Creamy Chicken Korma with Basmati Rice

and Green Beans
This mild curry is a great way of introducing kids to curry.
1,886 Reviews
Cals 927 · Prot 58 · Carbs 101 · Fat 34
Family-Friendly
Try Hello Chef Now
30 min
Creamy Chicken Korma with Basmati Rice and Green Beans
This mild curry is a great way of introducing kids to curry.
1,886 Reviews
Cals 927 · Prot 58 · Carbs 101 · Fat 34
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Curry
Chicken breast
400 Grams
Red onion
1 Piece
Cardamom pods
4 Piece
Vegetable oil
1 Tbsp
Ginger garlic paste
10 Grams
Salt
0.5 Tsp
Coriander cumin powder
4 Grams
Garam masala
2 Grams
Turmeric powder
2 Grams
Chilli powder
2 Grams
Tomato paste
30 Grams
Water
150 ML
Mango chutney
50 Grams
Chicken stock cube 4*5*9*15*
1 Piece
Coconut cream
200 Grams
Black pepper
0.5 Tsp
Fresh coriander
15 Grams
Almond flakes 2*
30 Grams
Rice
Basmati rice
150 Grams
Water
350 ML
Salt
0.5 Tsp
Green beans
Green beans
150 Grams
Salt
0.5 Tsp
Salted butter 4*
10 Grams
Nigella seeds
5 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Boil rice

1 Boil rice

Add the basmati rice, the measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.
Fry onions

2 Fry onions

Meanwhile, peel and chop the onion. Split the cardamom pods open with the back of a knife. Heat a large pan over a medium-low heat with a drizzle of oil. Once hot, add the onion and fry for 5 min until soft. Add the ginger garlic paste, salt, cardamom pods, coriander cumin powder, garam masala, turmeric and chilli powder (spicy!). Cook for 1 min further.
Simmer

3 Simmer

Add the tomato paste and stir for 1-2 min. Add the measured water, mango chutney, stock cube and coconut cream.
Add chicken

4 Add chicken

Chop the chicken into chunks and add it to the pan. Simmer for 12-15 min further. Season with salt and pepper.
Green beans

5 Green beans

Wash and trim the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked. Return to the pot with the butter, nigella seeds. Stir until the butter melts through. Add a pinch of salt if needed!
Serve

6 Serve

Plate the chicken korma curry over the basmati rice and garnish with the fresh coriander and almond flakes. Serve the green beans alongside.
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