Chicken Breast Korma Style Curry
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Chicken Breast Korma Style Curry

Chicken Breast Korma Style Curry

with Garlic Rice and Flaked Almonds

Family Friendly

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 Time20 minutes
Cooking time20 minutes


serving amount

3 unit(s)

Garlic Clove

150 grams

Basmati Rice

240 grams

Diced British Chicken Breast

30 grams

Tomato Puree

50 grams

Korma Curry Paste

(Contains Mustard)

10 grams

Chicken Stock Paste

75 grams

Double Cream

(Contains Milk)

40 grams

Baby Spinach

15 grams

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

Not included in your delivery

20 grams


150 milliliter(s)

Water for the Curry

1 tbsp



Nutritional information

Energy (kJ)3451 kJ
Energy (kcal)825 kcal
Fat38.6 g
of which saturates18.3 g
Carbohydrate74.3 g
of which sugars12.7 g
Protein43.1 g
Salt2.93 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Lidded saucepan
Large Frying Pan



a) Boil a half-full kettle. Peel and grate the garlic (or use a garlic press).

b) Heat the butter (see pantry for amount) in a deep saucepan on medium heat. Once hot, add half the garlic and cook for 30 secs.

c) Stir in the rice and cook until coated, 1 min. Add 0.25 tsp salt and the boiled water and cook for 10-12 mins. Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.



a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the diced chicken to the pan and season with salt and pepper.

c) Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 



a) Once the chicken has browned, add the tomato puree, korma style paste and remaining garlic to the pan. Cook until fragrant, 1-2 mins.

b) Stir in the chicken stock paste and water for the curry (see pantry for amount). Bring to the boil, then lower the heat to medium and cover with a lid.

c) Simmer until the chicken is cooked through and the sauce has thickened, 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.


a) Remove the lid from the chicken curry and stir through the double cream and honey (see pantry for amount).

b) Bring the curry to the boil, then add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

c) Remove from the heat.


a) Taste the chicken curry and season with salt and pepper if needed. Add a splash of water if it's a little too thick.


a) When everything's ready, fluff up the buttery garlic rice with a fork, then share between your bowls.

b) Top with the chicken korma style curry.

c) Sprinkle over the flaked almonds to finish.



Step 2 MOD: If you’ve chosen to get diced chicken breast instead of thigh, cook the recipe in the same way.