HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Chicken Korma
Creamy Chicken Korma

Creamy Chicken Korma

with Almonds and Green Beans

Read more

If ever a curry can be described as soothing, it's the korma. Ground almonds help make the sauce even more velvety and honey adds a touch of sweetness. Yes, there's a bit of spice but nothing to be afraid of!

Tags:SpicyFamily Friendly

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 conflict 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 Time40 minutes
Difficulty levelMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 unit(s)


1 unit(s)


3 unit(s)

Garlic Clove

3 unit(s)

Chicken Breast

1 pack(s)

Green Beans

1 bunch(es)

Flat Leaf Parsley

1 tbsp

Korma Spice Mix

1 unit(s)

Chicken Stock Pot

300 grams

Basmati Rice

1 unit(s)

Star Anise

600 milliliter(s)

Water for Curry

40 grams

Ground Almond


40 grams


1 tbsp


150 milliliter(s)

Double Cream


1 bag(s)

Baby Spinach

Not included in your delivery

600 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3042 kJ
Energy (kcal)727 kcal
Fat28.0 g
of which saturates14.0 g
Carbohydrate79 g
of which sugars19.0 g
Protein41 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Pan with Lid
Instructionsarrow up iconarrow up icon
download icondownload icon

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


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 until softened, 5 mins. Add the ginger, korma spice and the garlic. Stir together and cook for 1 minute more.


While the chicken is cooking, pour the water for the rice (amount specified in the ingredient list) into a large saucepan on high heat. Add half the chicken stock pot and stir to dissolve. Add the star anise. Bring to the boil then add the rice. Cook for 10 mins. Remove the pan from the heat and leave to rest with the lid on for 10 mins. The rice will finish cooking in its own steam.


Pour the water for the curry (amount specified in the ingredient list) into the pan with the chicken, along with the remaining stock pot, ground almonds, raisins, honey and cream. Stir together and bring to the boil. Reduce the heat to medium-low and simmer gently for 10 mins. Add the green beans and cook until they are done and the curry has thickened, another 5-7 mins.


Stir in the baby spinach and cook until wilted, 2-3 mins. Then stir through half the parsley.


Remove the star anise from the rice and fluff it up with a fork. Serve in bowls with a generous spoonful of curry on top, sprinkled with the remaining parsley. Enjoy!