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Chicken, Red Pepper & Lemongrass Curry

Chicken, Red Pepper & Lemongrass Curry

Rating
4.5rating out of 5

(4814 reviews from our customers)

Prep Time

35 min

Cuisine

Fusion

Use within

2-3 days

Combining Indian spices with slow-cooked red pepper, coconut cream and fresh coriander, this fragrant chicken curry is unique and absolutely delicious. Serve with lemongrass infused basmati rice.

Prep Time

35 min

Cuisine

Fusion

Use within

2-3 days

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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!

In Your Box
Ingredients for 2 people (double for 4)
British Chicken thigh fillets x4 2
320g British chicken thighs
chicken stock cube (new 5/18)
1 Knorr chicken stock cube †
fresh-coriander
10g coriander
garlic-clove
2 garlic cloves
fresh-ginger
15g fresh root ginger
Lemongrass-stalk
1 fresh lemongrass
nigella seeds 2
1 tsp nigella seeds
Red-onion
1 red onion
Red-pepper
1 red pepper
mild-curry-powder
1 tbsp curry powder
basmati-rice
130g basmati rice
flecked coconut cream sachet (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

  • 320g British chicken thighs
  • 1 Knorr chicken stock cube<span class="strong">†</span>
  • 10g coriander
  • 1 garlic clove
  • 15g fresh root ginger
  • 1 fresh lemongrass
  • 1 tsp nigella seeds
  • 1 red onion
  • 1 red pepper
  • 1 tbsp curry powder
  • 130g basmati rice
  • 50g solid coconut cream
Typical Values per 100g per serving
Energy 817 kJ
194 kcal
3287 kJ
780 kcal
Fat
of which saturates
7.7 g
4.5 g
31.1 g
18.2 g
Carbohydrate
of which sugars
22 g
2.4 g
88.4 g
9.5 g
Fibre 2.2 g 8.7 g
Protein 11.2 g 45.2 g
Salt 0.82 g 3.28 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
320g British chicken thighs
chicken thigh meat (100%)
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, parsely, caramel syrup, antioxidant (extracts of rosemary).
10g coriander
coriander(100%)
1 garlic clove
garlic
15g fresh root ginger
ginger
1 fresh lemongrass
1 tsp nigella seeds
nigella seeds
1 red onion
red onion
1 red pepper
red pepper
1 tbsp curry powder
cumin, coriander, onion powder, salt, sugar, chilli powder, ginger, garlic, fenugreek, paprika, turmeric, cassia cinnamon, black pepper, cloves, colouring: paprika extract, bay, cardamom
130g basmati rice
basmati rice
50g solid coconut cream
Coconut
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 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

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 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 with a rolling pin, cut it down the middle lengthways, remove the tough outer leaves (keep for step 5) and chop the soft inner core[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, 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 (and any collected juices) to the pan with 200ml [400ml] boiled water, the softened coconut cream and crumble in the Knorr 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) – 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 fluffed lemongrass rice

Garnish with the remaining coriander

Enjoy!

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