Easy Chicken and Pea Korma Style Curry
with Basmati Rice, Naan and Flaked Almonds3.5(50)
Calories
:
1039 kcalProtein
:
57.5g proteinTotal
:
25 minutesDifficulty
:
Easy New
Allergens:
- Milk
- Mustard
- Cereals containing gluten
- Nuts
- May contain traces of allergens
- Sesame
- Nuts
- Peanut
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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)
Utensils
•Lid
•Large Saucepan
Instructions
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.
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.
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!
