Mild Chicken Korma

Name: Mild Chicken Korma with Basmati Rice
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 260 Diced Chicken Breast; 1 Korma Spice Mix; ½ Chicken Stock Powder; 150 Basmati Rice; 7.5 Honey; 100 Creme Fraiche; 12.5 Ground Almond; ¼ Red Chilli; 12.5 Desiccated Coconut; 150 Mangetout; 1 Coriander; 100 Water for the Curry; 300 Water for the Rice

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.

The quantities provided above are averages only.

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 war 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.

Total35 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

260

Diced Chicken Breast

Korma Spice Mix

Chicken Stock Powder

150

Basmati Rice

7.5

Honey

100

Creme Fraiche

12.5

Ground Almond

Red Chilli

12.5

Desiccated Coconut

150

Mangetout

Coriander

Not included in your delivery

100

Water for the Curry

300

Water for the Rice

Nutritional information

Energy (kcal)677 kcal

Energy (kJ)2833 kJ

Fat27 g

of which saturates13 g

Carbohydrate70 g

of which sugars8 g

Protein45 g

Salt1 g

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

Utensils

•Medium Saucepan

•Lid

•Bowl

•Grill Pan

•Chopping Board

•Knife

Instructions

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!