*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 shallot
shallot
1 red chilli
red chilli
1 garlic clove
garlic
15g fresh root ginger
ginger
1 fresh lemongrass
fresh lemongrass
1/2 cucumber
cucumber
320g British chicken thighs
chicken thigh meat (100%)
1 bag of blanched almonds (25g)
whole blanched almond (NUT)
1 tsp ground turmeric
turmeric(100%)
130g basmati rice
basmati rice
1 tamarind paste sachet (15g)
light brown soft sugar, tamarind concentrate, ginger puree, garlic puree, water, green jalapeno chilli puree,orange juice concentrate, cornflour, salt, citric acid, potassium sorbate
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 a kettle, then heat a large wide-based pan (preferably non-stick with a matching lid), adding a generous drizzle of vegetable oil over a medium-high heat
Add the chicken thighs and sprinkle over half the ground turmeric and a pinch of salt and pepper
Cook uncovered for 5-6 min, turning occasionally, or until starting to brown
2
While the chicken is cooking, cut the cucumber[s] in half lengthways and then slice finely
3
Add the sliced cucumber to a bowl with the rice vinegar, 1 tsp [2 tsp]sugar and a generous pinch of salt
Stir it all together and set aside until serving – this is your quick-pickled cucumber
4
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
5
While the rice is cooking, bash the lemongrass stick[s] with a rolling pin, cut down the middle lengthways, remove the tough outer layers and chop the softer inner stem[s] finely
Peel and roughly chop the shallots, garlic and ginger
Chop half of the redchilli[es] roughly, and finely slice the rest (save these for garnish!)
Put everything into a food processor
6
Add the blanched almonds and the remaining ground turmeric to the food processor with 2 tbsp [4 tbsp]vegetable oil
Add the soy sauce and a pinch of sugar
Pulse until you're left with a slightly chunky paste – this is your spice paste
7
Add the spice paste to thechicken and cook for 5-6 min or until fragrant
Once fragrant,add the tamarind paste with 100ml [170ml]boiled water and cook, covered, for 6-8 min or until the chicken is cooked through (no pink meat!)
Meanwhile, remove the coconut cream from the sachet[s] and chop it roughly
Once done, add the chopped coconut cream and cook for 1 min further – this is your Malaysian coconut chicken
8
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