Fresh coriander is the key to this bright and vibrant chicken curry. The rich coconut and peanut butter give richness to the sauce, delicious served over wholesome brown rice with a squeeze of lime.
Prep Time
30 min
Cuisine
Brazilian
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1 smooth peanut butter pot (26g)<span class="strong">†</span>
50g solid coconut cream
Typical Values
per 100g
per serving
Energy
701 kJ 167 kcal
3010 kJ 718 kcal
Fat of which saturates
6.9 g 4.3 g
29.9 g 18.6 g
Carbohydrate of which sugars
15.1 g 2 g
64.7 g 8.7 g
Fibre
2.6 g
11.4 g
Protein
11.5 g
49.3 g
Salt
0.61 g
2.61 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.
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
Boil a kettle
Rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat
Once the rice is boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite
Once cooked, drain and return it to the pot and keep covered until serving
2
While the rice is cooking, heat a large, wide-based pan (preferably non-stick) over a medium-high heat
Once hot, add the coriander seeds and cook for 1 min or until fragrant
Once fragrant, transfer the coriander seeds to a pestle & mortar and crush roughly
3
Cut the chicken breast[s] into small bite-sized pieces
Return the pan to a high heat with a drizzle of vegetable oil
Once hot, add the diced chicken with a pinch of salt and cook for 4-5 min or until browned
4
While the chicken is browning, peel and finely slice the brown onion[s]
Once browned, transfer the brownedchicken to a plate, reduce the heat to medium-low and add the sliced onion to the pan
Cook for 4-5 min or until softened
5
Peel and finely chop (or grate) the garlic
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Dissolve the Knorr chicken stock cube[s], peanut butter and coconut cream in 350ml [650ml]boiled water – this is your coconut stock
6
Once the onion has softened, add the chopped garlic, ginger, ground turmeric, cayenne pepper (can't handle the heat? Go easy!)and crushed coriander seeds to the onion and cook for 1-2 min or until fragrant
Increase the heat to medium, add the cherry tomatoes and coconut stock and cook for 7-9 min or until thickened
7
Meanwhile, chop the coriander finely, including the stalks (reserve some leaves for garnish!)
Add the browned chicken and chopped coriander to the sauce and cook for 1 min further – this is your Brazilianchicken & coriander curry
Slice the lime[s] into wedges
Add the juice of half the limewedges to the curry (save the rest for garnish!)
8
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