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Meera's Chicken Curry

Meera's Chicken Curry

Rating
4.5rating out of 5

(776 reviews from our customers)

Prep Time

45 min

Cuisine

Indian

Coconut and tamarind is a famous pairing in South Indian cookery, here creating a balanced and creamy chicken curry with a bit of a kick. Delicious and quick to whip up, this midweek wonder comes courtesy of top Indian Chef Meera Sodha.

Prep Time

45 min

Cuisine

Indian

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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!

Ingredients
For 2 people (double for 4)
Onion
1 onion
Red-chilli
1 red chilli
turmeric
1 tsp ground turmeric
garlic-clove
2 garlic cloves
fresh-ginger
15g root ginger
British Chicken thigh fillets x4 2
4 British chicken thigh fillets
cinnamon
1 tsp ground cinnamon
ground-coriander
1 tsp ground coriander
FLECKED coconut cream 50g
1 flecked coconut cream sachet (50g)
Tamarind
1 tbsp tamarind paste
basmati-rice
150g basmati rice
You Will Need
Salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 1 red chilli
  • Bright yellow turmeric
  • 1 garlic clove
  • 15g fresh root ginger
  • 320g British chicken thighs
  • Ground cinnamon bark
  • Ground coriander seed
  • 50g solid coconut cream
  • 1 tamarind paste sachet (15g)
  • 130g basmati rice
Typical Values per 100g per serving
Energy 908 kJ
216 kcal
2922 kJ
696 kcal
Fat
of which saturates
9.5 g
6.1 g
30.6 g
19.5 g
Carbohydrate
of which sugars
20.6 g
2.5 g
66.2 g
8 g
Fibre 2 g 6.4 g
Protein 12.7 g 40.7 g
Salt 0.12 g 0.39 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 brown onion
brown onion
1 red chilli
red chilli
Bright yellow turmeric
1 garlic clove
garlic
15g fresh root ginger
Ginger (100%) Keep the Ginger chilled.
320g British chicken thighs
chicken thigh meat (100%)
Ground cinnamon bark
Ground coriander seed
50g solid coconut cream
white coconut kernal 100%
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
130g basmati rice
basmati rice

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 Meera's Chicken Curry

Peel and chop the onion(s) finely

Heat a wide-based pan (preferably non-stick) with a matching lid on a medium heat with 1 tbsp (2 tbsp) of vegetable oil

When hot, add the onion & cinnamon with a pinch of salt

Cook for 8 min, or until softened and brown at the edges, stirring often

2 Meera's Chicken Curry

Meanwhile, peel and finely chop (or grate) the garlic

Peel and finely chop (or grate) the ginger (scrape the skin off with a teaspoon)

Chop the chilli(es) and seeds (optional) finely for step 4

Chop the chicken into 3cm cubes also for step 4

3 Meera's Chicken Curry

Boil half a kettle for step 5

Add the garlic and ginger to the onion pan and cook for a further 30 sec-1 min, or until fragrant without taking on too much colour, stirring constantly

4 Meera's Chicken Curry

Add the red chilli and seeds to your preferred heat, with the turmeric, ground coriander, 2 tsp (4 tsp) of sugar and 1 tsp (2 tsp) of salt to the pan and mix well

Add the chicken & cook for approx. 3-4 min, or until the chicken is slightly coloured and no longer translucent, stirring occasionally

5 Meera's Chicken Curry

Meanwhile, dissolve the coconut cream in 150ml (300ml) of boiled water and stir to combine

Once the chicken has coloured slightly, add the tamarind paste and stir through the dissolved coconut cream

Cover with a lid, reduce the heat to medium-low and simmer for 15-20 min, or until the chicken is tender and cooked through and the sauce is creamy

6 Meera's Chicken Curry

Meanwhile, add the rice to a separate pot with 375ml (750ml) of cold water and salt (optional) on a high heat and bring to the boil

Once boiling, reduce to a simmer and cover for 15-20 min or until the water is absorbed

Check to prevent over-cooking and once done, set aside until serving

7 Meera's Chicken Curry

Relax with a cup of tea (or coffee) while the chicken and rice tick away

8

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Serve the spiced chicken curry over the rice

Enjoy!

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