Skip to main content

Diced Chicken Breast Korma Style Curry

Diced Chicken Breast Korma Style Curry

Diced Chicken Breast Korma Style Curry

with Green Beans and Basmati Rice

Get 50% off 1st box + free snacks for life!

This Diced Chicken Breast Korma Style Curry is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

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

Basmati Rice

1

Echalion Shallot

80

Green Beans

260

Diced Chicken Breast

50

Korma Curry Paste

(Contains: Mustard)

15

Honey

10

Chicken Stock Paste

75

Creme Fraiche

(Contains: Milk)

Not included in your delivery

300

Water for the Rice

50

Water for the Curry

Nutritional information

Energy (kcal)650 kcal

Energy (kJ)2719 kJ

Fat20.4 g

of which saturates9.1 g

Carbohydrate73.8 g

of which sugars12.5 g

Protein41.1 g

Salt2.6 g

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

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

Instructions

Cook the Rice

1

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).

Get Prepped

2

Meanwhile, halve, peel and chop the shallot into small pieces.

Trim the green beans and cut into thirds.

Fry the Chicken

3

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

Once hot, add the chicken to the pan and season with salt and pepper.

Fry until browned all over, 6-8 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Add the Flavour

4

Once the chicken has browned, add the shallot and fry until softened, 3-4 mins.

Stir in the korma style paste, honey, chicken stock paste, and water for the curry (see pantry for both amounts). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Curry Up

5

Add the creme fraiche and green beans to the pan, stir together, then bring to the boil.

Simmer, stirring occasionally, until the beans are tender and the chicken is cooked through, 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Serve

6

When the curry is ready, taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.

Fluff up the rice with a fork and share between your bowls. Top with your chicken korma style curry.

Enjoy!

