Double Curried Coconut Chicken Thigh and Rice Noodles
with Young Pea Pods and Peanuts
- Peanut
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
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.
Ingredients
8 unit(s)
British Chicken Thighs
2 unit(s)
Garlic Clove
1 unit(s)
Carrot
25 grams
Salted Peanuts
(Contains: Peanut May be present: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
1 sachet(s)
Curry Powder Mix
15 grams
Ginger Puree
180 milliliter(s)
Coconut Milk
15 grams
Chicken Stock Paste
80 grams
Young Pea Pods
220 grams
Rice Noodles
Not included in your delivery
1 tsp
Sugar
150 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
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. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
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.
Crush the peanuts in the unopened sachet using a rolling pin.
Once your chicken has finished cooking, remove the 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, 8-10 mins.
Add the curry powder mix, ginger puree and garlic to the veg 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 along with the young pea pods and cook until the sauce has thickened slightly, 3-4 mins.
Once your sauce has thickened, add the rice noodles to the pan. Gently toss to coat and simmer until piping hot, 1-2 mins.
Taste the sauce and season with salt and pepper if needed.
Add a splash of water if the sauce is looking a little thick.
Share your chicken noodles between your serving bowls.
Top with a sprinkling of peanuts.
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