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Creamy Almond Curry

with Chicken and Green Beans
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
474 kcal
Protein
: 
39.9g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

British Chicken Breasts

75 milliliter(s)

Double Cream

1 pot(s)

Korma Spice Mix

1 sachet(s)

Chicken Stock Powder

150 grams

Green Beans

150 grams

Basmati Rice

25 grams

Ground Almond

7.5 grams

Honey

½ unit(s)

Onion

2 unit(s)

Garlic Clove

½ unit(s)

Ginger

62.5 grams

Baby Spinach

20 grams

Raisins

Not included in your delivery

150 milliliter(s)

Water for the Curry

300 milliliter(s)

Water for the Rice

Energy (kJ)1983 kJ
Energy (kcal)474 kcal
Fat6.4 g
of which saturates1.8 g
Carbohydrate73.1 g
of which sugars8.1 g
Dietary Fibre5 g
Protein39.9 g
Salt0.2 g
Potassium48.3 mg
Calcium10.5 mg
Iron0.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

Halve, peel and thinly slice the onion into half moons. Peel and grate the ginger and garlic (or use a garlic press). Cut the stalky tops off the green beans and chop them into three pieces. Chop the chicken into 2cm pieces.

2

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the chicken and season with a pinch of salt and some black pepper. Cook until the chicken is browned all over, 5-6 mins (do this in batches if your pan is small). Add the onion and cook, stirring, until softened, 5 mins. Add the ginger, korma spice and the garlic. Stir together and cook for 1 minute more.

3

While the chicken is cooking, pour the water (amount specified in the ingredient list) into a large saucepan. Bring to the boil on high heat. Add the rice, bring back to the boil, cover with a lid and reduce the heat to medium. Simmer for 10 mins, then remove the pan from the heat and leave to rest with the lid on for 10 more mins.

4

Meanwhile, pour the water (amount specified in the ingredient list) into the pan with the chicken. Add the chicken stock pot, ground almonds, raisins, honey and cream. Stir and bring to the boil. Reduce the heat to medium-low and simmer gently, stirring occasionally for 10 mins.

5

Add the green beans, cover the pan with a lid (or some foil) and cook until the beans are tender and the curry has thickened, another 5-7 mins. Stir in the spinach and cook until wilted, 2-3 mins. Tip: Add a splash of water if the curry is too thick.

6

Fluff up the rice with a fork. Serve in bowls with a generous spoonful of curry on top. Enjoy!

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