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Prep Time
30 min
Cuisine
Indian
This decadent chicken curry is made even more delicious with a fig relish twist. Remember to be generous with the pepper to bring out the flavour in this figgin' amazing curry!
Prep Time
30 min
Cuisine
Indian
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 | 923 kJ 220 kcal |
3021 kJ 720 kcal |
Fat of which saturates |
9.5 g 6 g |
31.2 g 19.6 g |
Carbohydrate of which sugars |
20 g 3.7 g |
65.5 g 12 g |
Fibre | 2.1 g | 6.9 g |
Protein | 12.6 g | 41.1 g |
Salt | 0.18 g | 0.59 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.
Preheat the oven to 180°C/ 160°C (fan)/ 400°F/ Gas 6
Boil a kettle
Peel and finely slice the red onion[s]
Place the coconut cream sachet[s] in a mug and cover with boiled water (this softens the naturally hard cream) and set aside until later
Meanwhile, heat a large, wide-based pan (preferably non-stick) with vegetable oil over a high heat
Once hot, add the chicken thighs and cook for 3 min on each side
Once coloured, transfer the chicken thighs to a baking tray (use tin foil to avoid mess) and put it in the oven for 10 min (reserve the pan for later!)
While the chicken is in the oven, add the basmati rice and 300ml [600ml] cold water 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
Whilst the rice is cooking, return the reserved pan to a medium-low heat with a knob of butter
Once hot, add the sliced red onion with 1/2 tsp [1 tsp] salt and cook for 5 min or until softened
Tip: This may seem like too much salt, but stick with it, the salt counterbalances the sweet coconut and fig flavours
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Peel and finely chop (or grate) the garlic
Combine the fig relish with 200ml [400ml] boiled water, then add the softened coconut cream and whisk to combine - this is your coconut fig stock
Add the curry powder, chopped ginger, chopped garlic and a generous amount of black pepper to the softened onion (add a little more oil if it's looking a little dry) and cook for 30 secs
Add the coconut fig stock and chicken thighs, increase the heat to medium-high and cook, covered until the sauce has reduced to a curry-like consistency - this is your figgy chicken curry
Chop the coriander finely, including the stalks
Add a large knob of butter to the cooked rice, season generously with salt and pepper, add most of the coriander (save some for garnish) and mix through - this is your coriander rice
Once the chicken is done, remove the pan from the heat and shred it apart, using two forks - this technique is known as ‘pulling’
Serve the figgy chicken curry over the coriander rice and garnish with the remaining coriander
Enjoy!