Turmeric Chicken Thigh Curry
Turmeric takes centre stage in this vibrant chicken thigh 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.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you start cooking, take your chicken out of the fridge, open the packet and let it air
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 medium-low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked, once cooked, remove from the heat and keep covered until serving
Boil a kettle
Peel your ginger (scrape the skin off with a teaspoon) and chop roughly (or grate)
Peel and chop your garlic roughly
Peel and dice your brown onion[s] finely
Split open your 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 hot, add the cardamom seeds to the pan with your chilli flakes (can't handle the heat? Go easy!) and ground turmeric and cook for 30 secs or until fragrant
Once fragrant, add a drizzle of vegetable oil to the pan
Add the chopped onion, ginger, garlic and continue to cook for 1 min
Add in your chicken stock mix, ground almonds and half of the honey (you'll use the rest later)
Cook for a further 2 min
Transfer the mixture to a processor, reserve the pan and blitz until smooth paste - this is your curry paste
Boil half a kettle
Slice your chicken into strips
Return the reserved pan to a medium-high heat with a drizzle of vegetable oil
Once hot, add the chicken strips and cook for 3-4 min or until until beginning to brown
Once browned, add the curry paste to the pan with 200ml [260ml] [340ml] 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 or until the chicken is cooked through (no pink meat!) – this is your turmeric chicken curry
Meanwhile, trim your green beans
Add the trimmed green beans to a pot, cover them with boiled water (just enough to cover them) with a pinch of salt
Bring to the boil over a high heat and cook for 3-4 min or until tender
Serve the turmeric chicken curry over the basmati rice and green beans
Enjoy!
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Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
100g
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (nut, peanut, sesame).
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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