HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMild Chicken Korma
Mild Chicken Korma

Mild Chicken Korma

with Basmati Rice

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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.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Basmati Rice

½ sachet

Desiccated Coconut

280 grams

Diced Chicken Breast

1 pack(s)


½ sachet


1 pot(s)

Korma Spice Mix

100 milliliter(s)

Water for Curry

½ sachet

Chicken Stock Powder

1 pack(s)

Creme Fraiche


½ bag(s)

Ground Almond


¼ unit(s)

Red Chilli

1 bunch(es)


Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2833 kJ
Energy (kcal)677 kcal
Fat27.0 g
of which saturates13.0 g
Carbohydrate70 g
of which sugars8.0 g
Protein45 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Instructionsarrow up iconarrow up icon
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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!