Chicken, Red Pepper & Lemongrass Curry

Chicken, Red Pepper & Lemongrass Curry

Rating
5.00rating out of 5

(2643 reviews from our customers)

Prep Time

35 min

Cuisine

Fusion

Use within

3-4 days

This fragrant chicken curry combines slow-cooked red pepper, red onion, ginger, garlic and Indian spices to create an unusual but sweet curry, tempered with coconut cream and fresh coriander. Served with lemongrass steamed basmati rice.

Prep Time

35 min

Cuisine

Fusion

Use within

3-4 days

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In Your Box
Ingredients for 2 people (double for 4)
British Chicken thigh fillets x4 2
4 British chicken thigh fillets
basmati-rice
150g fragrant basmati rice
Chicken-stock-cube
1 chicken stock cube
FLECKED coconut cream 50g
1 flecked coconut cream sachet (50g)
fresh-coriander
10g fresh coriander
garlic-clove
2 garlic cloves
fresh-ginger
1 knob of fresh root ginger (15g)
Lemongrass-stalk
1 lemongrass stem
Nigella seeds
1 tsp black nigella seeds
Red-onion
1 red onion
Red-pepper
1 red pepper
mild-curry-powder
1 tbsp home blend curry powder
You Will Need
Tin foil, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • British chicken thigh fillets
  • Fragrant Basmati rice
  • Chicken stock cube
  • Coconut cream
  • Coriander
  • Garlic
  • Fresh root ginger
  • Lemongrass
  • Black nigella seeds
  • Red onion
  • Red pepper
  • Curry powder
Typical Values per 100g per serving
Energy 762 kJ
182 kcal
3501 kJ
835 kcal
Fat
of which saturates
6.9 g
3.9 g
31.7 g
17.8 g
Carbohydrate
of which sugars
18.8 g
2.5 g
86.6 g
11.6 g
Fibre 1 g 4.7 g
Protein 11.3 g 52.1 g
Salt 0.14 g 0.65 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
British chicken thigh fillets
Fragrant Basmati rice
Chicken stock cube
Sea salt, starch, glucose syrup, sustainable palm oil, raw cane sugar, yeast extract, 2,5% chicken meat powder, 2,5% chicken fat, natural flavouring, roasted onions, turmeric, pepper, parsley, rosemary
Coconut cream
Coconut 100%
Coriander
Garlic
Fresh root ginger
Lemongrass
Black nigella seeds
Red onion
Red pepper
Curry powder
Cumin, coriander, onion powder, salt, sugar, chilli powder, ginger,garlic, fenugreek, paprika, turmeric, cassia cinnamon, black pepper,cloves.

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 red 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 (reserving the pan) and roast for 15 min or until cooked through

3 Chicken, Red Pepper & Lemongrass Curry

Meanwhile, return the pan to a medium-high heat

Add the sliced pepper and sliced onion with a big pinch of salt and a big pinch of 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, cut it down the middle lengthways, remove the tough outer leaves (keep for step 5) and chop the innard[s] finely

5 Chicken, Red Pepper & Lemongrass Curry

Add the basmati rice, 350ml [700ml] water and outer lemongrass leaves to a pot with a lid over a high heat and bring to the boil

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed - this is your lemongrass rice

6 Chicken, Red Pepper & Lemongrass Curry

Add the chopped ginger, chopped garlic, lemongrass innards, 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 (and any collected juices) to the pan with 200ml [400ml] boiled water, the softened coconut cream and crumble in the chicken stock cube[s]

Mix well, cover with a lid and cook for a further 5 min or until a curry sauce forms

Carefully cut the chicken up while it is still in the pan (use a knife and fork)

8

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Taste and add more salt if needed

Stir half of the chopped coriander through the curry and serve over the fluffed lemongrass rice

Garnish with the remaining coriander

Enjoy!

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