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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*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
50g solid coconut cream
coconut 100%
1 garlic clove
1 red onion
15g fresh root ginger
20g coriander
25g fig relish
figs, spiced vinegar (cider vinegar, cloves, allspice, black peppercorns), water, muscovado sugar, raw cane sugar, chilli, cinnamon.
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
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
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
Meanwhile,add the basmati rice and 300ml [600ml]waterto 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
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
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
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 figgychicken curry
7
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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