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.
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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