Coconut Tamarind Chicken

Coconut Tamarind Chicken

Rating
4.00rating out of 5

(824 reviews from our customers)

Prep Time

30 min

Cuisine

Fusion

Use within

5-6 days

This naturally sweet and sour chicken noodle bowl combines tart tamarind and natural coconut cream with flecks of real coconut. You'll cook and then shred the chicken and pile the lot in with some stir-fried vegetables. Quick, simple, satisfying.

Prep Time

30 min

Cuisine

Fusion

Use within

5-6 days

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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)
Carrot
100g carrots
large British chicken breast
1 chicken breast fillet
FLECKED coconut cream 50g
1 coconut cream sachet (50g)
garlic-clove
1 garlic clove
green-beans
80g green beans
Soy-sauce-sachet
2 soy sauce sachets (16ml) †
Spring-onion
2 spring onions
Wheat-noodle-nests-(1)
3 wheat noodle nests †
honey-pot
1 honey pot (28g)
Tamarind
1 tbsp tamarind paste
You Will Need
Salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • Carrots
  • British chicken breast
  • Coconut cream
  • Garlic
  • Fine green beans
  • Soy sauce<strong>†</strong>
  • Spring onions
  • Wheat noodle nests<strong>†</strong>
  • Honey pot
  • Tangy tamarind paste
Typical Values per 100g per serving
Energy 781 kJ
185 kcal
2954 kJ
699 kcal
Fat
of which saturates
5.2 g
3.8 g
19.9 g
14.4 g
Carbohydrate
of which sugars
21.6 g
5.3 g
81.7 g
20.2 g
Fibre 1.5 g 5.5 g
Protein 13.1 g 49.6 g
Salt 0.56 g 2.12 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
Carrots
British chicken breast
Coconut cream
Coconut 100%
Garlic
Fine green beans
Soy sauce
Water, soya beans, roasted wheat, wheat, salt, alchohol (ethanol)
Spring onions
Wheat noodle nests
Wheatwheat flour water, salt, raising agent
Honey pot
Tangy tamarind paste
Tamarind, water
Allergens
  • Allergens highlighted by † (wheat-gluten, soya)

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 Coconut Tamarind Chicken

Place a wide-based pan (ideally non-stick and with a matching lid) over a medium-high heat with 1 tbsp (2 tbsp) vegetable oil

When hot, add the chicken and colour on each side for 3 min or until golden

Season each side generously with salt 

2 Coconut Tamarind Chicken

Once golden, add a splash of water (approx. 2-3 tbsp) and cover immediately with a lid (stand back as it will spit!)

Tip: The trapped water creates steam for even cooking

Reduce the heat to medium-low and cook for a further 7-10 min or until the chicken is cooked through, lowering the heat if necessary

3 Coconut Tamarind Chicken

Meanwhile, boil a kettle for step 5

Peel and cut the carrots into bite-size pieces, discarding the root ends

Trim the green beans and cut them in half widthways

Soak the coconut cream sachet(s) in a bowl of very hot water (this softens it)

4 Coconut Tamarind Chicken

Once the chicken is cooked, transfer it to a clean chopping board and allow to rest for 5 min

Add the carrot to the same pan with a large pinch of salt

Cook over a medium-high heat for 3 min or until coloured and caramelised

5 Coconut Tamarind Chicken

Meanwhile, add the noodles to a pot of salted boiling water (enough to cover them) on a high heat

Boil for 5-7 min or until cooked through but with a slight bite

Once cooked, drain and briefly rinse them under cold, running water until cooled slightly, then return them to the pot off the heat

6 Coconut Tamarind Chicken

Meanwhile, add the green beans to the caramelised carrots and cover again with a lid

Cook for 5 min over a medium-low heat or until both vegetables are tender 

Meanwhile, peel and chop (or grate) the garlic finely

7 Coconut Tamarind Chicken

Combine the tamarind paste, coconut cream, honey, soy sauce and garlic with 50ml (100ml) boiled water

Mix well - this is your tamarind sauce 

Shred the chicken with two forks, 'pulling' at the chicken to tear it 

Chop the spring onions finely, discarding the root ends

8

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Add the noodles and shredded chicken to the pan of vegetables and dress with the tamarind sauce

Mix well and serve garnished with chopped spring onion

Enjoy!

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