Mild Chicken Korma
with Basmati Rice
Easy-to-make, mild and healthy, this chicken curry recipe is a HelloFresh customer favourite. Chef Andre has perfected the creamy curry sauce, gently combining crème fraîche with our special korma spice blend and ground almonds (the secret ingredient!) and packing in lots of crunchy green beans to boost your five a day intake. Finish the dish off with a kick of heat from the chilli mix, or leave it as it is if you prefer a milder taste.
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 conflict 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.
150 grams
Basmati Rice
½ sachet
Desiccated Coconut
280 grams
Diced Chicken Breast
1 pack(s)
Mangetout
½ sachet
Honey
1 pot(s)
Korma Spice Mix
100 milliliter(s)
Water for Curry
½ sachet
Chicken Stock Powder
1 pack(s)
Creme Fraiche
(ContainsMilk)½ bag(s)
Ground Almond
(ContainsNuts)¼ unit(s)
Red Chilli
1 bunch(es)
Coriander
Not included in your delivery
300 milliliter(s)
Water for the Rice
Pour the water (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, stir in the rice, lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice will finish cooking in its own steam.
Meanwhile, put a large frying pan on high heat (no oil) and add the desiccated coconut. Toast, stirring occasionally, until golden, 2-3 mins, then transfer to a small bowl and set aside (keep the pan).
Return the frying pan to high heat and add a drizzle of oil. When hot, add the chicken, lower the heat slightly and fry until golden brown all over, stirring occasionally, 4-5 mins.
Drizzle the honey into the pan with the chicken and stir to coat. Now add the mange tout and Korma spice blend and cook, stirring, for 1 minute. Stir in the water (see ingredients for amount) and stock pot and simmer on low heat for 3-4 mins.
Stir the creme fraiche into the frying pan, bring to the boil then reduce the heat to low. Stir in the ground almonds and simmer until you have a creamy sauce, 4-5 mins. Meanwhile, halve the chilli lengthways, deseed and finely chop. Roughly chop the coriander (stalks and all). Add the chilli and coriander to the bowl of toasted coconut and mix together.
Season the korma to taste with salt and pepper if needed. Fluff up the rice and serve in bowls topped with the chicken korma. TWIST IT UP: For the adults, sprinkle over the chilli mixture for a bit of heat. Enjoy!