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Creamy Chicken and Chickpea Korma
Creamy Chicken and Chickpea Korma

Creamy Chicken and Chickpea Korma

with Basmati Rice, Peas and Coriander

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A comforting and mildly spiced Indian favourite, korma sauce pairs well with any kind of veg or protein. Here, this version heroes chicken breast and chickpeas and will be on your table in less than 25 minutes.

Tags:
High Protein
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.

Total20 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

2 unit(s)

Garlic Clove

1 bunch(es)

Coriander

1 sachet(s)

Curry Powder Mix

50 grams

Korma Curry Paste

(Contains: Mustard)

1 carton(s)

Chickpeas

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Vegetable Stock Paste

40 grams

Mango Chutney

120 grams

Peas

40 grams

Baby Spinach

240 grams

Diced British Chicken Breast

Not included in your delivery

100 milliliter(s)

Water for the Curry

Nutritional information

Energy (kJ)3892 kJ
Energy (kcal)930 kcal
Fat34.4 g
of which saturates16.8 g
Carbohydrate105.4 g
of which sugars20.5 g
Dietary Fibre13.3 g
Protein50 g
Salt3.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve
•Medium Saucepan
•Kettle
•Lid
•Pan
•Garlic Press

Instructions

PDF
Get Started
1

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat. Add the rice and cook for 10-12 mins. 

c) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Fry the Chicken
2

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Heat a drizzle of oil in a large frying pan on medium-high heat.

c) Once hot, add the diced chicken and fry until browned all over, 5-6 mins.

d) Add the garlic, curry powder mix and korma curry paste to the pan and fry until fragrant, 1 min. IMPORTANT: Wash hands and utensils after handling raw meat.

Bring on the Chickpeas
3

a) Meanwhile, drain and rinse the chickpeas in a sieve.

Build the Flavour
4

a) Stir the chickpeas, creme fraiche, veg stock paste and the water for the curry (see pantry for amount) into the pan.

b) Bring to a boil, then reduce the heat and simmer until slightly thickened, 5-6 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.

Add the Veg and Chutney
5

a) When the curry has thickened, stir in the mango chutney and peas.

b) Add the spinach a handful at a time until wilted and piping hot, 1-2 mins.

c) Season with salt and pepper.

Serve
6

a) Fluff up the rice with a fork and stir through half of the coriander. Share the rice between your serving bowls.

b) Spoon over the chickpea korma.

c) Sprinkle over the remaining coriander to finish.

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