Chicken Thigh Korma Style Curry

Name: Chicken Thigh Korma Style Curry with Green Beans and Rice
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 150 Jasmine Rice; 1 Chicken Stock Powder; 1 Echalion Shallot; 80 Green Beans; 15 Honey; 260 Diced Chicken Thigh; 50 Korma Curry Paste; 75 Creme Fraiche; 50 Water for the Curry

with Green Beans and Rice

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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!

Tags:

Spicy

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

Jasmine Rice

Chicken Stock Powder

Echalion Shallot

Green Beans

Honey

260

Diced Chicken Thigh

Korma Curry Paste

(Contains: Mustard)

Creme Fraiche

(Contains: Milk)

Not included in your delivery

Water for the Curry

Nutritional information

Energy (kcal)726 kcal

Energy (kJ)3035 kJ

Fat31 g

of which saturates10 g

Carbohydrate75 g

of which sugars13 g

Protein38 g

Salt2.4 g

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

Instructions

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!

Step 3 MOD: If you've chosen diced chicken thigh instead of ~~diced~~ chicken breast, there's no need to chop the thigh up. Just cook the diced thigh in the same way the recipe tells you to cook the diced breast in the step above and in the rest of the recipe.