Quick Double Chicken, Pea and Spinach Korma
with Garlic Rice and Flaked Almonds
A comforting and mildly spiced Indian favourite, korma sauce pairs well with any kind of veg or protein. This Quick Double Chicken, Pea and Spinach Korma will be on your table in less than 25 minutes.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 unit(s)
Garlic Clove
150 grams
Basmati Rice
480 grams
Diced British Chicken Breast
30 grams
Tomato Puree
50 grams
Korma Curry Paste
(Contains: Mustard)
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains: Milk)
120 grams
Peas
40 grams
Baby Spinach
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May contain traces of: Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts)
Not included in your delivery
½ tbsp
Oil for Cooking
150 milliliter(s)
Water for the Sauce
1 tbsp
Honey
20 grams
Butter
Utensils
Instructions
a) Boil a full kettle. Peel and grate the garlic (or use a garlic press).
b) Heat the oil for cooking (see pantry for amount) in a deep saucepan on medium heat. Once hot, add half the garlic and cook for 30 secs.
c) Stir in the rice and cook until coated, 1 min. Add ¼ tsp salt and the boiled water and cook for 10-12 mins.
d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the diced chicken to the pan and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
c) Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) Add the tomato puree, korma curry paste and remaining garlic to the chicken. Cook until fragrant, 1-2 mins.
b) Add the chicken stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat to medium and cover with a lid.
c) Simmer until the chicken is cooked and the sauce has thickened, 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Remove the lid from the curry and stir through the creme fraiche and honey (see pantry for amount).
b) Bring to the boil, stir in the peas, then add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
c) Remove from the heat.
a) Fluff the rice up with a fork and stir through the butter (see pantry for amount).
b) Taste the curry and season with salt and pepper if needed.
a) Share the rice between your bowls.
b) Top with the chicken korma.
c) Sprinkle over the flaked almonds to finish.
