Chicken and Chickpea Korma Crumble
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chicken and Chickpea Korma Crumble

Chicken and Chickpea Korma Crumble

with Kale

We love good Chicken and Chickpea Korma Crumble and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:
Peanut
Mustard

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

200

Coconut Milk

1

Chicken Stock Powder

½

Green Chilli

1

Onion

100

Chopped Kale

260

Diced Chicken Thigh

1

Chickpeas

2

Garlic Clove

25

Salted Peanuts

(Contains Peanut May contain Nuts)

25

Panko Breadcrumbs

50

Korma Curry Paste

(Contains Mustard)

Not included in your delivery

1

Olive Oil for the Crumb

200

Water

sideBannerName

Nutritional information

Energy (kcal)819 kcal
Energy (kJ)3427 kJ
Fat52 g
of which saturates23 g
Carbohydrate39 g
of which sugars10 g
Protein46 g
Salt3.05 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Garlic Press
Grater
Grill Pan
Knife
Bowl
Fork
Sieve
Baking Dish
Plate

Instructions

Fry the Chicken
1

Heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, add the chicken and season with salt and pepper. Fry until golden brown on all sides, 5-7 mins. Turn every couple of mins. Meanwhile, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Halve the chilli lengthways, deseed then finely chop.

Fry the Onion
2

Once the chicken is brown, add the onion to the pan, stir together and cook with the chicken until the onion is soft, 4-5 mins. Add the garlic, korma paste and half the green chilli. Stir and cook for 1 minute, then pour in the coconut milk, chicken stock powder and water (see ingredients for amount). Stir together.

Simmer
3

Drain and rinse the chickpeas in a colander, pop half of them in a bowl and roughly mash with a fork. Add the crushed and whole chickpeas to the chicken mixture in the pan. Season with salt and pepper, stir together and bring the mixture to a simmer, reduce the heat to medium and simmer until the mixture has reduced slightly, 6-8 mins.

Make the Crumb
4

Meanwhile, roughly chop the peanuts. Pop them in a bowl with the panko breadcrumbs and oil (see ingredient list for amount). Season with salt and pepper and mix together. Preheat your grill to high.

Cook the Kale
5

Once the sauce has thickened, stir in the kale, cover with a lid and simmer until the kale is tender, 5-6 mins. Taste and add salt and pepper if you feel it needs it, then pour into an ovenproof dish. Sprinkle over the crumb and grill until the top is golden, 3-4 mins. TIP: Keep an eye on it to make sure it doesn't burn!

Finish and Serve
6

Serve the crumble in bowls and sprinkle over the remaining green chilli. Enjoy!