Turmeric takes centre stage in this vibrant chicken curry, which is has an indulgent, creamy texture despite being dairy-free. Rich in antioxidants, turmeric hails from the same family as ginger and is widely used for its medicinal properties
Prep Time
30 min
Cuisine
Indian
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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
1 brown onion
brown onion
1 garlic clove
garlic
15g fresh root ginger
Ginger (100%) Keep the Ginger chilled.
320g British chicken thighs
chicken thigh meat (100%)
1 bag of ground almonds (25g)
ground blanched almond (nut) 100%. May contain peanut, sesame & other nuts
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
Add the rice and 350ml [700ml] 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 10-15 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
2
Boil a kettle
Peel and chop the onion[s] roughly
Peel and chop the garlic roughly
Peel the ginger (scrape the skin off with a teaspoon) and chop roughly (or grate)
3
Split open the cardamom pods, removing the black inner seeds
Grind them slightly in a pestle and mortar, and heat a dry pan over a medium-low heat
Once warm, add the cardamom seeds, chilli flakes (can't handle the heat? Go easy!) and turmeric
Toast the spices for 30 seconds, then add a drizzle of vegetable oil to the pan
4
Add the onion, ginger, garlic and kaffir lime leaves and continue to cook for 1 min
Crumble in the stock cube[s], ground almonds and half the [whole]honey (you'll use the rest later)
Cook for a further 2 min
Transfer the mixture (keep the pan for step 6) to a processor and blitz until smooth paste - this is your curry paste
5
Cut the chicken thighs into strips
Return the pan back to a medium-high heat with a drizzle of vegetable oil
Once hot, add the chicken and cook for 2 min
6
Add the curry paste to the chicken with 180ml [230ml] boiled water
Cover with a lid and cook on a medium-low heat for 10 min, then remove the lid and reduce for 5 min further until thickened to a good consistency
7
Meanwhile, trim the green beans
Add them to a pot with 200ml [250ml] boiled water and a pinch of salt
Cook for 7 min over a high heat or until they are tender
8
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