Chicken Korma Style Curry
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Chicken Korma Style Curry

Chicken Korma Style Curry

with Green Beans and Basmati Rice

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 Time30 minutes
Cooking time25 minutes


serving amount

150 grams

Basmati Rice

1 unit(s)

Echalion Shallot

80 grams

Green Beans

240 grams

Diced British Chicken Breast

50 grams

Korma Curry Paste

(Contains Mustard)

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche

(Contains Milk)

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tsp


50 milliliter(s)

Water for the Curry


Nutritional information

Energy (kJ)2679 kJ
Energy (kcal)640 kcal
Fat20.3 g
of which saturates9.1 g
Carbohydrate72.7 g
of which sugars10.4 g
Protein41.2 g
Salt2.59 g
Always refer to the product label for the most accurate ingredient and allergen information.



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).


Meanwhile, halve, peel and chop the shallot into small pieces.

Trim the green beans and chop into thirds.


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

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

Fry until browned all over, 6-8 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.


Once the chicken has browned, add the shallot and fry until softened, 3-4 mins.

Stir in the korma style paste, chicken stock paste, sugar and water for the curry (see pantry for both amounts).


Add the creme fraiche and green beans to the chicken, stir together, then bring to the boil.

Simmer, stirring occasionally, until the beans are tender and the chicken is cooked through, 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.


When the curry is ready, taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.

Fluff up the rice with a fork and share between your bowls. Top with your chicken korma style curry.