min 1 Hour
2 tbsp Zanzibar Curry Spice
12 g Cilantro Leaves
25 g Ginger Root
1 tbsp Paprika (Smoked or Sweet)
1 tsp Cumin, Ground
1 tsp Coriander, Ground
2 tbsp Coconut Oil
1 tbsp Tomato Paste
2 cup Boxed Coconut Milk
2 tbsp Coconut Sugar
1 Vegetable Stock Cube
1 Lemon Grass Stock
3 Large Chicken Breasts
To make the paste start with dry pan frying the spices in medium heat for about 1 minute or until fragrant. Add the Coconut Oil, Onion (Minced), Ginger (Grated) and let cook until the onion softens, about 5 minutes on medium heat.
Stir in the Tomato paste and cook until the texture becomes thick.
Add in the Chicken cut into whatever size you prefer, The lemon grass stock cut in half, coconut sugar, and the vegetable stock cube. Simmer for about 5 minutes continually mixing the curry paste with new added ingredients.
Slowly add the coconut milk about 1/4 cup at a time. You can add more as soon as the coconut milk begins to bubble. This process creates perfect consistency of the curry and helps release the flavor of the spices.
When all the coconut milk has been added put in the fresh cilantro and let simmer for 5-10 minutes on low heat. If the curry has to much liquid then cook longer.
The Island of Spices, Zanzibar
A tropical paradise off the coast of Tanzania in East Africa and hidden from the typical tourist path. Its a mix of Indian, Arab and African cultures!
Landing in the coastal Tanzanian city of Dar es Salaam was a shock. The airport was filled with touts grabbing at me to take their taxi, stay in their hotel or buy mysterious meat that they had been carrying atop of their head. I ushered to one of the taxi drivers I wanted to travel to the island of Zanzibar and he whisked me away in a old beaten down rickshaw. Before I knew it we arrived to the ferry terminal where I boarded an old wooden banana boat which made the couple hour journey to Zanzibar.
The islands main city is a wonderful and chaotic sprawling city of stone town. Also known as Mji Mkongwe, Stone Towns name comes from the use of white coral to construct many of the towns buildings. The town oozes with authenticity, twisting cobble stone streets leading you to ancient mosques, bustling bazaars and of course the spice markets! Staying with a local family in the historic heart of the city I was taught how to make this amazing curry! I spent almost a week exploring this wonderful island in search of its historic spice farms and addictive history.