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Mild Chicken Korma Q3

Mild Chicken Korma Q3

with Basmati Rice
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
690 kcal
Protein
: 
38.6g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

240 grams

Diced British Chicken Breast

1 pot(s)

Korma Spice Mix

1 sachet(s)

Chicken Stock Powder

150 grams

Green Beans

150 grams

Basmati Rice

15 grams

Honey

25 grams

Ground Almond

unit(s)

Red Chilli

150 grams

Creme Fraiche

(Contains: Milk)

25 grams

Desiccated Coconut

1 bunch(es)

Coriander

Not included in your delivery

milliliter(s)

Water for the Curry

milliliter(s)

Water for the Rice

Energy (kJ)2887 kJ
Energy (kcal)690 kcal
Fat27 g
of which saturates15.6 g
Carbohydrate76.6 g
of which sugars11.2 g
Dietary Fibre4.2 g
Protein38.6 g
Salt0.3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


2

Meanwhile, put a large frying pan on high heat (no oil) and add the dessicated coconut. Toast, stirring occasionally, until golden, 2-3 mins, then transfer to a bowl and set aside (keep the pan).

3

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. Meanwhile, trim the green beans and chop into thirds.

4

Drizzle the honey into the pan with the chicken and stir to coat. Now add the beans and Korma spice and cook, stirring, for a minute. Stir in the water (see ingredients for amount) and chicken stock pot and simmer on a low heat for 3-4 mins.

5

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, remove the seeds and finely chop. Roughly chop the coriander (stalks and all). Mix together the toasted coconut, chilli and coriander in a small bowl.

6

Season the curry to taste with salt and pepper if needed. Serve the rice in bowls topped with the creamy chicken Korma. Twist it up: For the adults, sprinkle over the chilli mixture for a bit of heat. Enjoy!

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