Easy Chicken and Pea Korma Style Curry
with Basmati Rice, Naan and Flaked Almonds
Deliciously easy to cook, it only takes 3 steps to put this Easy Chicken and Pea Korma Style Curry on the table. Combine our chef-approved shortcuts and simple instructions to make a restaurant quality dinner that's as easy as 1-2-3!
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.
Ingredients
225 grams
Korma Sauce
(Contains Milk, Mustard)
260 grams
Diced British Chicken Breast
1 unit(s)
Steamed Basmati Rice
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
120 grams
Peas
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
40 grams
Mango Chutney
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Nutritional information
Utensils
Instructions
- Pop a saucepan on medium-high heat.
- Add the korma sauce and bring to the boil.
- Stir in the chicken, then lower the heat and cover with a lid. Simmer, 10-12 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- When the curry is almost ready, halve the naans widthways, then toast in your toaster until golden.
- Squeeze the rice pouch to separate the grains. Tear a strip approx 2cm along the top. Microwave for 800W: 2 mins / 900W: 1 min 30 secs / 1000W: 1 min.
- Meanwhile, stir the peas through the curry and simmer, 1-2 mins.
- Season with salt and pepper.
- Share the rice between your bowls.
- Top with your curry and a dollop of yoghurt.
- Drizzle over the mango chutney and sprinkle with the flaked almonds.
- Serve the naans alongside.
- Enjoy!
