Aromatic Sri Lankan-Style Free Range Chicken Curry
Take your tastebuds to the streets of Colombo with a punchy coconut-spiked free range chicken curry. You'll channel your inner spicemaster to create the perfect blend of Sri Lanka's most-loved aromats then tuck in.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Sugar, Pepper, Salt, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Add your basmati rice and 300ml [390ml] [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 the rice is cooked, remove from the heat and keep covered until serving
While the rice is cooking, take your chicken out of the fridge, open the packet and let it air
Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a high heat
Once hot, add your free range chicken thighs and cook for 3 min on each side or until golden
Meanwhile, peel your brown onion[s] and chop very roughly
Peel and chop your garlic very roughly
Roughly separate your coriander leaves from their stalks and set them aside
Add the chopped onion, ginger paste, garlic, cayenne pepper (can't handle the heat? Go easy!), curry powder and coriander stalks (reserve the leaves for garnish!) to a food processor
Blitz until smooth or very finely chopped – this is your Sri Lankan-style curry paste
Tip: No food processor? Chop everything up as finely as you can and mix it together!
Add the Sri Lankan-style curry paste to the browned chicken and reduce the heat to medium high, then cook for 3-4 min
Boil half a kettle
Chop your creamed coconut roughly (if required!), then dissolve in 250ml [325ml] [400ml] boiled water
Add your red wine vinegar, soy sauce and 1 tsp [1 1/2 tsp] [2 tsp] sugar – this is your coconut stock
Add the coconut stock and cherry tomatoes to the pan and cook, covered, for 10-15 min or until a thick sauce remains and the chicken is cooked through (no pink meat!)
While the curry is cooking, chop the reserved coriander leaves roughly
Once the chicken is cooked, transfer to a clean board and shred it apart, using two forks – this technique is known as 'pulling'
Return the pulled chicken to the pan and season with salt and pepper – this is your Sri Lankan-style free range chicken curry
Serve the Sri Lankan-style free range chicken curry over the basmati rice
Garnish with your crispy onions and chopped coriander leaves
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, soya, sulphites).
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.
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