Figgy Chicken Curry With Coriander Rice

Figgy Chicken Curry With Coriander Rice

Rating
5.00rating out of 5

(1460 reviews from our customers)

Prep Time

30 min

Cuisine

Indian

Use within

5-6 days

We've partnered up with Tracklements, the proprietors of an award-winning fig relish to create a decadent fruity chicken curry. We recommend using more black pepper than you normally would in this recipe, as it works really well with the fig flavour. Served with buttered coriander rice. It's time to get figgy with it!

Prep Time

30 min

Cuisine

Indian

Use within

5-6 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
4 British chicken thigh fillets
FLECKED coconut cream 50g
1 flecked coconut cream sachet (50g)
basmati-rice
150g fragrant basmati rice
garlic-clove
2 garlic cloves
Red-onion
1 red onion
fresh-ginger
1 knob of fresh root ginger (15g)
fresh-coriander
20g fresh coriander
Fig relish edit
25g fig relish
mild-curry-powder
1 tbsp home blend curry powder
You Will Need
Butter, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • British chicken thigh fillets
  • solid coconut cream
  • basmati rice
  • garlic clove
  • red onion
  • fresh root ginger
  • coriander
  • fig relish
  • curry powder
Typical Values per 100g per serving
Energy 867 kJ
207 kcal
3461 kJ
828 kcal
Fat
of which saturates
7.8 g
4.5 g
31.3 g
18.1 g
Carbohydrate
of which sugars
21.3 g
3.3 g
85.1 g
13 g
Fibre 0.9 g 3.6 g
Protein 12.8 g 51.2 g
Salt 0.16 g 0.64 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
solid coconut cream
Coconut 100%
basmati rice
garlic clove
red onion
fresh root ginger
coriander
fig relish
Figs, spiced vinegar (cider vinegar, cloves, allspice, black peppercorns), water, muscovado sugar, raw cane sugar, chilli, cinnamon.
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 Figgy Chicken Curry With Coriander Rice

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 it aside until later

2 Figgy Chicken Curry With Coriander Rice

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 to a baking tray (use tin foil to avoid mess) and put it in the oven for 10 min (keep the pan for later!)

3 Figgy Chicken Curry With Coriander Rice

Meanwhile, add the basmati rice and 350ml [700ml] 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 10-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

4 Figgy Chicken Curry With Coriander Rice

Meanwhile, return the 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 

5 Figgy Chicken Curry With Coriander Rice

Meanwhile, peel the ginger (scrape the skin off with a teaspoon) and finely chop (or grate) 

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

6 Figgy Chicken Curry With Coriander Rice

Add the curry powder, ginger, garlic and a generous amount of black pepper to the softened onion (you may need to add a little more oil of it's too dry) and cook for 30 sec 

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

7 Figgy Chicken Curry With Coriander Rice

Meanwhile, 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

Remove the chicken from the heat and carefully cut the chicken up while still in the pan (we like to use two forks to 'pull' the chicken apart into rough pieces)

8

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Serve the figgy chicken curry over the coriander rice and garnish with the remaining coriander

Enjoy!

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