Chicken Korma Style Curry
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Chicken Korma Style Curry

Chicken Korma Style Curry

with Green Beans and Basmati Rice

This delicious Chicken Korma Style Curry has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
Under 650 calories
Family Friendly
High Protein
Allergens:
Mustard
Milk

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
DifficultyMedium

Ingredients

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

Sugar

50 milliliter(s)

Water for the Curry

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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
Salt2.59 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Lid
Pan

Instructions

Cook the Rice
1

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).

Get Prepped
2

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

Trim the green beans and chop into thirds.

Fry the Chicken
3

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.

Add the Flavour
4

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.

Curry Up
5

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.

Serve
6

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.

Enjoy!