Crispy Breaded Chicken and Korma Sauce
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Crispy Breaded Chicken and Korma Sauce

Crispy Breaded Chicken and Korma Sauce

with Green Beans and Basmati Rice

Big and little kids alike will love this Fried Chicken Korma with Green Beans and Rice - it’s a delicious addition to weeknight dinners.

Tags:
New
Eggs not included
Family Friendly
Allergens:
Cereals containing gluten
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.

Preparation Time45 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

2

Garlic Clove

80

Green Beans

2

British Chicken Breasts

50

Panko Breadcrumbs

(Contains Cereals containing gluten)

150

Basmati Rice

50

Korma Curry Paste

(Contains Mustard)

75

Creme Fraiche

(Contains Milk)

10

Chicken Stock Paste

Not included in your delivery

1

Egg

300

Water for the Rice

1

Sugar for the Sauce

100

Water for the Sauce

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Nutritional information

Energy (kcal)792 kcal
Energy (kJ)3313 kJ
Fat24.2 g
of which saturates10.1 g
Carbohydrate88.5 g
of which sugars7.9 g
Protein55 g
Salt2.91 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Paper
Bowl
Garlic Press
Medium Saucepan
Cling Film
Lid
Baking Tray
Grill Pan

Instructions

Get Prepped
1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press). Trim the green beans, then cut into thirds.
Sandwich each chicken fillet between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it's 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the panko breadcrumbs into another bowl and season with salt and pepper.
Kids Step: Prep the egg and breadcrumb bowls ready for breading.

Cook the Rice
2

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
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).

Bread your Chicken
3

Meanwhile, put the korma style paste, creme fraiche and chicken stock paste into a bowl and mix to combine.
Mix in the sugar and water for the sauce (see pantry for both amounts), then set the korma mixture aside.
Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Kids Step: Dip the chicken into egg and breadcrumbs to bread it all over - make sure it's really well coated.

Time to Fry
4

Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
Once hot, carefully lay the chicken into the pan, and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.
Once golden, transfer to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Curry Up
5

Discard the oil and any leftover crumbs from the chicken pan, then pop back on medium-high heat with a drizzle of oil.
Once hot, add the green beans and fry until tender and slightly charred, 5-6 mins.
Stir in the garlic and cook for 1 min more, then pour in the korma mixture and simmer for 1-2 mins. Add a splash of water if it's a little thick.

Finish and Serve
6

When everything is ready, slice the chicken widthways into 2cm thick slices.
Fluff up the rice with a fork and share between your bowls.
Spoon over the curry and top with the sliced chicken.
Enjoy!