Creamy Chicken Korma with Basmati Rice
and Green Beans
This mild curry is a great way of introducing kids to curry.
Cals 978 · Prot 64 · Carbs 92 · Fat 40
Family Friendly
30 min
This mild curry is a great way of introducing kids to curry.
Cals 978 · Prot 64 · Carbs 92 · Fat 40
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*
1 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
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, *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) | 4107 / 978 |
| Fats (g) | 40 |
| of which saturated (g) | 26 |
| Carbohydrates (g) | 92 |
| of which sugars (g) | 19.8 |
| Fibers (g) | 10.4 |
| Proteins (g) | 64.4 |
| Salt (g) | 4.2 |
*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.
- Bring to a boil over a high heat.
- Once boiling, reduce the heat to low and cover.
- 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. 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.
- 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.
- 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
- Serve the Creamy Chicken Korma with Basmati Rice and Green Beans.
- Garnish with the almond flakes and fresh coriander leaves.
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