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
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1 bag of crispy onions (15g)<span class="strong">†</span>
50g solid coconut cream
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
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
onion (76%), rspo sustainable palm oil, wheat flour (gluten), salt
50g solid coconut cream
coconut 100%
Allergens
Allergens highlighted by † (sulphites, gluten, soya)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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
2
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
3
Meanwhile, peel the brownonion[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
4
Add the choppedonion, 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
5
Add the Sri Lankan curry paste to the browned chicken and cook for 3-4 min
Boil half a kettle
6
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!)
7
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
8
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