Chicken Korma Style Curry
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Chicken Korma Style Curry

Chicken Korma Style Curry

with Mangetout 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

80 grams


240 grams

Diced British Chicken Thigh

50 grams

Korma Curry Paste

(Contains Mustard)

15 grams


10 grams

Chicken Stock Paste

75 grams

UHT Cooking Cream

(Contains Milk)

Not included in your delivery

300 milliliter(s)

Water for the Rice

50 milliliter(s)

Water for the Curry


Nutritional information

Energy (kJ)2934 kJ
Energy (kcal)701 kcal
Fat29.8 g
of which saturates12.9 g
Carbohydrate72.1 g
of which sugars11.5 g
Protein38.4 g
Salt2.66 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, then 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 the mangetout widthways.


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

Once hot, add the diced 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, stir in the korma style paste, honey, water for the curry (see pantry for amount) and chicken stock paste. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.


Next, add the creme fraiche and mangetout to the chicken pan, stir together, then bring to the boil.

Simmer, stirring occasionally, until the veg is tender and the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.


When the curry's 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.