Oven-Baked Sri Lankan-Style Chicken Curry
Savour the flavours of Sri Lanka with this curry in a hurry. You'll oven-bake fragrant tamarind, coconut and green chilli for your sauce, before stirring through spinach and chicken breast strips. Serve with fluffy basmati rice and a scattering of fresh green chilli to finish.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Pepper, Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you begin...
This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg
Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish
Take your chicken out of the fridge, open the packet and let it air
Now, let's get started!
Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle
Heat a large, wide-based, hob-safe oven-proof casserole dish with a matching lid with a generous drizzle of vegetable oil over a high heat
Chop your chicken breast strips into smaller strips and once hot, add your chopped chicken with a pinch of salt and cook for 2-3 min or until very lightly browned, then transfer to a plate and set aside
While the chicken is browning, peel and roughly chop your shallot[s]
Peel and finely chop (or grate!) your garlic
Chop your creamed coconut roughly (if required!)
Slice your green chilli[es] finely
Add the chopped shallot and chopped creamed coconut to the dish with half the sliced green chilli (can't handle the heat? Go easy!)
Add the chopped garlic, curry powder, tamarind paste, ground turmeric and chicken stock mix with your chopped tomatoes and 250ml [325ml] [425ml] boiled water
Put the dish in the oven and cook, uncovered, for an initial 25 min or until thickened – this is your curry sauce
Add your basmati rice to an oven-proof dish with a pinch of salt and 300ml [390ml] [600ml] boiled water
Cover tightly with tin foil and put the dish in the oven for 25-30 min or until all the water is absorbed and the rice is cooked – this is your baked rice
Wash your spinach and pat it dry with kitchen paper
Use this time to clear up, set the table, have a cup of tea or simply chill!
Once the curry sauce has thickened, remove the dish from the oven
Add the browned chicken strips to the dish with the spinach and a pinch of salt and pepper
Give everything a good mix up, cover with a lid and return the dish to the oven for 8-10 min or until the chicken is cooked through (no pink meat!) – this is your Sri Lankan-style chicken curry
Serve the Sri Lankan-style chicken curry with the baked rice to the side
Garnish the curry with the remaining sliced green chilli (not a fan of spice? Just add a little!)
Dig in!
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
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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