Curried Coconut Chicken and Rice Noodles

Name: Curried Coconut Chicken and Rice Noodles with Courgette and Peanuts
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 4 unit(s) British Chicken Thighs; 2 unit(s) Garlic Clove; 1 unit(s) Carrot; 1 unit(s) Courgette; 25 grams Salted Peanuts; 1 sachet(s) North Indian Style Spice Mix; 15 grams Ginger Puree; 200 milliliter(s) Coconut Milk; 15 grams Chicken Stock Paste; 220 grams Rice Noodles; 1 tsp Sugar; 150 milliliter(s) Water for the Sauce

with Courgette and Peanuts

Recipe Development TeamPublished on August 27, 2025

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Simmering North Indian spices, ginger, garlic and coconut milk together results in a rich, gently spiced curried broth, to which we're adding veg and chicken. Add rice noodles to the curry just before everything's ready and you've got a perfect bowl of comfort and flavour.

Tags:

High Protein

•Low Carb

•New

Allergens:

Peanut

The quantities provided above are averages only.

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.

Total30 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

4 unit(s)

British Chicken Thighs

2 unit(s)

Garlic Clove

1 unit(s)

Carrot

1 unit(s)

Courgette

(May contain traces of: Celery)

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)

1 sachet(s)

North Indian Style Spice Mix

15 grams

Ginger Puree

200 milliliter(s)

Coconut Milk

15 grams

Chicken Stock Paste

220 grams

Rice Noodles

Not included in your delivery

1 tsp

Sugar

150 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3879 kJ

Energy (kcal)927 kcal

Fat56.4 g

of which saturates28.7 g

Carbohydrate56 g

of which sugars14.9 g

Dietary Fibre7.2 g

Protein57.1 g

Salt2.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pan

•Rolling Pin

•Garlic Press

Cooking Instructions and Tips

Cut each chicken thigh into 2cm pieces.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the chicken to the pan. Season with salt and pepper and fry until browned on each side and cooked through, 8-10 mins.

Turn every 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

While the chicken fries, peel and grate the garlic (or use a garlic press).

Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about ½cm thick.

Trim the courgette, then quarter lengthways. Chop widthways into 1cm pieces.

Crush the peanuts in the unopened sachet using a rolling pin.

Once your chicken has finished cooking, remove pan from the heat. Cover the chicken and set aside.

Put the pan back on medium-high heat (no need to clean) with another drizzle of oil (if needed).

Once hot, add the carrot to the frying pan and cook until starting to soften, 4-5 mins.

Add the courgette and fry until all the veg is soft, 5-6 mins.

Add the North Indian style spice mix, ginger puree and garlic and fry until fragrant, 1-2 mins more.

Stir in the coconut milk, chicken stock paste, sugar and water for the sauce (see pantry for both amounts). Bring up to a boil, then lower to a simmer.

Add the chicken back into the pan and cook until the sauce has thickened slightly, 3-4 mins.