Chicken Breast Korma Style Curry
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chicken Breast Korma Style Curry

Chicken Breast Korma Style Curry

with Tenderstem® Broccoli and Basmati Rice

Allergens:
Mustard
Celery
Milk

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 Time40 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

150 grams

Basmati Rice

80 grams

Tenderstem Broccoli

2 unit(s)

Garlic Clove

240 grams

Diced Chicken Breast

50 grams

Korma Curry Paste

(Contains Mustard)

1 sachet(s)

Curry Powder Mix

10 grams

Vegetable Stock Paste

(Contains Celery)

150 grams

Creme Fraiche

(Contains Milk)

40 grams

Mango Chutney

Not included in your delivery

300 milliliter(s)

Water for the Rice

100 milliliter(s)

Water for the Curry

sideBannerName

Nutritional information

Energy (kJ)3342 kJ
Energy (kcal)799 kcal
Fat32.7 g
of which saturates16.5 g
Carbohydrate81.3 g
of which sugars16.7 g
Protein43.1 g
Salt3.22 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Lid
Large Frying Pan

Instructions

1

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

2

While everything cooks, halve any thick broccoli stems lengthways, then cut them into thirds.

Peel and grate the garlic (or use a garlic press).

3

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is hot, add the diced chicken to the pan and season with salt and pepper. Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

4

Lower the heat to medium, add the korma curry paste, garlic and curry powder mix. Stir-fry until fragrant, 1 min.

Next, stir in the veg stock paste, broccoli and water for the curry (see pantry for amount). Bring to the boil.

Once boiling, lower the heat, cover with a lid and simmer until the broccoli is just tender and the chicken is cooked through, 4-5 mins.  IMPORTANT: The chicken is cooked when no longer pink in the middle.

5

Next, stir in the creme fraiche and mango chutney. Bring back to the boil, then remove from the heat.

Taste and season with salt and pepper if you feel it needs it. Add a splash of water if it's a little too thick.

 

6

Fluff up the rice with a fork and share between your plates. 

Top with your chicken korma style curry.

Enjoy!