Chicken Breast and Sweet Potato Korma Style Curry
with Tenderstem® Broccoli and Basmati Rice
A customer favourite, this Chicken Breast and Sweet Potato Korma Style Curry is a tried-and-tested recipe that always wins with a crowd.
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
2 unit(s)
Sweet Potato
1 sachet(s)
Curry Powder Mix
150 grams
Basmati Rice
80 grams
Tenderstem Broccoli
2 unit(s)
Garlic Clove
240 grams
Diced British Chicken Breast
50 grams
Korma Curry Paste
(Contains Mustard)
10 grams
Vegetable Stock Paste
(Contains Celery)
150 grams
Creme Fraiche
(Contains Milk)
40 grams
Mango Chutney
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.
Chop the sweet potatoes into 2cm chunks (no need to peel).
Put the sweet potato chunks 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, 25-35 mins. Turn halfway through.
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-high 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.
Lower the heat to medium, add the korma curry paste, garlic and remaining curry powder mix. Stir-fry until fragrant, 1 min.
Next, stir in the veg stock paste, broccoli and water for the curry (see pantry for amount). Bring to the boil.
Once boiling, lower the heat, cover with a lid and simmer until the broccoli is just tender and the chicken is cooked through, 4-5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Stir in the creme fraiche and mango chutney. Bring back to the boil, then remove from the heat. Taste and season with salt and pepper if you feel it needs it.
Once the sweet potato 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 chicken korma style curry.
Enjoy!
