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Chicken Korma Style Curry

Chicken Korma Style Curry

Chicken Korma Style Curry

with Green Beans and Rice

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

Allergens:

Mustard

•Milk

The quantities provided above are averages only.

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.

Total30 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

150

Basmati Rice

1

Echalion Shallot

80

Green Beans

260

Diced Chicken Breast

50

Korma Curry Paste

(Contains: Mustard)

15

Honey

10

Chicken Stock Paste

75

Creme Fraiche

(Contains: Milk)

Not included in your delivery

50

Water for the Curry

Nutritional information

Energy (kcal)670 kcal

Energy (kJ)2805 kJ

Fat22 g

of which saturates9 g

Carbohydrate73 g

of which sugars13 g

Protein43 g

Salt3.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Lid

•Chopping Board

•Knife

•Grill Pan

Instructions

Cook The Rice

1

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 1/4 tsp of salt, stir in the basmati rice, lower the heat to medium and pop a lid on the pan. 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).

Get Prepped

2

Meanwhile, halve, peel and chop the shallot into small pieces. Trim the green beans then chop them into thirds.

Cook the Chicken

3

Chop the chicken into 2cm chunks. IMPORTANT: Wash your hands after handling raw meat. Heat a drizzle of oil in a large frying pan over medium- high heat. Once hot, add the diced chicken pieces and fry until golden, turning occasionally until browned on all sides, 6-8 mins. Season with salt and pepper as it cooks.

Make the Sauce

4

Once the chicken has browned, add the shallot and cook until softened, 3-4 more mins, stirring occasionally. Once softened, add the korma curry paste, honey, stock paste and water (see ingredients for amount), stir to mix it all together.. Add the crème fraîche and green beans and stir until fully combined. Bring to the boil and simmer until the beans are tender and the chicken is cooked through, 4-5 mins, stirring occasionally. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Quick Tidy Up

5

While you wait for everything to finish, have a quick tidy up.

Serve up

6

Taste and season the curry with salt and pepper if you think it needs it. Divide the rice between plates and top with the chicken korma curry. Enjoy!

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