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Prep Time
30 min
Cuisine
Asian
This Sri Lankan-style chicken thigh curry is flavoured with coconut, coriander and a deliciously fragrant homemade curry paste. Serve with rice, a sprinkle of coriander and crispy onions for crunch.
Prep Time
30 min
Cuisine
Asian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 781 kJ 186 kcal |
3187 kJ 760 kcal |
Fat of which saturates |
8.6 g 5.2 g |
35 g 21.4 g |
Carbohydrate of which sugars |
15.9 g 2.1 g |
64.8 g 8.7 g |
Fibre | 1.9 g | 7.8 g |
Protein | 10.7 g | 43.6 g |
Salt | 0.67 g | 2.75 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
While the rice is cooking, heat a large, wide-based pan (preferably non-stick, with a matching lid), with a drizzle of vegetable oil over a medium-high heat
Once hot, add the chicken thighs and cook for 3 min on each side or until golden
Meanwhile, peel the brown onion[s] and chop very roughly
Peel (scrape the skin off with a teaspoon) and chop the ginger very roughly
Peel and chop the garlic very roughly
Roughly separate the coriander leaves from their stalks
Add the chopped onion, ginger, garlic, cayenne pepper (can't handle the heat? Go easy!), curry powder and coriander stalks (reserve the leaves for garnish!) to a food processor
Blitz until smooth or very finely chopped – this is your Sri Lankan curry paste
Add the Sri Lankan curry paste to the browned chicken and cook for 3-4 min
Boil half a kettle
Remove the coconut cream from the sachet[s] and chop it roughly, then dissolve in 250ml [400ml] boiled water
Add the red wine vinegar, soy sauce and 1 tsp [2 tsp] sugar – this is your coconut stock
Add the coconut stock and cherry tomatoes to the pan and cook, covered, for 10-15 min or until a thick sauce remains and the chicken is cooked through (no pink meat!)
While the curry is cooking, chop the reserved coriander leaves roughly
Once the chicken is done, transfer to a clean board and shred it apart, using two forks – this technique is known as ‘pulling’
Return the shredded chicken to the pan and season with salt and pepper – this is your Sri Lankan chicken curry
Serve the Sri Lankan chicken curry over the cooked basmati rice
Garnish with the fried onions and chopped coriander leaves
Enjoy!