Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Boil rice
Add the basmatirice, 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.
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 gingergarlicpaste, salt, cardamom pods, coriandercuminpowder, garam masala, turmeric and chilli powder(spicy!). Cook for 1 min further.
Add the tomato paste and stir for 1-2 min. Add the measuredwater, mango chutney, stockcube and coconut cream.
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.
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, nigellaseeds. Stir until the butter melts through. Add a pinch of salt if needed!
Plate the chicken korma curry over the basmatirice and garnish with the fresh coriander and almondflakes. Serve the green beans alongside.