Chicken and Squash Korma Style Curry
with Tenderstem® Broccoli and Basmati Rice
A comforting and mildly spiced Indian favourite, korma sauce pairs well with any kind of veg or protein. Here, this veg-filled version heroes chicken, butternut squash and Tenderstem® for a colourful meal.
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.
Ingredients
1 unit(s)
Butternut Squash
1 sachet(s)
Curry Powder Mix
150 grams
Basmati Rice
80 grams
Tenderstem Broccoli
2 unit(s)
Garlic Clove
50 grams
Korma Curry Paste
(Contains Mustard)
10 grams
Vegetable Stock Paste
150 grams
Creme Fraiche
(Contains Milk)
40 grams
Mango Chutney
240 grams
Diced British Chicken Breast
Not included in your delivery
300 milliliter(s)
Water for the Rice
100 milliliter(s)
Water for the Curry
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Meanwhile, trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.
Pop the butternut onto a large baking tray. Drizzle with oil, sprinkle over half the curry powder mix and season with salt and pepper. Toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
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).
While everything cooks, halve any thick broccoli stems lengthways, then cut them into thirds.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the diced chicken to the pan and season with salt and pepper. Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Once browned, add the korma curry paste, garlic and remaining curry powder. Stir-fry for 1 min, then stir in the veg stock paste and water for the curry (see pantry for amount).
Stir in the broccoli and bring to the boil. Once boiling, lower the heat, cover with a lid and simmer until the broccoli is just tender, 4-5 mins.
Next, stir in the creme fraiche and mango chutney. Bring back to the boil, then remove from the heat. Season with salt and pepper. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once the butternut squash is roasted, stir it through the curry. Return the pan to the heat to warm through. Add a splash of water if it's a little too thick.
Fluff up the rice with a fork and share between your plates, then top with your korma style curry.
Enjoy!
