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Vivera Chicken Korma

with Rice

Recipe Development TeamUpdated on November 04, 2025

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Calories

:

614 kcal

Protein

:

15.9g protein

Total

:

30 minutes

Difficulty

:

Medium

Allergens:

Mustard

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

milliliter(s)

Light Coconut Milk

150 grams

Basmati Rice

200 milliliter(s)

Coconut Milk

1 carton(s)

Chickpeas

1 unit(s)

Garlic Clove

2 unit(s)

Spring Onion

50 grams

Korma Curry Paste

(Contains: Mustard)

175 grams

Vivera Plant Chicken Pieces

1 sachet(s)

Vegetable Stock Powder

Not included in your delivery

100 milliliter(s)

Water

Nutritional information

Energy (kJ)2571 kJ

Energy (kcal)614 kcal

Fat24.2 g

of which saturates17.2 g

Carbohydrate83.6 g

of which sugars4.3 g

Dietary Fibre9 g

Protein15.9 g

Salt1.6 g

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

Instructions

1

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt / the stock powder], 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

Peel and grate the garlic (or use a garlic press). Trim the spring onions then slice thinly. Drain the chickpeas in a sieve.

3

Heat a drizzle of oil in a frying pan on medium high heat add the garlic, spring onion and vivera chicken pieces and cook until softened and slightly golden, 4-5 mins.

4

Add the chickpeas, curry paste, stock powder, water and coconut milk, bring to the boil then reduce to a simmer, 5-6 mins.

5

White the curry is simmering, have a quick tidy up

6

Divide the rice onto plate, top with the curry and sprinkle on the spring onion. Enjoy!

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