Meal right image

Explore Similar Recipes

Chicken Recipes

Chicken Breast Recipes

Meal left image

Meal right image

Explore Our Meal Kits

Meal Boxes for 1 Person

Vegetarian Meal Delivery

Calorie Smart Meal Delivery

Family Food Boxes

Meal left image

More delicious recipes with similar ingredients

Jerk Spiced Turkey

with Lime and Coconut Brown Rice

Caribbean Spiced Chicken and Pepper

with Couscous and Tomato Salsa

Glazed Chicken on Sun-Dried Tomato Couscous

with Charred Courgettes, Mint and Yoghurt

Crispy Sea Bream and Asian Style Pesto

with Roasted Sesame Sweet Potatoes and Stir-Fried Veg

South East Asian Inspired Chickpea and Chicken Breast Curry

with Sweet Potato, Spinach and Zesty Basmati Rice

Red Thai Inspired Pork Meatball Curry

with Zesty Jasmine Rice

Crispy Sea Bass and Lime Coriander Rice

with Sticky Asian Style Sauce and Mangetout

Indonesian Style Chicken Breast and Veg Curry

with Rice and Coconut, Chilli and Lime Sambal

Chinese Five Spice Duck

with Honey-Soy Rice and Pickled Radishes

Honey and Toasted Sesame Beef Rice Bowl

Double Miso Beef Burger and Sticky Aubergine

with Caramelised Sweet Potato Wedges and Sesame Mayo Dressed Asian Slaw

Sweet Potato and Parsnip Gratin

with Cavolo Nero

Creamy Harissa Chicken Spaghetti

with Spinach and Cheese

Korma Baked Basa and Chips

with Garlic Butter Peas and Mango Chutney

Roast Lamb and Mulled Wine Spices

with Garlicky Swede & Cabbage Gratin, Roasties & Rosemary and Balsamic Gravy

Peri Peri Chicken Breast Traybake

with Herby Potatoes and Pea Shoot Salad

Creamy Sausage Pasta Bake Dinner

Cheesy Meatball Sub Lunch

Pork Steak

with Creamy Mash and Peppercorn Sauce

Parisienne Spiced Chicken

with Mustard Lentils and Roasted Carrots

Creamy Lemon Chicken Breast Linguine

with Sugar Snap Peas

Highest-rated dinner recipes

Surf and Turf: Fillet Steak and King Prawns

with Asparagus, Wedges and Lemon Garlic Butter

King Prawn Risotto

With Tender Asparagus Spears and Dukkah Spice

Seared Duck Breast in Balsamic Gastrique Sauce

with Rosemary Roast Potatoes and Garlic Cavolo Nero

Prawn and Serrano Linguine

Coconut Dal with Roasted Butternut Squash,

Onion Textures and Warm Flatbreads

Tempting Tiger Prawn Risotto

With Tender Asparagus Spears and Dukkah Spice

Pan-Fried Venison Steaks

with Rosemary Potatoes and Creamy Mustard Sauce

Penne Beef Ragu Alforno

with Cucumber and Tomato Salad

BBQ Pulled Chicken Loaded Cheesy Fries

with Fresh Avocado, Coriander and Chilli Salsa

Roasted Duck Breast and Redcurrant Jus

with Rosemary Roasties, Tenderstem® Broccoli, Cavolo Nero and Carrots

Creamy Fish Curry

with Sweet Potato and Cheat's Chapatis

Truffled Chicken, Bacon and Mushroom Pie

with Honey Butter Glazed Chantenay Carrots

Ultimate Creamy Coronation Chicken

with Garlic Butter Rice and Green Beans

Venison Steak and Creamy Mustard Sauce

with Rosemary Potatoes, Tenderstem® Broccoli and Roasted Pear Salad

Chilli ‘n’ Cheese Topped Smoky Sausage

with Bacon Jam, Fries & Slaw

Presto Bacon Pesto Pasta

with Peas, Tenderstem® and Italian Style Cheese

Speedy Rosemary Lamb and Mushroom Rigatoni

with Creamy Tomato Sauce, Rocket and Cheese

Rosemary Scented Lamb Loin

with Blue Cheese, Leek and Potato Gratin

Creamy Linguine

with Prawns and Serrano Ham

Cajun Spiced Bass

with Sweet Potato & Cavolo Mash with a Chive Dressing

This week's must-try HelloFresh recipes

Curried Fried Chicken Bao

with Spring Rolls, Mango Chutney and Cucumber Raita Style Slaw

Korean Inspired 21 Day Aged Sirloin Steak

with Roast Potatoes, Spicy Mayo, Sesame Green Beans and Tenderstem®

Ultimate Thai Green Style King Prawn Curry

with Oven-Ready Spring Rolls, Jasmine Rice and Peanuts

Pulled Beef Ragu Lasagne

with Garlic Bread, Béchamel, Cheese and Balsamic Wild Rocket Salad

Middle Eastern Inspired Veggie Burger and Chips

with Corn Cobs, Harissa Relish, Mint Yoghurt and Salad

Coconut Veggie Laksa Noodle Soup

with Stir-Fried Veg and Peanuts

Glazed Teriyaki Sea Bream and Pineapple Salsa

with Black Sesame, Coconut Rice, Tenderstem® and Young Pea Pods

Creamy Orkney Crab and King Prawn Linguine

with Lemon, Chives, Flaked Almonds and Rocket

Seared Lamb Steak in Cheesy Leek Sauce

with Pesto Greens, Roasted Potatoes and Fresh Parsley Gremolata

Creamy Gochujang Mushroom Bibimbap

with Sweet Chilli Young Pea Pods and Pickled Slaw

Spiced Butternut Bulgur Bowl

with Hot Sauce, Chives and Cheese

Meat-Free Chicken Satay Style Curry

with Zesty Rice and Green Veg

Cheesy Truffle Mushroom and Butter Bean Bake

with Ditali Pasta

One Pan Gochujang Beef Udon

with Soy, Garlic, Mushrooms and Roasted Sesame

Sticky Marmalade Glazed Chicken

with Hasselback Potatoes, Bell Pepper and Roasted Broccoli

Peri Peri Spiced Chicken Thigh Traybake

with Roast Potatoes and Tomato & Baby Leaf Salad

BBQ Beef Quesadillas Rapidas

with Baby Gem and Tomato Salad

Super Green Panzanella Salad

with Garlic Croutons and Pesto Dressing

Herby Beef & Pork Meatballs and Linguine

with Mushrooms, Red Wine Sauce and Cheese

Warm Roast Potato, Bacon and Crispy Kale Salad

with Honey & Balsamic Glaze, Greek Style Cheese and Flaked Almonds