Creamy Chicken Korma with Basmati Rice

Name: Creamy Chicken Korma with Basmati Rice and Green Beans
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 1 Piece of Red onion; 4 Piece of Cardamom pods; 1 Tbsp of Vegetable oil; 10 Grams of Ginger garlic paste; 4 Grams of Coriander cumin powder; 2 Grams of Garam masala; 2 Grams of Turmeric powder; 2 Grams of Chilli powder; 30 Grams of Tomato paste; 50 Grams of Mango chutney; 1 Piece of Chicken stock cube; 200 Grams of Coconut cream; 1 Tsp of Salt; 1 Tsp of Black pepper; 30 Grams of Almond flakes; 15 Grams of Fresh coriander; 150 Grams of Basmati rice; 1 Tsp of Salt; 300 ML of Water; 150 Grams of Green beans; 10 Grams of Butter; 5 Grams of Nigella seeds; 1 Tsp of Salt; 1 Tsp of Black pepper

and Green Beans

This mild curry is a great way of introducing kids to curry.

821 Reviews

Cals 983 · Prot 65 · Carbs 105 · Fat 39

Family Friendly

30 min

Creamy Chicken Korma with Basmati Rice and Green Beans

This mild curry is a great way of introducing kids to curry.

821 Reviews

Cals 983 · Prot 65 · Carbs 105 · Fat 39

Family Friendly

Ingredients

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

150 Grams

Butter 4*

10 Grams

Nigella seeds 3*13*

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, *3 Sesame Seeds, *13 Mustard

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)	4113 / 983
Fats (g)	39.3
of which saturated (g)	25.4
Carbohydrates (g)	105
of which sugars (g)	19.8
Fibers (g)	10.9
Proteins (g)	64.6
Salt (g)	3

*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

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.

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.

3 Simmer

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

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.

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.

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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