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Chicken and Chickpea Korma Crumble

Chicken and Chickpea Korma Crumble

with Kale

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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:MustardPeanutsCereals containing Gluten

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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

280 grams

Diced Chicken Thigh

1 unit(s)


2 unit(s)

Garlic Clove

½ unit(s)

Green Bullet Chilli

1 sachet

Korma Style Paste


200 milliliter(s)

Coconut Milk

1 sachet

Chicken Stock Powder

1 pack(s)


1 pot(s)

Salted Peanuts


25 grams

Panko Breadcrumbs

(ContainsCereals containing Gluten)

1 bag(s)


Not included in your delivery

200 milliliter(s)

Water for the Sauce

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3427 kJ
Energy (kcal)819 kcal
Fat52.0 g
of which saturates23.0 g
Carbohydrate39 g
of which sugars10.0 g
Protein46 g
Salt3.05 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Garlic Press
Baking Dish
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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!


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