Creamy Chicken Korma with Basmati Rice

and Green Beans
This mild curry is a great way of introducing kids to curry.
Cals 1104 · Prot 59 · Carbs 99 · Fat 54
Family-Friendly
Try Hello Chef Now
30 min
photo
This mild curry is a great way of introducing kids to curry.
Cals 1104 · Prot 59 · Carbs 99 · Fat 54
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
1 Piece
Coconut cream
200 Grams
Black pepper
0.5 Tsp
Fresh coriander
15 Grams
Almond flakes
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
10 Grams
Nigella seeds
5 Grams

Tips for fussy eaters

Can't handle the heat? Leave out the chilli powder!

Pro tip

Gently toast the dry spices beforehand to make them extra fragrant.

Before you start

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

Instructions

photo

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.
photo

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, saltcardamom pods, coriander cumin powder, garam masala, turmeric and chilli powder (spicy!). Cook for 1 min further.
photo

3 Simmer

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

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
photo

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 butternigella seeds. Stir until the butter melts through. Add a pinch of salt if needed!
photo

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.

Tips for fussy eaters

Can't handle the heat? Leave out the chilli powder!

Pro tip

Gently toast the dry spices beforehand to make them extra fragrant.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

More recipes like this

Teriyaki Salmon with Toasted Sesame Seeds
and Rice
Butternut Squash and Cheddar Soup
with Apple and Pecan
Chicken Pad Thai
with Snow Peas and Roasted Peanuts
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy