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Prep Time
30 min
Cuisine
Brazilian
Fresh coriander and lime give this chicken curry a mouthwatering zing. You'll stir up a rich coconut, cherry tomato and peanut butter sauce, and serve it over wholesome brown rice. Delicioso!
Prep Time
30 min
Cuisine
Brazilian
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 | 717 kJ 171 kcal |
2902 kJ 692 kcal |
Fat of which saturates |
7.3 g 4.5 g |
29.6 g 18.3 g |
Carbohydrate of which sugars |
15.4 g 2.3 g |
62.5 g 9.1 g |
Fibre | 2.8 g | 11.2 g |
Protein | 10.2 g | 41.4 g |
Salt | 0.64 g | 2.59 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.
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 15-20 min or until it's tender with a slight bite
Once cooked, drain and return it to the pot and keep covered until serving
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
Cut the chicken breasts 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 7-8 min or until browned
While the chicken is browning, peel and finely slice the brown onion[s]
Once browned, transfer the browned chicken 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
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
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
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 Brazilian chicken & coriander curry
Slice the lime[s] into wedges
Add the juice of half the lime wedges to the curry (save the rest for garnish!)
Serve the Brazilian chicken & coriander curry over the cooked brown rice
Garnish with the reserved coriander leaves and lime wedges
Enjoy!