Creamy Chicken Korma with Basmati Rice

and Green Beans
This mild curry is a great way of introducing kids to curry.
2,536 Reviews
Cals 980 · Prot 62 · Carbs 107 · Fat 39
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.
2,536 Reviews
Cals 980 · Prot 62 · Carbs 107 · Fat 39
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
Coriander cumin powder
4 Grams
Garam masala
2 Grams
Turmeric powder
2 Grams
Chilli powder
2 Grams
Tomato paste
30 Grams
Mango chutney
50 Grams
Chicken stock cube 4*5*9*15*
0.5 Piece
Coconut cream
200 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Almond flakes 1*2*
30 Grams
Fresh coriander
15 Grams
Rice
Basmati rice
150 Grams
Salt
0.5 Tsp
Water
300 ML
Green beans
Green beans
150 Grams
Butter 4*
10 Grams
Nigella seeds
5 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *1 Peanuts, *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.

Nutritional information

Per Serving*
Energy (kJ/kcal) 4100 / 980
Fats (g) 38.9
of which saturated (g) 25.2
Carbohydrates (g) 107
of which sugars (g) 20.7
Fibers (g) 11.7
Proteins (g) 62.2
Salt (g) 2.9
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

Boil rice

1 Boil rice

Rinse the rice. Add the rice, a pinch of salt and the measured water to a pot with a lid and bring to a boil over a high heat. 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.
Fry

2 Fry

Meanwhile, peel and finely chop the red onion. Split the cardamom pods open with the back of a knife. Heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the onion and fry for 5 min until softened. Add the ginger garlic paste, cardamom pods, coriander cumin powder, garam masala, turmeric and a pinch of chilli powder (spicy!). Fry for 1 min further.
Tip! Sensitive to spice? Go easy on the chilli powder.
Simmer

3 Simmer

Add the tomato paste and fry for 1 min further. Add the mango chutney, 0.5/1/1 chicken stock cube and coconut cream.
Add chicken

4 Add chicken

Chop the chicken into bite-sized pieces and add them to the pan. Simmer for 12-15 min further or until the chicken is cooked through. Season with salt and pepper to taste.
Cook green beans

5 Cook green beans

Meanwhile, bring a pot of salted boiling water to the boil. Trim the green beans. Once the water Is boiling, add the green beans and cook for 3-4 min or until tender. Drain once cooked. Return the green beans to the pot with the butter and nigella seeds. Stir until the butter melts through. Season with salt and pepper to taste.
Serve

6 Serve

Divide the basmati rice and chicken korma curry among bowls. Serve the green beans alongside. Garnish with the almond flakes and fresh coriander leaves.
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