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Ultimate Creamy Chicken Korma and Basmati Rice

Ultimate Creamy Chicken Korma and Basmati Rice

with Roasted Pepper & Onion Topping and Buttery Naan

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Looking for a taste of everyday luxury? This Ultimate Creamy Chicken Korma and Basmati Rice is our best ever version, with premium ingredients for an extra special twist on a classic recipe.

Allergens:MustardMilkNutsCereals containing gluten

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 Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Basmati Rice

2 unit(s)

Garlic Clove

1 unit(s)

Bell Pepper

1 unit(s)

Red Onion

1 sachet

Tomato Puree

1 sachet

Korma Style Paste


280 grams

Diced Chicken Breast

10 grams

Chicken Stock Paste

½ unit(s)

Red Chilli

75 grams

Double Cream


1 sachet

Cashew Butter


2 unit(s)

Plain Naan

(ContainsMilk, Cereals containing gluten)

20 grams



Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tsp


100 milliliter(s)

Water for Curry

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)5078 kJ
Energy (kcal)1214 kcal
Fat47.0 g
of which saturates20.0 g
Carbohydrate144 g
of which sugars18.0 g
Protein55 g
Salt3.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to medium. 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).


Meanwhile, peel and grate the garlic (or use a garlic press). Halve the pepper and discard the core and seeds. Chop into 1cm chunks. Halve, peel and thinly slice the red onion.


Pop the pepper and onion onto a baking tray. Drizzle with oil, season with salt and pepper then toss to coat. When the oven is hot, roast on the top shelf until soft and slightly charred, 15-18 mins.


While the veg roasts, heat a drizzle of oil in a large saucepan on medium heat. When hot, add the garlic, tomato puree and korma style paste and cook until fragrant, 2-3 mins. Add the chicken, chicken stock paste, water for the curry and sugar (see ingredients for both amounts) to the pan. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Bring to the boil, then turn the heat down and cover with a lid. Simmer until thickened, 12-15 mins.


Meanwhile, halve the chilli lengthways, deseed then finely chop. Remove the lid from the curry and stir in the double cream and cashew butter until well combined. Bring to the boil, then simmer for 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Meanwhile, pop the naans onto a baking tray, spread over the butter (see ingredients for amount) and pop into the oven to warm through until the butter is melted, 2-3 mins.


When everything is ready, taste and season the curry with salt and pepper if needed. TIP: Add a splash of water if it's a little too thick. Share the rice between your bowls and top with your ultimate creamy chicken korma. Spoon over the onion and pepper topping, then finish with a sprinkle of chilli. Serve the buttery naans alongside. Enjoy!