Chicken Korma Style Curry
with Garlic Rice and Flaked Almonds
- Mustard
- Milk
- Nuts
- May contain traces of allergens
- Sesame
- Nuts
- Peanut
Looking for a quick and tasty midweek dinner option? Try cooking up our Chicken Korma Style Curry in just 20-25 minutes for a delicious and speedy meal.
Ingredients
3 unit(s)
Garlic Clove
150 grams
Basmati Rice
260 grams
Diced British Chicken Thigh
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 be present: Sesame, Nuts, Peanut)
Not included in your delivery
20 grams
Butter
150 milliliter(s)
Water for the Curry
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
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 1/4 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 curry 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.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: A mild, creamy curry with well-balanced spice; the toasted almonds add a satisfying crunch that many found to be a highlight.
- Ease of prep: Straightforward and quick to put together, making it a reliable choice for a midweek dinner even for less confident cooks.
- Suggestions: Add extra korma paste or a pinch of chilli for more heat; some cooks also stirred in onions or extra vegetables to add depth and bulk. If the sauce feels too thick, a splash of water loosens it nicely, and using just half the honey keeps the sweetness in check.
- Next-day meals: Portions lean towards generous on rice but lighter on chicken, so consider adding extra vegetables or a side of naan to make the meal more filling.
- Rice tips: Cooking the rice with a lid on and avoiding draining helps retain the garlic butter flavour; measure the water carefully to prevent soggy results.
