This vibrant North Indian curry is filled with bright colours and bold flavours, with chicken, creamy coconut and served with a fiery chilli & lime rice.
Prep Time
35 min
Cuisine
Indian
Use within
2-3 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.
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
Boil half a kettle
Heat a large, dry, wide-based pan (preferably non-stick) over a high heat
Once hot, add the coriander seeds and fennel seeds and cook for 1-2 min or until fragrant and toasted
Once toasted, transfer to a food processor and reserve the pan for later
2
Cut the chicken thighs into rough bite-sized pieces
Return the reserved pan to a medium-high heat with a drizzle of vegetable oil
Once hot, add the chicken thighs and cook for 3-4 min or until browned
Once browned, add the ground turmeric and cook for a further 1 min
Transfer the browned chicken to a plate, reserve the pan and juices
3
Peel and roughly chop the shallot[s]
Roughly chop the tomato[es]
Peel (scrape the skin off with a teaspoon) and roughly chop the ginger
Peel and roughy chop the garlic
4
Add the chopped shallot, tomato, ginger and garlic to the food processor with the spices
Add a pinch of salt and pepper and blitz until smooth – this is your spice paste
Remove the coconut cream from the sachet[s] and chop it roughly
Dissolve the Knorr chicken stock cube[s] and choppedcoconut cream in 200ml [350ml]boiled water – this is your coconut stock
5
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 10-12 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
6
Meanwhile, return the reserved pan and juices to a medium-high heat
Add the spice paste and cook for 4-5 min or until fragrant
Whilst the spice paste is cooking, chop the green beans in half
Once fragrant, add the browned chicken, green beans and coconut stock and cook for 6-8 min or until thickened to a curry-like consistency and the chicken is cooked through (no pink meat!) - this is your Keralan chicken curry
7
Meanwhile, zest 1/2 [1]lime and then cut in half
Cut 1 [2] half[ves] into wedges
Cut the green chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
Add the lime zest and half of the chopped chilli to the cooked rice and give it a good mix up – this is your chilli & lime rice
8
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