We love good Chicken Korma Style Curry and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Diced Chicken Thigh
Korma Style Paste(ContainsMustard)
Chicken Stock Powder(ContainsCelery)
Water for Curry
Water for the Rice
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the jasmine rice, lower the heat to medium and pop a lid on the pan. 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 then chop them into thirds.
Heat a drizzle of oil in a large frying pan over medium-high heat. Once hot, add the diced chicken thigh and fry until golden, turning occasionally until browned on all sides, 6-8 mins. Season with salt and pepper as it cooks.
Once the chicken has browned, add the shallot and cook until softened, 3-4 more mins, stirringoccasionally. Once softened, add the korma curry paste, honey, stock powder and water (see ingredients for amount), stir to mix it all together.. Add the crème fraîche and green beans and stir until fully combined. Bring to the boil and simmer until the beans are tender and the chicken is cooked through, 4-5 mins, stirring occasionally. IMPORTANT: The chicken is cooked when no longer pink in the middle.
While you wait for everything to finish, have a quick tidy up.
Taste and season the curry with salt and pepper if you think it needs it. Divide the rice between plates and top with the chicken korma curry. Enjoy!