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Indian Recipes
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:MustardCeleryPeanutsGluten
Preparation Time30 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

280 grams

Diced Chicken Thigh

1 unit(s)

Onion

2 unit(s)

Garlic Clove

½ unit(s)

Green Bullet Chilli

1 sachet

Korma Curry Paste

(ContainsMustard)

200 milliliter(s)

Coconut Milk

1 sachet

Chicken Stock Powder

(ContainsCelery)

1 pack(s)

Chickpeas

1 pot(s)

Salted Peanuts

(ContainsPeanuts)

25 grams

Panko Breadcrumbs

(ContainsGluten)

1 bag(s)

Kale

Not included in your delivery

200 milliliter(s)

Water for the Sauce

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
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
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Garlic Press
Grater
Knife
Bowl
Fork
Sieve
Baking Dish
Plate
Instructionsarrow up iconarrow up icon
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Fry the Chicken
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
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
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
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
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
Finish and Serve
6

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