Chicken Korma Style Curry

Name: Chicken Korma Style Curry with Green Beans and Basmati Rice
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 150 grams Basmati Rice; 1 unit(s) Echalion Shallot; 80 grams Green Beans; 1 pack(s) Diced British Chicken Breast; 50 grams Korma Curry Paste; 10 grams Chicken Stock Paste; 75 grams Creme Fraiche; 300 milliliter(s) Water for the Rice; 1 tsp Sugar; 50 milliliter(s) Water for the Curry

with Green Beans and Basmati Rice

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This delicious Chicken Korma Style Curry has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:

Family Friendly

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 grams

Basmati Rice

1 unit(s)

Echalion Shallot

80 grams

Green Beans

1 pack(s)

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

Sugar

50 milliliter(s)

Water for the Curry

Nutritional information

Energy (kJ)2678 kJ

Energy (kcal)640 kcal

Fat20.3 g

of which saturates9.1 g

Carbohydrate72.7 g

of which sugars10.7 g

Protein41.2 g

Salt2.6 g

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

Utensils

•Medium Saucepan

•Lid

•Pan

Instructions

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

Stir in the rice and 1/4 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 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, add the shallot and green beans. Fry until softened, 3-4 mins.

Stir in the korma curry paste and fry until fragrant, 1 min.

Add the chicken stock paste, creme fraiche, sugar and water for the curry (see pantry for both amounts) 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.