Creamy Chicken Korma

with Jasmine Rice

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Instructions

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1 Boil rice

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.

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2 Fry curry base

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

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3 Simmer

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.

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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

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5 Serve

Serve the chicken korma curry over the cooked jasmine rice, and garnish with fresh coriander leaves.

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.

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

Cooking Time: 30 min

Cals 862 · Prot 56 · Carbs 90 · Fat 26

Dairy-Free

Ingredients

Number of people

Curry

Chicken breast 400 Grams
Red onion 1 Piece
Cardamom pods 4 Pieces
Vegetable oil 1 Tbsp
Ginger garlic paste 10 Grams
Coriander powder 2 Grams
Garam masala powder 4 Grams
Cumin powder 2 Grams
Turmeric powder 2 Grams
Chilli powder 2 Grams
Tomato paste 30 Grams
Water 200 ML
Mango chutney 50 Grams
Chicken stock cube 1 Piece
Coconut cream 200 Grams
Almond flakes 30 Grams
Salt 1 Tsp
Black pepper 1 Tsp
Fresh coriander 15 Grams

Rice

Jasmine rice 150 Grams
Salt 1 Tsp
Water 350 ML

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

Cooking Time: 30 min

Cals 862 · Prot 56 · Carbs 90 · Fat 26

Dairy-Free

Instructions

photo

1 Boil rice

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.

photo

2 Fry curry base

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 powder, garam masala, cumin, 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, coconut cream and almond flakes, and simmer for 2-3 min.

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 Serve

Serve the chicken korma curry over the cooked jasmine rice, and garnish with fresh coriander leaves.

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.

Ingredients

Number of people

Curry

Chicken breast 400 Grams
Red onion 1 Piece
Cardamom pods 4 Pieces
Vegetable oil 1 Tbsp
Ginger garlic paste 10 Grams
Coriander powder 2 Grams
Garam masala powder 4 Grams
Cumin powder 2 Grams
Turmeric powder 2 Grams
Chilli powder 2 Grams
Tomato paste 30 Grams
Water 200 ML
Mango chutney 50 Grams
Chicken stock cube 1 Piece
Coconut cream 200 Grams
Almond flakes 30 Grams
Salt 1 Tsp
Black pepper 1 Tsp
Fresh coriander 15 Grams

Rice

Jasmine rice 150 Grams
Salt 1 Tsp
Water 350 ML
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