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Figgy Chicken Curry With Coriander Rice

Figgy Chicken Curry With Coriander Rice

Rating
4.5rating out of 5

(1947 reviews from our customers)

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

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!

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!

Ingredients
For 2 people (double for 4)
Red-onion
1 red onion
garlic-clove
2 garlic cloves
fresh-ginger
15g fresh root ginger
fresh-coriander
20g fresh coriander
British Chicken thigh fillets x4 2
320g British chicken thighs
Fig relish edit
1 fig relish pot (25g)
mild-curry-powder
1 tbsp curry powder
basmati-rice
130g basmati rice
FLECKED coconut cream 50g
50g solid coconut cream
You Will Need
Tin foil, butter, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 1 garlic clove
  • 15g fresh root ginger
  • 20g coriander
  • 320g British chicken thighs
  • 1 fig relish pot (25g)
  • 1 tbsp curry powder
  • 130g basmati rice
  • 50g solid coconut cream
Typical Values per 100g per serving
Energy 927 kJ
222 kcal
3033 kJ
726 kcal
Fat
of which saturates
9.5 g
5.9 g
31 g
19.4 g
Carbohydrate
of which sugars
20.5 g
3.6 g
67.2 g
11.8 g
Fibre 2 g 6.5 g
Protein 12.3 g 40.3 g
Salt 0.18 g 0.58 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
1 red onion
red onion
1 garlic clove
garlic
15g fresh root ginger
ginger
20g coriander
coriander(100%)
320g British chicken thighs
chicken thigh meat (100%)
1 fig relish pot (25g)
figs(42%), (figs,rice flour),sugar,spiced vinegar (vinegar, cloves, allspice, black peppercorns,cinnamom), water, chillies, cinnamon
1 tbsp curry powder
cumin seed, coriander seed, onion powder, turmeric, salt, granulated sugar, chilli powder, garlic powder, paprika, cardamom, black pepper, ginger, fenugreek, cassia, bay leaves, cloves, natural flavouring
130g basmati rice
basmati rice
50g solid coconut cream
coconut 100%

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 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 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!)

3 Figgy Chicken Curry With Coriander Rice

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

4 Figgy Chicken Curry With Coriander Rice

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

5 Figgy Chicken Curry With Coriander Rice

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

6 Figgy Chicken Curry With Coriander Rice

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

7 Figgy Chicken Curry With Coriander Rice

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’

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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