Add the jasmine 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.
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, cardamom pods, coriander cumin powder, garam masala, turmeric and chilli powder (spicy!). Cook for 1 min further.
Add the tomato paste and stir for 1-2 min. Add the measured water, mango chutney, stock cube, coconut cream and almond flakes, and simmer for 2-3 min.
Chop the chicken into chunks and add it to the pan. Simmer for 12-15 min further. Season with salt and pepper.
Serve the chicken korma curry over the cooked jasmine rice, and garnish with fresh coriander leaves.
Can't handle the heat? Leave out the chilli powder!
Gently toast the dry spices beforehand to make them extra fragrant.
This mild curry is a great way of introducing kids to curry.
Cooking Time: 30 min
Cals 1023 · Prot 58 · Carbs 94 · Fat 50
This mild curry is a great way of introducing kids to curry.
Cooking Time: 30 min
Cals 1023 · Prot 58 · Carbs 94 · Fat 50
Add the jasmine 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.
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, cardamom pods, coriander cumin powder, garam masala, turmeric and chilli powder (spicy!). Cook for 1 min further.
Add the tomato paste and stir for 1-2 min. Add the measured water, mango chutney, stock cube, coconut cream and almond flakes, and simmer for 2-3 min.
Chop the chicken into chunks and add it to the pan. Simmer for 12-15 min further. Season with salt and pepper.
Serve the chicken korma curry over the cooked jasmine rice, and garnish with fresh coriander leaves.
Can't handle the heat? Leave out the chilli powder!
Gently toast the dry spices beforehand to make them extra fragrant.
Hello, flavor! Get all you need to whip up delicious meals right to your door.
Discover Our Boxes