Sri Lankan Inspired Chicken Thigh Curry
with Ginger Roasted Vegetables
Lower in carbs but high in flavour! Packing a serious flavour punch without loading up on the carbs, this recipe will fill you up and leave you feeling nourished and energised.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Carrot
4 unit(s)
British Chicken Thighs
1 sachet(s)
Sri Lankan Style Curry Powder
15 grams
Ginger Puree
1 unit(s)
Bell Pepper
(May contain Celery)
80 grams
Green Beans
45 grams
Yellow Thai Style Paste
200 milliliter(s)
Coconut Milk
10 grams
Vegetable Stock Paste
(Contains Celery)
Not included in your delivery
1 tbsp
Olive Oil for the Marinade
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Add to a lined baking tray.
Cut each chicken thigh into 2cm chunks.
Add to a medium bowl with the Sri Lankan style curry powder and the olive oil (see pantry). Season with salt and pepper and mix to coat. Set aside to marinate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Add half the ginger puree and a drizzle of olive oil over the carrots. Season with salt and pepper, then toss the tray to coat evenly. Spread out in a single layer.
When the oven is hot, roast the carrots on the top shelf until tender, 20-25 mins. Turn halfway through cooking.
Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips. Trim the green beans, then cut into thirds.
Heat a large frying pan on medium-high heat with a drizzle of oil.
Once hot, add the chicken and sliced pepper to the pan. Season with salt and pepper.
Fry the chicken, turning frequently, until seared on all sides, 8-10 mins.
When the carrots have 10 mins remaining, add the green beans to the tray.
Add the remaining ginger puree and a drizzle of oil. Toss to coat evenly. Season with salt and pepper.
Return the veg to the top shelf of your oven, until softened and slightly charred, 8-10 mins.
Meanwhile, add the yellow Thai style paste to the chicken, stirring frequently, until fragrant, 1 min.
To finish the chicken, turn the heat down to medium-low and add the coconut milk and vegetable stock paste to the pan.
Cover with a lid and cook until the chicken is cooked through and tender, 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Share the Sri Lankan inspired chicken thigh curry between your bowls.
Serve the ginger roasted vegetables alongside.
