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Gulai Ayam inspired Indonesian Chicken Curry

with Green Beans and Rice
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
978 kcal
Protein
: 
56.6g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Cashew nuts
  • Nuts
  • Brazil nuts
  • Nuts
  • Peanut
  • Pecan Nuts
  • Cashew nuts
  • Pistachio nuts
  • Walnuts
  • Hazelnuts
  • Macadamia Nuts
  • Almonds
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

150 grams

Jasmine Rice

80 grams

Green Beans

1 unit(s)

Carrot

4 unit(s)

British Chicken Thighs

1 sachet(s)

Indonesian Style Spice Mix

1 sachet(s)

Ground Turmeric

1 sachet(s)

Ground Cinnamon

30 grams

Cashew Butter

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

15 grams

Ginger, Garlic & Lemongrass Puree

180 milliliter(s)

Coconut Milk

Not included in your delivery

300 milliliter(s)

Water for the Rice

200 milliliter(s)

Water for the Sauce

1 tsp

Sugar

1 tbsp

Honey

Energy (kJ)4094 kJ
Energy (kcal)978 kcal
Fat50.4 g
of which saturates22.7 g
Carbohydrate81 g
of which sugars14.3 g
Dietary Fibre6.1 g
Protein56.6 g
Salt0.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Medium Saucepan
•Baking Tray
•Large Frying Pan

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

2

Meanwhile, trim and halve the green beans. Trim the carrot, then slice into 1/2cm thick rounds (no need to peel). 

3

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

Once the oil is hot, lay the chicken thighs flat in the pan. Fry until browned all over, 5 mins each side. Once the chicken is browned, pop it onto a baking tray lined with foil. Bake on the middle shelf of your oven until cooked through, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

4

Add the carrot to the (now empty) frying pan on medium-high heat. Stir-fry until tender, 4-5 mins.

Add the Indonesian style spice mix, turmeric, cinnamon, cashew butter and ginger, garlic and lemongrass paste. Stir fry for 1 minute. 

5

Add the green beans, coconut milk, water for the sauce and sugar (see pantry for both amounts). 

Bring to the boil, then lower the heat and simmer until the sauce has thickened 5-6 mins. Taste the sauce and season with salt and pepper or an extra pinch of sugar if needed.

Once the chicken has cooked, drizzle over the honey (see pantry for amount).

6

Share the rice between bowls. Spoon over the curry sauce and top with the chicken to finish.

Enjoy!

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