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Chicken, Pepper & Lemongrass Curry

Chicken, Pepper & Lemongrass Curry

Rating
4.5rating out of 5

(10139 reviews from our customers)

Prep Time

35 min

Cuisine

Fusion

By combining Indian spices with slow-cooked pepper, coconut and coriander, you'll infuse this chicken curry with fragrant, mouthwatering flavours. Serve with a side of lemongrass-infused rice, and enjoy.

Prep Time

35 min

Cuisine

Fusion

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Red-onion
1 red onion
Red-pepper
1 red pepper
garlic-clove
2 garlic cloves
fresh-ginger
15g fresh root ginger
Lemongrass-stalk
1 fresh lemongrass stalk
fresh-coriander
10g coriander
British Chicken thigh fillets x4 2
320g British chicken thighs
nigella seeds 2
1 tsp nigella seeds
mild-curry-powder
1 tbsp curry powder
basmati-rice
130g basmati rice
chicken stock cube (new 5/18)
1 Knorr chicken stock cube †
FLECKED coconut cream 50g
50g solid coconut cream
You Will Need
Tin foil, rolling pin, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 1 red pepper
  • 1 garlic clove
  • 15g fresh root ginger
  • 1 fresh lemongrass
  • 10g coriander
  • 320g British chicken thighs
  • 1 tsp nigella seeds
  • 1 tbsp curry powder
  • 130g basmati rice
  • 1 Knorr chicken stock cube<span class="strong">†</span>
  • 50g solid coconut cream
Typical Values per 100g per serving
Energy 791 kJ
190 kcal
3065 kJ
734 kcal
Fat
of which saturates
8.3 g
5.2 g
32.3 g
20.3 g
Carbohydrate
of which sugars
17 g
2.2 g
65.7 g
8.4 g
Fibre 2 g 7.7 g
Protein 10.6 g 41.2 g
Salt 0.73 g 2.83 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.
Ingredients contain
1 red onion
red onion
1 red pepper
red pepper
1 garlic clove
garlic
15g fresh root ginger
ginger
1 fresh lemongrass
fresh lemongrass
10g coriander
coriander(100%)
320g British chicken thighs
chicken thigh meat (100%)
1 tsp nigella seeds
nigella seeds
1 tbsp curry powder
cumin seed, coriander seed, onion powder, turmeric, salt, granulated sugar, chilli powder, garlic powder, paprika, cardamom, black pepper, ginger, fenugreek, cassia, bay leaves, cloves, natural flavouring
130g basmati rice
basmati rice
1 Knorr chicken stock cube
Salt, potato starch, vegetable fats (palm, shea butter, sal butter), yeast extract, sugar, chicken fat (2%), chicken (1%), spices (turmeric, pepper CELERY seeds), flavourings, onion powder, maltodextrin, lemon juice powder, parsley, caramel syrup, antioxidant (extracts of rosemary).
50g solid coconut cream
coconut 100%
Allergens
  • Allergens highlighted by † (celery)

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 Chicken, Red Pepper & Lemongrass Curry

Preheat the oven to 240°C/ 220°C (fan)/ 475°F/ Gas 9

De-seed the pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Peel and finely slice the red onion[s]

Boil a kettle

2 Chicken, Red Pepper & Lemongrass Curry

Heat a large, wide-based pan (preferably non-stick, with a matching lid), with 1 tbsp [2 tbsp] vegetable oil over a high heat

Once hot, add the chicken thighs with a large pinch of salt and cook for 3 min on each side until browned

Once browned, transfer them to a tin foil-lined baking tray (save the pan!) and roast for 15 min or until cooked through (no pink meat!)

3 Chicken, Red Pepper & Lemongrass Curry

While the chicken is roasting, return the pan to a medium-high heat

Add the sliced pepper and sliced onion with a big pinch of salt and sugar

Cook for 5 min, then reduce the heat to low and cook for 15 min or until softened and caramelised

4 Chicken, Red Pepper & Lemongrass Curry

Meanwhile, place the coconut cream sachet[s] in a mug and cover with boiled water

Peel the ginger (scrape the skin off with a teaspoon) and the garlic, then finely chop (or grate) both

Bash the lemongrass with a rolling pin, cut it down the middle lengthways, remove the tough outer layers (save for later!) and chop the soft inner core[s] finely

5 Chicken, Red Pepper & Lemongrass Curry

Add the basmati rice and 300ml [600ml] cold water and the outer lemongrass layers 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 – this is your lemongrass rice

6 Chicken, Red Pepper & Lemongrass Curry

Add the chopped ginger, chopped garlic, chopped lemongrass, curry powder and nigella seeds to the onion pan and cook for 2 min

Chop the coriander finely, including the stalks

7 Chicken, Red Pepper & Lemongrass Curry

Return the chicken to the pan with 200ml [400ml] boiled water, the softened coconut cream and crumble in the Knorr chicken stock cube[s]

Mix well and cook, covered for a further 5 min or until the sauce has thickened

Once thickened, shred the chicken apart in the pan using two forks – this is your chicken, red pepper & lemongrass curry

8

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Stir half of the chopped coriander through the chicken, red pepper & lemongrass curry and serve with the cooked lemongrass rice

Garnish with the remaining coriander

Enjoy!

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