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Easy Chicken and Pea Korma Style Curry

Easy Chicken and Pea Korma Style Curry

Easy Chicken and Pea Korma Style Curry

with Basmati Rice, Naan and Flaked Almonds

Recipe Development TeamPublished on August 15, 2023

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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!

Tags:

New

Allergens:

Milk

•Mustard

•Cereals containing gluten

•Nuts

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total25 minutes

Active 5 minutes

DifficultyEasy

Ingredients

serving amount

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 traces of: Sesame, Nuts, Peanut)

Nutritional information

Energy (kJ)4349 kJ

Energy (kcal)1039 kcal

Fat28.3 g

of which saturates6.2 g

Carbohydrate98.9 g

of which sugars31.3 g

Dietary Fibre10.9 g

Protein57.5 g

Salt3.2 g

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

Utensils

•Lid

•Large Saucepan

Instructions

Curry Up

1

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.

Finishing Touches

2

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.

Dinner's Ready!

3

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!

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